The Pastry Sous Chef reports directly to the Pastry Chef. Oversees the production of required supply of baked goods and pastries. Schedules Staff and ensures food quality. Supervises and trains staff in production of baked goods and pastries. Typically requires specialized advanced pastry training or education. Responsible for employee selection, training and development and performance counseling.
Client: Park Hyatt St. Kitts Christophe Harbour
Salary: Not Disclosed