Pastry Junior Sous Chef

As Pastry Junior Sous Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. 

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel.

Duties and Responsibilities 

In this role, I will assume responsibility for the efficient operation of the Pastry department to provide exceptional products and services within Six Senses brand operating standards and budget. I will work strategically with the Head Pastry Chef to develop cohesive and productive goals for the department and establish procedures to achieve them.  

• Be responsible for the pastry section in the absence of Head Pastry Chef 
• Check production schedule to determine variety and quantity of goods to bake
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. 
• Follow proper plate presentation and garnish set up for all dishes. 
• Work in any section of the kitchen when necessary, due to business levels or colleague shortages. 
• Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets. 
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. 
• Responsible for inspecting the kitchen on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame. 
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

Qualifications

To execute the position of Pastry Junior Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• Possess a Bachelor’s degree/Diploma in Culinary Arts, plus 3+ years of experience as a chef, pastry chef, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.   
• Fluent in English; I understand that additional languages are preferred. 

All candidates must hold the right to work in the UK to be considered. Sponsorship is not available for this role.

The above is intended to provide an overview of the role and responsibilities for a Pastry Junior Sous Chef at Six Senses London. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses London is an equal opportunity employer. This policy applies to all terms and conditions of employment.