Pastry Sous Chef

COMPANY BACKGROUND

Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.

Position Summary

Hands-on pastry production & service – 35%

Execute mise en place for tasting menus, Event menu and à la carte desserts, ensuring every component is scaled, labeled, and organized for seamless fine dining service.

Prepare intricate elements (e.g., multiple-texture entremets, delicate tuiles, micro garnishes, gel inserts, quenelles) with exact weights and techniques to achieve repeatable results.

Plate desserts to Michelin-level standards, following detailed plating diagrams and photos, with exact placement, height, and negative space on the plate.

Coordinate dessert firing with the chef de cuisine and front-of-house team to synchronize courses, tasting menu progressions, and chef’s table experiences.​

Adapt pacing and portioning of desserts during service based on real-time guest flow, tasting menu durations, and VIP or chef’s counter requests.

Verify flavor balance, temperature contrast, and textural interplay (crunch, creaminess, acidity, sweetness, bitterness) on each dessert before sending.​

Accommodate dietary and allergen requests (gluten-free, dairy-free, nut-free, vegan) with elegant alternatives that match the restaurant’s style and standard

Maintain an impeccably clean and organized section during service, ensuring tools, molds, and specialty equipment are in perfect working order and correctly set up for each service.

Conduct end-of-service checks on remaining mise en place, documenting par levels, quality, and required adjustments for the following shift to support consistent

Chocolatier-confiseur production – 20%

Temper couverture chocolate using appropriate methods (tabling, seeding, or machine) to achieve perfect shine, snap, and texture for all chocolate work.

Produce refined molded bonbons and pralines with precise shell thickness, clean edges, and balanced ganache, praline, or layered fillings.

Create decorative chocolate elements (e.g., shards, curls, cigarettes, textures, sprays, velvets) for plated desserts, petit fours, and showpieces in line with the restaurant’s visual style.

Develop and produce seasonal chocolate collections and mignardises to accompany coffee service, tasting menus, and VIP amenities.

Cook sugar for caramels, pâte de fruit, nougat, marshmallows, brittles, and other confiserie to exact temperatures and textures suitable for fine dining service.

Balance flavors in chocolates and confections (sweetness, bitterness, acidity, salt, spice, alcohol) to create complex, contemporary profiles aligned with the restaurant concept.

Standardize recipes and processes for all chocolate and confiserie items, documenting precise weights, cooking curves, cooling protocols, and storage guidelines.

Design and execute elegant packaging or presentation formats for chocolates and confections used for VIPs, special events, and collaborations.

Train and supervise junior pastry staff in safe handling of hot sugar and chocolate, correct tempering, molding, and finishing techniques.

Coordinate production schedules for chocolates and confiserie in line with service demands, events, and lead times required for crystallization and setting.

Monitor and maintain specialized equipment (chocolate melters, enrobers, airbrush/spray guns, molds) ensuring they are clean, calibrated, and service-ready at all times

Team supervision, training & leadership – 20%

Lead the pastry brigade during mise en place and service, assigning tasks and sections to chefs de partie, demi chefs, commis, and interns.

Brief the team before service on menus, specials, changes to desserts, allergen notes, and VIP or chef’s table requirements.

Demonstrate advanced pastry and chocolatier techniques on the bench, setting the technical and aesthetic standard for the team to follow.

Coach junior chefs through complex preparations and plating, giving clear, constructive feedback to improve speed, accuracy, and finesse.

Monitor individual performance and organization on each workstation, intervening early to correct issues with timing, hygiene, or consistency.

Enforce kitchen discipline, punctuality, grooming, and professional behavior in line with the restaurant’s fine dining standards.

Conduct on-the-job training sessions and mini refreshers on new desserts, SOPs, and plating guides to ensure everyone is aligned.

Support the Executive Pastry Chef in onboarding new team members, explaining expectations, workflow, and station responsibilities.

Encourage a culture of respect, collaboration, and calm, especially during high-pressure services, modeling composure and problem-solving.

Address conflicts or communication breakdowns within the pastry team promptly and discreetly, escalating to senior chefs or management when necessary.

Participate in or lead daily debriefs after service, reviewing what went well and what needs improvement in preparation, timing, or teamwork.

Identify training needs and propose focused development plans (e.g., chocolate work, entremets, service organization) for team members.

Ensure that all team members follow HACCP, safety, and hygiene protocols, correcting non-compliance and reinforcing best practices.

Coordinate with the main kitchen and front-of-house leadership to align staffing, rota, and service support for special events and menu changes.

Recognize and encourage talent and strong performance, helping to build a motivated team proud of delivering Michelin-level pastry work.

Menu development, standards & quality control – 15%

Collaborate with the Executive Pastry Chef and Head Chef to conceptualize new desserts, chocolate elements, and petit fours aligned with the restaurant’s identity, seasonality, and tasting menus.

Develop and test recipes through structured tastings, adjusting techniques, textures, flavor balance, and visual presentation based on feedback from the culinary leadership team.

Translate finalized creations into detailed, standardized recipes with precise weights, methods, cooking/setting times, and plating diagrams for the team to follow.

Create and maintain visual plating guides and SOPs for each dessert, mignardise, and amenity, ensuring that every chef can reproduce the dish to the same standard.

Conduct regular line checks before and during service to verify taste, texture, temperature, and presentation of all mise en place and plated desserts.

Support basic cost analysis for new desserts and chocolate items, checking that portion sizes and ingredients align with target food-cost percentages before items go live.

Adjust recipes and garnishes when raw materials, seasons, or supply constraints change, while preserving the core identity and standard of each dessert.

Verify that allergens are correctly documented for all pastry and chocolate items and that plating and mise en place prevent cross-contamination.

Periodically rotate mignardises, pre-desserts, and seasonal features to keep the menu evolving while maintaining a coherent style and identity.

Inventory, ordering & cost control – 10%

Monitor daily usage and par levels for chocolate, dairy, fruit, dry goods, molds, and packaging in the pastry and chocolate sections to anticipate ordering needs.

Prepare or validate requisitions and orders for specialty ingredients, couverture, and confiserie supplies, ensuring quantities match menu demands and upcoming event

Track production yields for key items (entremets, petit fours, chocolates) and adjust batch sizes to minimize overproduction and spoilage.

Support recipe costing by verifying realistic portion sizes, ingredient weights, and loss factors so that costing sheets reflect actual practice.

Identify items with high waste or low turnover and flag them during debriefs, proposing adjustments to recipes, portions, or menu placement as needed.

Ensure correct storage conditions for chocolate and confections (temperature, humidity, light) to maintain quality and extend shelf life, reducing write-offs

Work with Head chef and purchasing and suppliers to source premium chocolate, dairy, fruits, and specialty ingredients that support the creative direction and quality standards of the menu.

Position Details:

Hands-on pastry production & service – 35%

Tasks: leading all day-to-day pastry production and dessert service at a fine dining, Michelin-style level, ensuring every plate that leaves the pass reflects the restaurant’s standard of precision, flavor balance, and visual artistry. It means the Pastry Sous Chef is the operational engine of the pastry section during mise en place and service, translating the menu and recipes into flawless execution for every guest, every service

Skills/Expertise Required:

Advanced pastry techniques

Fine dining plating skills with strong aesthetic sense, precision, and speed

Service organization and time management

Flavor and texture understanding

Attention to detail and consistency

Communication and coordination

Hygiene and food safety discipline

Importance: These skills are essential to Mr Hospitality’s reputation and success. Desserts are the final impression of the meal; flawless pastry execution reinforces the brand’s image of refined, curated, high-touch hospitality and directly impacts reviews, word-of-mouth, and repeat business. Michelin-style pastry, executed at a high level every day, becomes a signature element that differentiates Mr Hospitality properties from competitors and supports positioning as a destination for gastronomy, not just dining.

Key Accountabilities

Exact Tasks

Indicators of Effectiveness

Quantifiable Results

KPI

Execute daily pastry mise en place

Plan, organize, and complete all required pastry and dessert preparation for each service according to recipes, par levels, and booking forecasts.

• 100% of mise en place completed before service start time on scheduled shifts (e.g., by 5:30 pm).

Produce high-quality desserts and pastry items

Prepare, bake, and assemble desserts, petit gâteaux, tarts, entremets, petit fours, and breakfast pastries to defined quality and consistency standards.

• At least 95% of plates pass the pass-check without re-fire or correction.

Control baking, cooling, and product stability

Manage baking times, oven temperatures, and cooling processes to achieve consistent doneness, texture, and structure suited to fine dining plating.

• Less than 3% of pastry production discarded due to over/under-baking or structural failure per month.

Plate desserts to Michelin-level standards

Finish and garnish plated desserts, buffets, and amenities during service in line with approved plating guides, photos, and portion specifications.

• 98% plating accuracy against visual standard (as verified during spot checks).

Coordinate dessert firing and service timing

Communicate with main kitchen and front-of-house to time dessert firing, adjust pace, and support tasting menu and à la carte flow.

• On-time dessert service for at least 95% of tables (as per ticket time standards).

Adjust production and service in real time

Adapt quantities and service flow in response to guest volume, walk-ins, and special requests, minimizing shortages and waste.

• No more than 2 “86” situations for core desserts per month.

Prepare and manage key pastry components

Produce sauces, creams, mousses, glazes, sponges, doughs, and other bases in correct batches, ensuring proper scaling, labeling, and storage.

• 100% of production correctly labeled and dated.

Verify ingredient quality before use

Check freshness, appearance, and condition of ingredients and immediately report or remove any substandard products.

• Zero critical incidents related to using spoiled or compromised ingredients.

Support live stations and events

Set up, replenish, and operate dessert buffets or live dessert stations, ensuring presentation, cleanliness, and guest interaction align with brand standards.

• 100% of events set up and ready at agreed start time.

Manage special requests and dietary needs

Adapt recipes and presentations for dietary restrictions and VIP requests while maintaining restaurant style and standards.

• All dietary tickets handled without error (zero allergen cross-contact incidents).

Perform final quality checks at the pass

Visually and technically check outgoing plates and buffet displays, correcting defects before service.

• Less than 2% of plates returned to the section by the pass for correction.

Record production, leftovers, and breakage

Document daily production, leftovers, waste, and breakage to support ordering, costing, and menu engineering decisions.

• Daily pastry production logs completed with 100% compliance.

Team supervision, training & leadership – 20%

Tasks: Leading the pastry team: organizing people, transferring high-level know-how, and maintaining discipline, standards, and morale so the section can deliver Michelin-level service every day. The Pastry Sous Chef is the direct, hands-on leader who turns the Executive Pastry Chef’s standards into everyday team behavior and performance.

Skills/Expertise Required:

Leadership and people management:

Training and coaching skills

Service management and coordination

Performance monitoring and corrective action

Communication and conflict management

Analytical Thinking

Importance: Mr Hospitality’s reputation depends on every service. A strong Pastry Sous Chef leader ensures a level of execution, tone, and discipline at all times. When the Pastry Sous Chef can organize and lead the team independently, the pastry section remains reliable, which is critical for multi-venue concept groups like Mr Hospitality. Effective supervision and training create a learning culture in which commis and CDPs feel supported and can grow internally, reducing turnover and protecting the company’s investment in skilled staff.

Key Accountabilities

Exact Tasks

Indicators of Effectiveness

Quantifiable Results

KPI

Lead pastry brigade during mise en place and service

Allocate sections and tasks to CDPs, demi chefs, commis, and interns; oversee workflow to ensure every station is set, organized, and running smoothly.

• 100% of stations fully set before service start on scheduled shifts. - Fewer than 2 service disruptions per month linked to pastry section organization.

Conduct pre-service briefings

Share menu changes, specials, allergens, VIPs, and service focus points with the pastry team and relevant FOH or kitchen leaders.

• Pre-service briefing held for 100% of dinner services (and key lunch services). - Zero cases of team members unaware of current dessert menu or allergen notes.

Demonstrate and uphold technical standards

Show advanced pastry and chocolate techniques on the bench and ensure team execution matches the agreed standard.

• ≥95% pass rate on first-time plating checks for new items. - Reduction in technical errors on key items month-on-month (tracked in debrief notes).

Coach and develop team members

Provide on-the-job coaching, corrective feedback, and targeted practice to improve speed, accuracy, and finesse.

• Each team member receives at least 1 documented coaching interaction per month. - Improvement in individual performance ratings in quarterly or biannual reviews.

Monitor performance and station discipline

Observe work habits, hygiene, and productivity at each workstation, intervening early when standards slip.

• 0 critical hygiene or safety non-conformities in internal or external audits. - Fewer than 3 documented performance incidents per quarter in pastry.

Enforce professional conduct and standards

Maintain expectations for punctuality, grooming, behavior, and communication in line with fine dining standards.

• ≥95% punctuality rate for pastry team across the month. - No formal guest complaints linked to staff behavior from pastry.

Deliver structured training on new items and SOPs

Run mini trainings/tastings on new desserts, SOP updates, and plating guides so all chefs can reproduce dishes consistently.

• Training completed for 100% of pastry staff before a new dessert goes live. - ≤5% variation in plating or method in spot checks within 2 weeks of launch.

Support onboarding of new team members

Introduce newcomers to kitchen culture, standards, and station duties; ensure they quickly reach operational readiness.

• New hire integrates to independent station work within agreed timeframe (e.g., 2–4 weeks depending on level). - Positive onboarding feedback from new hires in internal surveys.

Maintain calm, collaborative atmosphere under pressure

Model composure and constructive communication during peak service; de-escalate tensions and support weaker team members.

• Reduction in service-time conflicts or raised-voice incidents month-on-month (as per management notes). - Positive feedback on leadership behavior in 360° or team feedback exercises.

Address conflicts and communication issues promptly

Handle disagreements or miscommunication discreetly, seeking solutions and escalating when necessary.

• All reported conflicts addressed within 48 hours. - No repeat unresolved interpersonal issues recorded over the quarter.

Run or contribute to post-service debriefs

Review service with the team, highlight successes, and identify areas for improvement in organization, timing, or quality.

• Debrief notes completed for at least 80% of key services (e.g., weekends, events). - At least 1 actionable improvement item implemented per week from debriefs.

Identify training needs and propose development plans

Spot skill gaps (e.g., chocolate work, entremets, service organization) and suggest targeted training actions.

• Individual training needs documented for 100% of team members at least annually. - Completion of agreed training actions within planned timeframe (e.g., 3–6 months).

Ensure compliance with hygiene and safety protocols

Reinforce and check adherence to HACCP, cleaning standards, and safe work practices in the pastry section.

• 100% completion of daily/weekly cleaning and HACCP checklists. - 0 recordable injuries in pastry section attributable to unsafe practice.

Coordinate staffing and support for events with other departments

Align pastry staffing, rota, and responsibilities with main kitchen and FOH for events, menu changes, and busy periods.

• Staffing plan in place and approved for 100% of special events. - No event service failures attributable to inadequate pastry staffing or planning.

Recognize and promote strong performance

Acknowledge good work, recommend deserving team members for increased responsibility, and support internal progression.

• At least 1 formal recognition or progression discussion per quarter within the pastry team. - Internal promotion rate for pastry roles meets or exceeds company target (e.g., ≥30–40%).

Chocolatier-Confiseur production – 20%

Tasks: focuses on designing and executing all chocolate and confectionery production at a fine dining, Michelin-style level so that chocolates, mignardises, and chocolate elements consistently reinforce the restaurant’s dessert identity and luxury positioning. Responsible for both technical excellence and reliable, service-ready output that supports menus, amenities, and events.

Skills/Expertise Required:

Advanced chocolate tempering

Sugar confectionery techniques

Flavor development and balance

Recipe standardization and documentation

Product stability and shelf-life management

Product Knowledge

Technological Proficiency

Decorative and finishing skills

Importance: High-level chocolate and confectionery work (mignardises, bonbon trolleys, amenities) forms the last impression of the meal; consistently exceptional chocolates and confections reinforce Mr Hospitality’s positioning as a destination for elevated, curated experiences. A distinctive chocolatier-confiseur program supports collaborations, events, and PR (e.g., special chocolate boxes, limited editions, brand partnerships), strengthening Mr Hospitality’s narrative as a culinary-led, detail-obsessed group.

Key Accountabilities

Exact Tasks

Indicators of Effectiveness

Quantifiable Results

KPI

Temper and manage couverture chocolate

Temper chocolate using appropriate methods (tabling, seeding, machine) to achieve correct crystallization, shine, and snap for all chocolate work.

• ≥98% of chocolate pieces free of streaks, fat bloom, or dull finish per batch. - No more than 1 re-tempering correction required per production day.

Produce molded bonbons and pralines to standard

Cast, shell, fill, and close molded bonbons and pralines with precise shell thickness, clean edges, and balanced fillings.

• ≥95% usable yield per batch (less than 5% defective shells or leakages). - At least 90% of bonbons rated “on standard” in visual and tasting checks.

Execute sugar-based confectionery production

Cook and finish caramels, pâte de fruit, nougat, brittles, marshmallows, and other confiserie to exact temperatures and textures.

• Batch rejection rate below 5% due to incorrect texture or over/undercooking. - Sugar cooking logs completed with 100% accuracy for critical products.

Create decorative chocolate elements and garnishes

Produce refined chocolate decorations (shards, curls, textures, sprays, velvets, showpiece elements) for plated desserts and mignardises.

• 100% of required garnishes available and ready before each service. - Less than 3 plating changes per month due to missing or unusable decorations.

Develop and maintain seasonal chocolate and mignardise offer

Design, test, and standardize seasonal chocolate items and mignardises aligned with the restaurant identity and menus.

• Launch at least 1 new or refreshed chocolate/mignardise concept per season or menu change. - Positive guest or management feedback on new items (≥4.5/5 internal rating where used).

Standardize recipes and SOPs for chocolate and confiserie

Document precise formulas, methods, crystallization times, and storage guidelines for all chocolate and confectionery items.

• 100% of active chocolate/confiserie items have written recipes and SOPs accessible to the team. - Deviations from written method identified in ≤10% of spot checks.

Control product stability, shelf life, and storage

Manage cooling, crystallization, and storage (temperature, humidity, light) to maintain quality, safety, and shelf life.

• No food safety incidents related to chocolate/confiserie. - Waste due to expired or quality-degraded chocolates kept at ≤3–5% of monthly chocolate cost.

Design presentation and packaging for amenities and events

Prepare elegant presentation formats or packaging for chocolates and confections used for VIPs, amenities, and special events.

• 100% of VIP/amenity requests delivered on time and according to agreed presentation standard. - Positive internal feedback from FOH/management on presentation in at least 90% of events.

Train team members in chocolate and sugar techniques

Provide guidance and hands-on training to junior pastry staff on safe, correct tempering, molding, enrobing, and sugar cooking.

• All relevant team members trained on core chocolate/SOPs within 3 months of joining. - Measurable reduction in basic technique errors (e.g., bloom, leaks) quarter-on-quarter.

Plan and coordinate chocolate/confiserie production schedule

Organize production cycles to align with service needs, events, and required crystallization/setting times.

• 0 service disruptions due to unavailable core chocolates/mignardises in a standard month. - Adherence to production schedule in ≥90% of weeks (as per internal planning).

Maintain and care for specialized equipment and molds

Ensure chocolate melters, spray guns, enrobers (if any), and molds are clean, maintained, and correctly stored.

• 0 service or production delays due to preventable equipment malfunction or dirty molds. - Equipment cleaning and maintenance logs completed with 100% compliance.

Menu development, standards & quality control – 15%

Tasks: shaping, standardizing, and protecting the dessert offer so that every item on the menu is creatively aligned with the concept, technically sound, cost-aware, and consistently executed at a Michelin-style level across all services at Mr Hospitality. Menu design and guardian of pastry standards and quality at the pass

Skills/Expertise Required:

Creative menu development skills

Strong technical pastry foundation

Recipe engineering and standardization

Basic cost and yield awareness

Documentation and communication

Accountability & Delegation

Importance: Carefully developed, well-curated dessert menus become a signature of Mr Hospitality’s properties, reinforcing their identity and differentiating them from competitors in the fine dining and luxury space. A controlled, evolving dessert program that responds to feedback and maintains high standards drives strong reviews, repeat visits, and word-of-mouth, all of which are critical for Mr Hospitality’s positioning as a culinary-driven operator.

Key Accountabilities

Exact Tasks

Indicators of Effectiveness

Quantifiable Results

KPI

dessert and mignardise concepts

Work with the Executive Pastry Chef and culinary leadership to design desserts, chocolate elements, pre‑desserts, and mignardises that fit the restaurant identity, cuisine, and seasonality.

• At least 1 new or refreshed dessert or mignardise launched per menu change/season. - ≥80–90% of new items retained beyond initial trial period based on guest and management feedback.

Test and refine recipes through structured tastings

Run tastings to fine‑tune flavor balance, textures, temperature contrasts, and visual presentation before menu launch.

• Minimum of 1 formal tasting and documented adjustment round per new dessert. - Positive internal scoring (e.g., ≥4/5) from chef/FOH tasting panel for taste, texture, and presentation.

Standardize recipes, SOPs, and plating guides

Translate finalized ideas into precise recipes, step‑by‑step methods, and plating diagrams that can be consistently followed by the team.

• 100% of active desserts and mignardises have written recipes and plating guides. - ≤10% variance from standard method or plating identified in random spot checks.

Maintain and update visual and technical standards

Keep visual references and SOPs current, ensuring any changes to recipes or plating are documented and communicated to the team.

• All updates to recipes/plating documented within 48 hours of change. - No more than 2 instances per month of team using outdated version of a dish.

Conduct regular line checks and pass tastings

Taste and visually inspect mise en place and plated desserts before and during service, correcting issues in real time.

• Line checks completed for 100% of dinner services (and key lunches). - ≤2% of dessert plates sent back from the pass for correction per month.

Monitor guest feedback and adjust menu items

Review guest comments, online reviews, and internal debrief notes to identify patterns and refine desserts accordingly.

• Guest dessert satisfaction scores (internal or review-based) maintained at or above target (e.g., ≥4.5/5). - Identified recurring issues addressed within one menu cycle.

Support cost and yield considerations in menu design

Factor ingredient cost, portion size, and yield into dessert and chocolate design, working within agreed food‑cost targets.

• Pastry food cost maintained within budget range (e.g., ±1–2% of target). - Waste on key desserts (by value) kept within agreed threshold (e.g., ≤3–5% of usage).

Ensure allergen and dietary information is accurate

Confirm that recipes, garnishes, and mise en place match documented allergen information and that cross‑contamination risk is minimized.

• 0 allergen-related incidents or near‑misses linked to pastry. - All allergen sheets updated within 24 hours of recipe change.

Coordinate menu launches and briefings

Prepare and deliver clear briefings and tastings for kitchen and FOH teams when new desserts or mignardises are introduced.

• 100% of relevant staff briefed/tasted before go‑live of new items. - ≤5% error rate in FOH description or order handling of new desserts in first month.

Keep dessert program evolving and aligned with brand

Periodically refresh elements (pre‑desserts, mignardises, seasonal features) while maintaining coherence with Mr Hospitality’s culinary identity.

• Seasonal refresh of at least part of the dessert/mignardise offer (e.g., quarterly). - Positive management feedback that dessert program remains “on brand” in regular reviews.

Inventory, ordering & cost control – 10%

Tasks: controlling the “backbone” of the pastry operation: stock, ordering, and cost discipline, to supports excellent product quality while protecting food cost, limiting waste, and ensuring the section is always properly supplied for service. It links day-to-day kitchen reality (usage, waste, deliveries) with financial performance and planning

Skills/Expertise Required:

Basic inventory management skills

FIFO and shelf‑life management

Basic cost, Portioning and yield awareness

Documentation and communication

Importance: Pastry ingredients (especially premium couverture, fruit purées, nuts, and dairy) are high-value; disciplined inventory and cost control help Mr Hospitality keep food-cost percentages on target while still delivering a luxury product. Good stock management prevents “86” situations on key desserts, which protects the guest experience, maintains menu integrity, and avoids last-minute menu changes that can confuse and impact service. Accurate logging of usage, waste, and yields provides management with reliable data to adjust menus, pricing, and supplier relationships.

Key Accountabilities

Exact Tasks

Indicators of Effectiveness

Quantifiable Results

KPI

Monitor pastry and chocolate stock levels

Track daily and weekly usage of key ingredients (chocolate, dairy, fruit, dry goods, décor, packaging) to anticipate needs and avoid shortages or overstock.

• Stock-outs on core pastry/chocolate items: ≤1 per month. - Inventory variance on key items (theoretical vs physical) within ±3–5%.

Prepare and validate orders and requisitions

Raise or verify orders for ingredients and supplies in line with par levels, menu cycles, and upcoming events.

• Orders submitted on time for 100% of scheduled ordering days. - Rush/emergency orders due to poor planning: ≤1 per month.

Check quality and accuracy of deliveries

Inspect deliveries for freshness, temperature, specification, and quantity; report issues immediately.

• 100% of deliveries checked and signed with temperature/quality noted. - All non-conformities reported within the same shift; recurring delivery issues reduced over successive months.

Apply FIFO and manage shelf life

Label, date, and rotate products in fridges, freezers, and dry stores to maintain quality and minimize waste.

• 100% of stored items labeled and dated according to SOP. - Waste due to expired product kept at or below agreed target (e.g., ≤3–5% of monthly pastry purchases).

Control portion sizes and yields

Enforce standard yields and cutting/portioning guidelines for cakes, tarts, entremets, and other items to support food-cost targets.

• Yield accuracy for key items (e.g., 10 portions per tart) at ≥95%. - Variance between theoretical and actual pastry food cost within ±1–2% of target.

Adjust batch sizes to demand

Adapt production quantities based on forecasted covers, seasonality, and historical data to reduce overproduction.

• Unplanned surplus leading to waste reduced month-on-month. - Overall pastry waste (by value) maintained within target (e.g., ≤3–5% of usage).

Log production, waste, and breakage

Complete daily records for production volumes, leftovers, waste, and breakage to support purchasing and menu decisions.

• 100% completion of daily pastry waste/production logs. - Identified high-waste items acted on within one menu cycle (change of batch size, recipe, or placement).

Support recipe costing and updates

Provide realistic portion sizes, yield information, and feedback on ingredient usage to help maintain accurate costing sheets.

• Costing sheets for active desserts kept up to date (reviewed at least quarterly). - Actual vs budgeted food cost for pastry held within agreed range (e.g., ±1–2%).

Ensure correct storage conditions for chocolate and confiserie

Maintain appropriate temperature, humidity, and light exposure for chocolate and confections to protect quality and reduce loss.

• 0 incidents of bloom or quality loss due to incorrect storage logged over the month. - Waste/write-offs of finished chocolates/confiserie kept within target (e.g., ≤3% of monthly chocolate cost).

Communicate inventory and cost issues to management

Flag recurring stock problems, abnormal waste, or cost concerns and suggest corrective actions.

• All critical issues (e.g., repeated late deliveries, cost jumps, frequent 86s) escalated within 24 hours. - At least one cost or waste reduction initiative proposed per quarter from pastry.

Necessary Skills and Requirements:

Minimum Education/Experience

Formal diploma or certificate in pastry arts from an accredited culinary school or equivalent professional apprenticeship.

Formal diploma or certificate in Chocolatier-Confiseur

4+ years of progressive pastry experience in high-end or fine dining environments, including at least 1–2 years in a chef de partie or junior sous role.

Proven experience in Michelin-style, tasting-menu, or luxury hotel/restaurant pastry operations, with exposure to both plated desserts and production

Operational Kitchen Expertise

Strong service organization skills: structuring mise en place, prioritizing tasks, and running a pastry station or section during busy services.

Proven ability to coordinate dessert firing and pacing with the main kitchen and front-of-house in a tasting-menu or multi-course setting.

Experience contributing to dessert and mignardise creation in line with a defined brand, cuisine concept, and seasonality

Experience with stock rotation, par levels, ordering, and basic food-cost awareness specific to pastry and chocolate.

Analytical / Data / Costing Skills

Proficiency in using various CRM and hospitality management systems (such as Toast, Craftable, Paycor, and Birchstreet) to support decision-making and menu engineering.

Ability to read and understand recipe costing sheets, food-cost targets, and basic financial KPIs for the pastry department.

Competence in tracking production, yields, waste, and breakage, and using this information to adjust batch sizes and improve efficiency

Leadership, Supervision & Training Skills

References from previous employers attesting to operational competence, financial responsibility, and leadership

Experience supervising and mentoring pastry chefs de partie, demi chefs, commis, and interns

Ability to conduct briefings, tastings, and on-the-job training for new desserts, standards, and SOPs.

Demonstrated capacity to maintain discipline, professionalism, and a calm, solution-focused atmosphere in a high-pressure environment

Quality, Hygiene & Safety Compliance

Strong knowledge of HACCP, food safety, and hygiene standards for high-risk pastry items (cream, egg-based products, chocolate, sugar work).

Proven track record of maintaining an impeccably clean, organized workstation and enforcing cleanliness across the pastry section.

Ability to manage allergen information, cross-contamination risks, and dietary adaptations (gluten-free, dairy-free, nut-free, vegan) at fine-dining level.

Company Core Values

Trust

Respect

Integrity

Intelligence

Fun

Excellence

Multicultural Team Leadership

Leading a bilingual team, leveraging fluency in French, Spanish and English to bridge communication between headquarters and staff

Proven experience managing and motivating teams composed of diverse nationalities and cultural backgrounds, ideally in an international or multicultural hospitality environment.

Skills in mediating and resolving misunderstandings or conflicts that may arise from cultural or language differences, promoting a harmonious and inclusive workplace.

50+ Hours per week, Tuesday - Saturday, scheduled based on business needs

EQUAL EMPLOYMENT OPPORTUNITY

Mr. Hospitality Group LLC, 1111 SW 1 Ave LLC d/b/a Marion/ Lafayette and 550 Washington LLC provide equal employment opportunities to qualified individuals with disabilities, which includes providing reasonable accommodation as required by law. If you need reasonable accommodation, please notify management.