Sous Chef Pastry at Glocient Hospitality

Job Description:

• The Sous Chef - Pastry is responsible for assisting in the planning, preparation, and execution of all pastry and dessert offerings at Ikogosi Resort. This role involves leading the pastry team in the absence of the Executive Pastry Chef, ensuring quality, consistency, and creativity in all baked goods and desserts while maintaining the highest standards of hygiene and safety.

Key Responsibilities

• Pastry Production:Assist in the creation and preparation of pastries, desserts, bread, and other baked goods as per the resort’s menu.
• Develop and execute new recipes and seasonal menus in collaboration with the Executive Pastry Chef.
• Ensure quality control and consistency in taste, presentation, and portioning of all pastry items.
•  Team Leadership: Supervise and mentor junior pastry chefs and kitchen staff.
• Assign daily tasks and oversee their completion to meet service requirements.
• Provide training to team members on techniques, recipes, and kitchen operations.

Inventory and Supplies Management:

• Monitor inventory levels of baking supplies and ingredients, ensuring timely requisitions.
• Minimize waste by managing portion control and storage effectively.
• Coordinate with suppliers for high-quality ingredients within budget constraints.

Health and Safety Compliance:

• Ensure compliance with food safety and hygiene standards as per local regulations.
• Maintain a clean and organized pastry station and work area.
• Conduct regular equipment checks and report any maintenance needs.

Customer Service:

• Collaborate with the service team to address guest feedback and special requests.
• Ensure timely delivery of pastries and desserts during service periods.
•  Innovation and Creativity:
• Stay updated on pastry trends and bring innovative ideas to enhance the resort’s dessert offerings.
• Develop signature desserts that align with the Ikogosi Resort brand and experience.

Qualifications

• Minimum of a Diploma or Certification in Pastry Arts, Baking, or Culinary Arts.
• 3+ years of experience in a pastry kitchen, with at least 1 year in a supervisory role.
• Strong knowledge of pastry techniques, baking methods, and presentation skills.
• Familiarity with Nigerian and international dessert styles is an advantage.
• Proven ability to manage a team in a fast-paced kitchen environment.

Skills:

• Excellent organizational and multitasking abilities.
• Creative flair and attention to detail.
• Strong communication and leadership skills.
• Proficiency in inventory management and cost control.
• Knowledge of food safety standards and procedures.

Working Conditions:

• Ability to work flexible hours, including weekends and holidays.
• Physically able to stand for long hours and work in a hot kitchen environment.