Pastry Sous Chef
Cosa comprende il lavoro
As a pastry sous chef in luxury hotels and restaurants, your primary responsibility is to assist the executive pastry chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds the hotel’s reputation for luxury and excellence in hospitality.
- 1800 + room
- room
- Staff meal + uniform + tips + holiday
- Dipartimento: F&B Cucina Panetteria Pasticceria
Su di te
Assist the Executive Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
Recipe developmentCollaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
Quality controlMaintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
- Lingua richiesta: Inglese. Greco è un plus
L'azienda
Every visit at jul’s restaurant is a unique experience, rich in emotion. This authentic place, with a thousand and one flavors will make you travel from Spain to Greece. The restaurant combines different atmospheres, decorations and lifestyles with textures, materials and colors from all horizons. Every corner of this place has its own universe, full of history.
