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Position: Junior Sous Pastry Chef
Reports to: Head Chef
Intro:
Our magnificent 2 AA Rosette Auberge du Lac fine dining restaurant is located just 22 miles outside of London , surrounded by acres of idyllic Hertfordshire countryside, with stunning views of Brocket Hall and its two championship golf courses. The 2 AA Rosette restaurant offers superb British food, with an international selection of wines from our extensive cellar. There are also five private dining rooms created to reflect the mood of the occasion, where guests can enjoy their chosen menu. Our fine dining restaurant is a unique showcase for outstanding food and wine in a stunning location.
Job Purpose:
To create fine dining quality deserts and petit fours, and daily fresh breads.
To work closely with the Head Chef and create seasonal plated deserts and specials through the seasons, using produce from our own kitchen garden.
The Role:
To plan and cost dessert menus for our fine dining restaurant, taking into consideration flavours and presentation whilst being aware of present-day trends.
To maintain the highest level of customer care and satisfaction.
Requisitioning, ordering, and receiving of all foodstuffs to required standards and for the smooth running of the pastry kitchen.
To supervise staff on a day-to-day basis, leading through food example and practice.
To assist the Head Chef with the staff training plan on initial departmental induction.
To assist the Head Chef in the development of all members of the kitchen brigade and the achievement of aims and goals.
To maintain all required legislative controls and records, including temperature control in accordance with HACCP’s and risk assessment.
Candidate Profile:
Previous experience within 2/3 rosette restaurant/establishment
Comprehensive knowledge of creating and developing dessert menus, costing and food prep
Ability to supervise the Brigade in absence of Head Chef
Level II Food Hygiene
Professional, flexible, reliable
