The Pastry Sous Chef Tourrier role will be responsible for day to day running and supervision, preparation, and service of food within the pastry department, with an emphasis on bakery and dough production
Job Summary
The Pastry Sous Chef Tourrier role will be responsible for day to day running and supervision, preparation, and service of food within the pastry department, with an emphasis on bakery and dough production.
Ensuring the highest standards are always maintained to the standards required by the hotel, leading and managing your section and department, and overseeing stock ordering, rotation and correct storage.
Benefits include 28 days holiday, staff meals, free dry cleaning, pension contribution, enhanced sick pay, life assurance, and employee assistance program.
Matching Summary
The Pastry Sous Chef Tourrier role will be responsible for day to day running and supervision, preparation, and service of food within the pastry department, with an emphasis on bakery and dough production.
Skills & Requirements
Must-have
Bakery and dough production emphasis
Food hygiene and safety leadership
Stock management and ordering
Recipe development and consistency
Supervision of pastry operations
Nice-to-have
Creative and innovative team environment
Positive and supportive team culture
Luxury hotel experience
Humility and responsibility for mistakes
Key Requirements
Prior experience to junior sous chef level or above
Experience in bakery and dough production
Ability to provide high levels of service under pressure
Exceptional communication and customer service skills
Strong time management and multi-tasking skills
Willingness to contribute to a 24h operational schedule