Salary will vary based on the experience with Housing allowance, Medical insurance, any Visa fees, will be covered by the company.
- Pastry Sous Chef Job Description
- Ensue is a FREESTANDING restaurant with Michelin 3 star owner from Meadowland, Napa, California, USA, renting space from the Shangri-La hotel, Shenzhen. Prefer candidates from freestanding Restaurants
- Ensue is a high end California (light and airy) American cuisine restaurant that has evolved and refined their cuisine to appeal to people who enjoy Cantonese cuisine. This is done by including items that are not commonly found in America but are in China. It is Not a fusion cuisine restaurant.
Sous Chef Pastry Department job description
As the manager for the pastry department of the kitchen team at Ensue you will be an important part of the BOH team.
The main purpose will be bridging the language, culinary and cultural connections between the Head chef, the rest of the team and China as it pertains to the sweet world. Therefore, being able to speak Mandarin and English is essential
for the success of this position.
Ensue is Michelin 3 star Chef Christopher Kostow’s first restaurant outside of California. It’s an ambitious project bringing modern fine dining to the relatively new and uncharted city of Shenzhen. His California sensibilities are subtly reflected in the food with a focus on organic products, the natural simplicity of those products and the best season to present them. Chef Christopher Kostow’s philosophies are melded with the ingredient’s, traditions, and techniques of China. As the Pastry Sous Chef, you will be a key contributor to the concept and identity of the restaurant. It is your responsibility to properly manage the department as it pertains to the direction by the head chef. In addition, you will be asked to work irregular hours depending on the daily necessities of the role.
Assisting the Head Chef with Creating the bread, pastries and treats of the menu. The operational success that are needed for an optimal work environment and to ensure the proper knowledge of those recipes and ingredients are being delivered to the whole team as it pertains to products, training and understanding of the sweet world.
Sourcing products from all over China and building relations with the purveyors. Holding purveyors responsible when products are not up to standard.
Documenting and organizing seasonal calendars to effectively use the products during their peak season. Once the products have been curated and sourced, ensure they stay up to the standards while being used and
As a voice and messenger for the restaurant’s pastry: creating and maintaining and ordering with some suppliers will be necessary
Respect for the product is what drives us throughout the day. How it is stored, handled, processed, cooked, plated, and eventually presented to our guests should always be a thoughtful process. Our goal is to create an unparalleled dining experience for our guests, which is a result of the collective efforts of the entire staff in an organized and thoughtful manner. Team organization is paramount in performing your duties. Without the exceptional effort of the individual, the team will fail. While you may be in charge of the pastry you will be expected to work with in the whole system.
You will work neat, quick and organized throughout your day.
You will be responsible for purchasing your own knives and keeping them sharp!
You be responsible in maintaining and organize pastry specific equipment.
It is your responsibility to take notes and document all important specifications of the restaurant as dictated by the standard operating procedures, so that consistency can be enforced.
You will be expected to organize and complete your daily lists of assigned work in a timely fashion. You will be expected to maintain a clean work area throughout the day and to ensure others working with you do the same.
It is important to realize that your product may be a finished item, presented to the guest during service and therefore have pride behind the work you accomplish and the food you create! Throughout your day you will be representing much more than yourself and it is important that you remember that professional behavior begins with respect and courtesy.
The dishwasher both machine and operator are extremely important and viable to the success of the business and customer experience. Therefore, they should be treated with the respect they deserve. Furthermore, due to our open concept kitchen design the customers and clients who visit this establishment are observers in the operations of the kitchen. It is everybody’s job to help manage the cleanliness standards of the restaurant.
As the Pastry Sous Chef, you will plate the food and sometimes even bring it to the guest in the dining room or upstairs to the bar. Appearance and demeanor are very important factors in achieving a successful dining experience for our guests.
To APPLY email your CV and contact information to China restaurant pastry Chef recruiter Modris Reinbergs email@example.com Mobile +1-310-691-2586
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End of Pastry Sous Chef Manager job at Ensue freestanding restaurant in Shangri-La hotel, Shenzen, CHINA.