Description:

The Pastry Sous Chef is responsible for assisting the Pastry Chef in planning, preparation and production of all pastry items for Chef Daniel Boulud flagship Restaurant DANIEL. The candidate should be able to anticipate guests' needs and address them accordingly in order to provide guests with a delightful experience. The Pastry Sous Chef will report directly to the Pastry Chef and Chef de Cuisine

Requirements:

Minimum of 3 years' experience in a similar role, able to perform duties and responsibilities of: Being the Best Show a strong belief in team work and positive attitude Show integrity and respect Provide excellent service at all time to all our guests Anticipate guest needs, as to where guests will never have to ask for anything Require to attend all daily pre shift on scheduled days Willing to work holidays, weekends, PM, AM shifts and overtime Professional appearance and demeanor at all time Have excellent communication and organization skills Must have good knife skills Knowledgeable about proper sanitation practices Must be able to carry out the production of pastry items according to the prescribed recipes and specifications and ensure that the portion size, quality and personation of the dishes conform to Restaurant DANIEL. Supervise and coordinate the preparation and production of all pastry items according to the highest standards, menu planning and cost control. Full responsibility for the management and leadership of the bakery/pastry operation Check standard recipes and ensure proper portion control, uniformity of taste and quality. Coordinate and liaise with Restaurant DANIEL Banquet teams for production of mise-en-place In charge of making and revising all basic recipes Prepare daily food orders Find ways of maximizing and increasing sales and/or yield Perform any other reasonable duty's as required by the kitchen management Playing by the Rules Responsible for the working area to be cleaned and sanitized and the floor without debris

Additional Info: