Sous Chef - Pastry - The Hoxton Bengaluru City

The Hoxton is a neighbourhood hotel brand opening its first hotel in Asia in Bengaluru. The Pastry Sous Chef will support pastry operations, coordinate production, maintain food standards and lead the team when the Executive Pastry Chef is away.

• Organise daily pastry production, sections and team responsibilities
• Maintain quality, taste, consistency and presentation across pastry and bakery items
• Develop seasonal menus and event concepts and plan practical production
• Coach and train pastry team members
• Manage stock, ordering, portion control, waste and food costs
• Maintain food safety, hygiene, allergen and HACCP records

Domain

hospitality

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