The Pastry Sous Chef will be responsible for managing the Pastry team and kitchen with minimal supervision. Some of the key duties in this exciting role include; the planning, preparation, production and service of all menu and related items to a high standard; the management or supervision and training of all employees in the team; the compliance and enforcement of Food Safety and Health & Safety regulations and policies; full responsibility in operating within any financial remit as specified.

• Relevant catering qualifications i.e. City and Guilds 706:1&2 or NVQ level 1,2&3 or equivalent qualification(s). Accredited food hygiene qualifications.
• Able to demonstrate good cooking skills, knowledge of food and successfully working in all areas of the kitchen in a high volume, multi-outlet, high quality venue. Must have a sound understanding, knowledge and control of current Food Hygiene Health and Safety practices. A good understanding of kitchen financial management including recipe costs, food costs, staff costs and meeting required Gross Profit targets.
• Strong communication and interpersonal skills.
• Experience of managing, motivating and developing kitchen staff giving feedback and supporting development. Must show evidence of own development and training.
• Must be able to assess and anticipate the requirements of the customer to ensure a high-quality service is delivered. Uses initiative to define and resolve customer's queries.
• Ability to demonstrate culinary knowledge and have experience of menu and dish development, industry trends and initiatives.
• Good IT Literacy and numeracy skills.