Pastry Sous Chef

• Assist the Head Chef in planning and executing menus, including developing new dessert recipes and presentations.


• Supervise and coordinate the work of junior chefs, providing guidance on technique and quality control.


• Maintain high standards of food safety and hygiene, ensuring compliance with health regulations.


• Collaborate with other departments to ensure seamless service delivery.


• Develop and implement effective inventory management systems to minimize waste and optimize resources.


• Conduct regular kitchen inspections to maintain a clean and organized workspace.

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