PASTRY SOUS CHEF FIVE STAR HOTEL LONDON £50,000.00+
Pastry Sous Chef required to support Exec and Head Pastry Chef across the company. Pastry Sous will work with 15-strong development team, managing Pastry Kitchen to produce quality mis en place, plated desserts, petite fours and ice creams.
Team headcount is 15, with sections including hotel amenities, Afternoon tea, banqueting and events, restaurant and room service operations. Head Pastry Chef is talented and creative, and the team is passionate and driven. A similar quality candidate is needed to drive the day-to-day and expand the product range.
Pastry Sous will oversee various offerings, including plated desserts, Patisserie and more, in up to 5 kitchens. The site will operate bespoke events and weddings for 120 guests. Fully new kitchens and pastry sections have been designed and built by a market leading company, with input from a well respected pastry chef.
Pastry Sous will have a track record in quality fresh cuisine, with training and background in French and Mediterranean food and ingredients. A passion for seasonal and influenced cuisine is essential, utilising seasonal produce and world influences.