Pastry Sous Chef

Be the culinary backbone of our kitchen, working closely with the Pastry Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.Assist the Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.Collaborate with the Pastry Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.Team Management: Oversee production and service teams within the pastry department, ensuring seamless operation and coordination. You will be leading a dynamic team, ensuring the highest standards of performance.Collaboration: Ensure all demands and requests are met with flexibility and precision. Your ability to adapt and respond quickly to various demands will be crucial.Adaptability: Handle a variety of tasks, always adhering to our high standards. You must be ready to respond to the kitchen's dynamic needs.Leadership: Lead by example while being open to continuous learning. Foster a structured environment where systems are crucial yet provide the flexibility for creative input and menu changes. Quality Assurance: Maintain the highest standards in cleanliness, organization, and technical execution, ensuring every product meets Hotel Jerome standards.Administrative Duties: Complete performance counseling paperwork, manage ordering, and oversee inventory responsibilitiesExtensive knowledge in laminated dough,sourdough and yeasted  bread production.