Pastry Sous Chef
A minimum experience of 4 years in a 5-star Hotel Kitchen is required.Specialist in Pastry, good knowledge of Chocolate and Sugar work. Good knowledge of Bakery. Internationally traveled. HACCP knowledge/training is a must. Extensive knowledge of scratch cooking is a must, Traditional and Modern Culinary Trends is required. Confident to lead/manage a team of 10-15 chefs. Able to organize the day to day operation, control the daily food cost and ordering, menu writing, recipe costing, food photography and daily kitchen organization. Able to assist in present/manage the culinary team during the absence of the Executive Chef.