• Ensure excellent quality throughout the dessert offerings.

• Motivating staff with good leadership.

• Bring creativity to the pastry offerings.

• Supervise and coordinate all pastry and dessert preparation and presentation.

• Plan production to facilitate daily requirements.

• Develop appropriate seasonal menu offerings.

• Manage food cost controls to contribute to Food and Beverage revenue.

• Ensure compliance with food hygiene and Health and Safety regulations.

• Overall management & responsibility for the pastry section of the kitchen

• Ensures the production and service of the food in the section matches the vision of the venue and the Head Chef

• Maintain the sustainable standards focusing on sourcing local, organic, and seasonal produce whilst minimizing the waste in the kitchen.

• Contribute to the overall development of the hotel business by input of ideas.

• Ensure all staff training is completed for any junior staff in the section.

• Comply with all Health & Safety requirements.

• Ensure good communication throughout the kitchen department.

• Liaises with FOH staff to ensure an efficient food service delivery to the guests. 

Job Requirements

• Special Certificate/diploma in relevant fields of study.

• A minimum of 5 years of service as a pastry sous chef or pastry chef experience with high volume food production

• Approaches pastry in a creative way

• Strong supervisory skills & positive attitude

• Good communication skills & committed to delivering a high level of customer service.

• Excellent grooming standards & excellent planning and organizing skills.

• Dedicated to the delivery of exceptional service and continuous improvement.

How to Apply

Submit your CV and Cover letter via email: toptabletrading@gmail.com

Note: Please indicate the job title you are applying for on the subject of your email.

Applicants who do not follow the above instructions will not be considered!