The Pastry Sous Chef is a key member of the kitchen leadership team, responsible for pastry production. This role involves a combination of managerial, administrative, and hands-on tasks to ensure the smooth operation of the pastry kitchen.
A degree or diploma in pastry arts, culinary arts, or a related field is often preferred.
Willingness to work at Central Kitchen Sentul.
Several years of experience in a pastry kitchen, with progressive responsibilities. Previous experience in a supervisory or leadership role is desirable.
Proficient in a wide range of pastry techniques, including baking, decorating, and dessert presentation. Knowledge of different pastry styles and international desserts is a plus.
Ability to contribute to menu development and create visually appealing and innovative pastry items.
Strong leadership and interpersonal skills to manage a team effectively and maintain a positive working environment.
Clear and effective communication skills to interact with staff, management, and suppliers.
Understanding and implementation of food safety and sanitation practices.
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