Sous Chef-Pastery

Assist the Executive Pastry Chef in direction and management of all bake shop operations and associates, assuring the proper preparation of all baked items for the Resort's restaurants, food and beverage outlets, and banquet day-to-day pastry production and operations. Must also be able to perform the duties of the Executive Pastry Chef in their absence.

Core Responsibilities:

• Prepares a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes
• Assist with developing, implementing, and maintaining new recipes, presentations, and products.
• Assist the Pastry Chef with the coordination and directing of the pastry operation.
• Supervises the preparation and production of all baked goods
• Prepares specialty baked goods for in-house and catered events
• Inspect the quality of the ingredients and measure them for specific recipes
• Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc.
• Control the effective storage and stock levels, while always being cost-conscious
• Check quality of material and condition of equipment and devices used for baking
• Analyses food costs and determines most cost-effective recipes while maintaining quality
• Identify staffing needs and help recruit and train personnel
• Provides training and guidance to pastry staff performing related work
• Ensure kitchen equipment is in good condition and meets all requirements
• Performs other duties as assigned to meet business needs

Qualifications:

• Bachelor’s degree in Culinary science or a related certificate would be a plus
• Strong English and Arabic language skills (written and spoken)
• 5 years of experience

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