Position: Pastry Sous Chef
About: Assist the Chefs in supervising pastry production and personnel for all food outlets, banquet events, and other functions of the club. Ensure quality and cost standards are consistently attained. Prepare or directly supervise kitchen staff responsible for the daily preparation of pastry for all à la carte, banquet, and club events.
Requirements: 2 year Culinary Degree or Pastry Certificate required; 3-5 years experience in a Professional Kitchen; Experience in Tempering Chocolate, Cake Decorating, Wedding Cakes, Plated Desserts; 1-2 years in a supervisory role
