
Executive Pastry Artisan
3 days ago
The Pastry Sous Chef plays a pivotal role in the hotel's pastry kitchen operations. This position oversees the creation and execution of all pastry items for ala-carte menus, buffets, banquets, high tea, in-room dining, and special events. The leadership ensures that all pastries and desserts meet the highest standards of quality, consistency, and presentation.
Responsibilities
- Lead daily kitchen operations to produce high-quality pastry items for various services.
- Ensure readiness and timeliness of all pastry components ahead of service periods.
- Support service during peak hours and manage last-minute special requests efficiently.
Menu Innovation & Development
- Assist in designing new dessert concepts, tasting menus, and themed displays for seasons, promotions, and festivals.
- Maintain a recipe database and ensure portioning and plating standards are followed.
- Incorporate moderate techniques as appropriate.
Banquet & Event Support
- Coordinate with banquet chefs and event planners to deliver customized dessert menus for weddings, conferences, and themed events.
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