Pastry Sous Chef (TOP RESTAURANT GROUP)

Pastry Sous Chef

Pastry Sous Chef

Description:

– Ensuring the quality and consistency of pastry products on a daily basis
– Take part in developing, implementing and maintaining new recipes, presentations and products
– Respsonsible for the inventory ordering systems
– Manage food and labor cost
– Communicate with the Executive Chef for policies and procedure to improve the operations

Requirements:

– With minimum of 8 years experience in Pastry section
– Experience in luxury hospitality company or Michelin stared restaurant
– Organized and detail oriented
– Good team-player but also able to work independently

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