Jobs

The Pastry Sous-Chef plays a pivotal role in the pastry kitchen, assisting the Head Chef in managing daily operations and ensuring the highest standards of quality and creativity in all pastry offerings. This role requires a deep expertise in pastry techniques, leadership abilities, and a passion for innovation. The Pastry Sous-Chef oversees the production of desserts, baked goods, and other pastry items, while also contributing to menu development and junior pastry staff training. In the absence of the Head Chef, the Pastry Sous-Chef leads the pastry team, ensuring smooth and efficient operations. Work with the Head Chef to create exciting, seasonal menus that are aligned to The Macallan brand DNA and that inspire our guests to return and recommend. To be aware of the catering operating budget, use company approved local suppliers and achieve a strong GP for each menu item. Source and serve the best local produce in line with the Visit Scotland Taste Our Best criteria.

Assist the Head Chef to lead, inspire and develop the kitchen team to achieve the highest standards of delivery and professionalism at all times.
Ensure the culinary experience is consistently presented as a 5-star establishment, always, maintaining a high standard of cleanliness and organisation in both customer and non-customer facing areas.
Assist the Head Chef in managing all aspects of the pastry kitchen, including planning, preparation, and execution of the dessert menu.
Oversee the production and presentation of all pastry items, ensuring consistency, quality, and adherence to the highest culinary standards.
Collaborate in the creation and development of new and innovative desserts, pastries, and other sweet creations.
Continually develop the culinary experience at The Macallan Estate in line with The Macallan global strategy.
To monitor and maintain consistent food standards and quality at all times across The Macallan Estate.
In the Head Chef’s absence, be fully aware and communicate to the kitchen team the daily business needs by attending the daily brief, referring to the daily operation sheets, notice boards, diaries and rosters.
Attendance and contribution at weekly operational meetings to ensure full understanding of future business.
In the absence of the Head Chef, take accountability for the day to day running of the kitchen service.
Train and develop the kitchen team, keeping accurate training records.
To purchase locally sourced food and food related products using company approved suppliers and in line with the Taste Our Best criteria.
Ensuring full compliance of all food hygiene and health and safety regulations including HACCP, COSHH and all other distillery related due diligence and controls.

You are an experienced Pastry Sous Chef within hospitality sector. Meticulous in detail to ensure that the experience of the visitor is delivered to the highest standards as expected of a 5-star luxury destination. Inspiring leader who motivates through effective communication and leading by example. Formal culinary training with a specialization in pastry arts. Experience in fine dining establishments or luxury hotels, with a strong background in pastry and dessert creation. Experience of menu planning using locally sourced and seasonal produce. Experience in kitchen management and leading people. Experience of stock control, budget management and GP. Excellent verbal and written communication skills.  Ability to work under pressure and can use initiative and have problem solving skills. Experience of rotas and organising staffing requirements. Intermediate food hygiene certificate as a minimum. A proven working knowledge of Scottish and continental cookery.  Expertise in a wide range of advanced pastry techniques, including chocolate work, sugar artistry, pâtisserie, viennoiserie, and modernist desserts. Good use of local and seasonal produce. Experienced at menu costing. Ability to train staff in a 1-2-1 basis and in group sessions. Examples of running a safe and hygienic kitchen environment. People and leadership skills.

Application Deadline: Tuesday 08/10/2024