We are seeking a highly skilled and innovative Research & Development Sous Chef (Pastries, Desserts & Beverages) to join our culinary team.
As the R&D Sous Chef, you will be responsible for driving the development and creation of new pastry and dessert recipes, improving existing recipes, and ensuring the highest level of quality and innovation.
Your expertise and creativity will play a vital role in shaping our pastry and dessert offerings and enhancing our guests' experiences.
Job Responsibilities
- Recipe Development: Collaborate with the F&B team to conceptualize and create innovative recipes that align with the overall culinary vision and brand standards.
- Research and Trends: Stay up-to-date with the latest pastry and dessert trends, ingredients, techniques, and flavor combinations to inspire and enhance the development process.
- Quality Assurance: Conduct rigorous testing and evaluation of new and existing recipes, ensuring taste, texture, presentation, and overall quality meet or exceed the highest standards.
- Menu Enhancement: Collaborate with the F&B Team to enhance the existing menu offerings by introducing new items, refining presentation techniques, and improving overall guest satisfaction.
- Cost Control: Assist in managing the food costs by closely monitoring ingredient usage, portion sizes, and waste reduction strategies while maintaining quality.
- Training and Support: Provide guidance, training, and support to the F&B team, ensuring proper execution of recipes, techniques, and standards.
- Cross-Functional Collaboration: Work closely with other departments, such as purchasing, operations, and marketing, to ensure smooth implementation of new recipes, successful menu launches, and effective communication of pastry offerings to guests.
- Documentation: Maintain accurate and detailed records of recipes, including measurements, preparation methods, and any modifications, to ensure consistency and replicability.
- Food Safety and Sanitation: Adhere to strict food safety and sanitation guidelines, ensuring compliance with local health regulations and industry standards.
Job Requirements
- Culinary degree or relevant certification is preferred.
- Proven experience as a Pastry Chef or Pastry Cook in a high-volume establishment.
- Strong background in recipe development and culinary creativity, with a focus on pastries, desserts, and baked goods.
- Extensive knowledge of ingredients, techniques, and flavour combinations in the pastry field.
- Excellent organizational skills and attention to detail, with the ability to manage multiple projects simultaneously.
- Strong understanding of food costs, portion control, and inventory management.
- Ability to work collaboratively in a team environment and effectively communicate with colleagues at all levels.
- Flexibility to adapt to changing priorities and meet tight deadlines.
- Passion for continuous learning and keeping up with the latest trends in the pastry industry.
