Pastry Sous Chef

Responsibilities

• Operating and managing the pastry section of the kitchen and liaising with the Executive Chef
• Creating new and unique local ideas and following the set recipes
• Introducing new ingredients, suppliers and quality products
• Developing new seasonal recipes and menus, and keeping up with the latest trends
• Ensuring their section of the kitchen adheres to safety and health regulations
• Knowledge and skills in safely operating variety of kitchen equipment

Prerequisites

• Possess at least two years of experience in a similar capacity
• Hands-on experienced chef with both international and local pastry and bakery products
• Knowledge and experience in administration work and maintaining accurate records is compulsory
• Should be able to work in a fast-paced, production environment
• Residing in and around Galle will be an added advantage

Be a part of the Teardrop family.

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