Pastry Sous Chef

Role Description

In this key leadership role, Pastry Sous Chef, will lead the preparation of pastries and desserts for both guests and employees, ensuring exquisite taste, exceptional quality, impeccable hygiene standards, and outstanding presentation. You will play a key role in maintaining variety, consistency, and creativity within the pastry kitchen.

 DUTIES & REQUIREMEMTS KEY 

• Assist the Pastry Chef in planning, organizing, and supervising daily pastry kitchen and bakery operations
• Prepare and present a wide variety of pastries, desserts, breads, cakes, and specialty items
• Align recipe and Menu accuracy to outline standard
• Ensure consistency in taste, quality, and presentation standards
• Check quality of goods and working with supply schedules
• Monitor inventory levels and assist with ordering supplies
• Maintain cleanliness and organization of the pastry kitchen
• Ensure compliance with company standards and policies regarding quality and service, striving for total guest satisfaction.
• Ensure, through training and development, that all Kitchen Department employees fully understand and apply hygiene and food handling standards.
• Ensure maximum utilization of raw materials to maintain the cost per guest stipulated by the company.
• Train, Supervise and mentor pastry cooks, bakers and junior staff providing hands on coaching, monitoring performance, re-enforcing proper food preparation techniques and hygiene standards.
• Monitor inventory, control waste, and manage stock.
• Ensuring staff adhere to presentation standards.
• Monitor to ensure proper use of tools and equipment by employees
• Capture HACCP and food temperature information each day 

KNOWLEDGE AND SKILLS

• Strong leadership, organizational, and team management skills
• Have a creative and artistic ability and vision to create a profitable business with pastries and desserts
• Handling and packaging of all pastries and desserts
• Knowledge of food safety and hygiene standards
• Able to perform efficiently and maintain quality in a fast-paced environment 

EXPERIENCE & QUALIFICATION: 

• 2-3 Years’ Experiences in food and beverage operations, factory, pastries and bakery.
• Degree or diploma in Culinary Arts, Pastry-making, Baking or equivalent
• Experience managing a large Team
• Valid Food Handlers Permit
• Must be HACCP Certified
• Knowledge of SAP would be an asset

If you’re a passionate and experienced Pastry Sous Chef with a commitment to excellence, innovation, and team development, we invite you to join our award-winning team in Ocho Rios. Take this opportunity to support a world-class kitchen and deliver unforgettable dining experiences.

NB: We thank all applicants for their interest; however, only short-listed candidates will be contacted.