Sous Chef

• Applicants should have at least 3 years of formal culinary experience
• Proven experience as a pastry chef with a strong background in a leadership or supervisory role would be advantageous.
• Demonstrated creativity in developing and executing pastry menus.
• Strong leadership and team management skills.
• Excellent communication and collaboration abilities.
• Knowledge of current food trends and a commitment to staying updated on industry developments.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Be able to communicate openly and efficiently.

• Must have a genuine interest in people and satisfaction.
• Self-motivation to always better the guests' experience
• Overall knowledge of hospitality

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