Pastry Junior Sous Chef

Rosewood London; Greater London; On-site; GBP 28,000 - 35,000; Full time

Benefits offered by this job

Competitive holiday allowance

Company pension scheme

12 complimentary room nights

Free meals on duty

Season ticket loan

Involvement in CSR programmes

Job summary

Rosewood London is searching for a Pastry Junior Sous Chef to join our pastry team. This role involves preparing and supervising high-quality desserts for all outlets and coordinating banqueting for up to 500 guests.

The ideal candidate will have proven pastry skills, experience in designing fine French desserts, and a strong understanding of food hygiene. Join us for a competitive salary and extensive benefits including complimentary room nights and meals on duty.

Qualifications

• Proven pastry skills in an upscale hotel environment with preparing Afternoon Tea.
• Experience in designing and creating fine French pastry desserts for various operations.
• A thorough knowledge of food hygiene and standards.

Responsibilities

• Preparing and supervising daily mise en place and ensuring fresh, high-quality products.
• Handling guest and associate enquiries courteously and efficiently.
• Overseeing preparations, cooking times, and dish presentations of team members.

Skills

Pastry skills

Relationship building

Food hygiene knowledge

Job description

We are currently looking for a Pastry Junior Sous Chef to join our team of pastry chefs at Rosewood London. The Pastry Junior Sous Chef reports directly to the Pastry Executive Sous Chef and is responsible for contributing to the overall quality of desserts for all outlets and banqueting for up to 500 guests.

Key Expectations of this role

• Preparing and supervising daily mise en place and ensures that all sections are supplied with fresh and high-quality products based on anticipated business levels.
• Handling guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Consistently maintaining established standards across the department through leading by example and quality control.
• Intuitively overseeing preparations, cooking times and dish presentations of the Chef de Parties, Demi Chef de Parties and Commis Chefs.

Profile

• Proven pastry skills in an upscale hotel environment with preparing Afternoon Tea.
• The ability to build strong relationships with the floor team of the Mirror Room.
• Experience in designing and creating fine French pastry desserts for a à la carte and banqueting operations.
• A thorough knowledge of food hygiene and standards.

Benefits

• Competitive holiday allowance which increase with length of service
• Company pension scheme and life assurance
• 12 complimentary room nights and F&B discount worldwide
• Free meals on duty
• Season ticket loan
• Involvement in Corporate Social Responsibility programmes and wellbeing activities