DO & CO AG

We are currently recruiting a creative and enthusiastic Junior Pastry Sous Chef , to join DO & CO New York. If this is you, we want to hear from you.. Manage day-to-day pastry kitchen operations and culinary team in an assigned area.. Support the Executive Pastry Chef, Pastry sous chef with Catering Proposals, creativity, cost control, reports, schedule.. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, DO & CO offers gourmet entertainment all over the world.. Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume

pastry sous chef

We are currently recruiting a creative and enthusiastic Junior Pastry Sous Chef, to join DO & CO New York. If this is you, we want to hear from you. What We Offer: <ul><li> Estimated pay: $25.00/hourly. </li><li> Full-time employees are eligible for 401K and healthcare benefits; Medical, Dental & Vision. </li><li> A wonderful workplace to call home, events, and fun colleagues. </li><li> Free meals every day (Breakfast, Lunch and Dinner). </li><li> A business where you can have a real impact, we’re not afraid of new ideas! </li><li> Genuine career development opportunities, both nationally and internationally. </li><li> The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market. </li></ul> Responsibilities: <ul><li> Manage day-to-day pastry kitchen operations and culinary team in an assigned area. </li><li> Execute daily food service, quality, technique, portion, presentation, and food cost control. </li><li> Examine the freshness of ingredients and participate in food tastings. </li><li> Standardize production recipes to ensure consistent quality. </li><li> Ensure there are no shortages or discrepancies in products or ingredients and inform the manager accordingly. </li><li> Participate in the growth of overall catering: Cost, Quality, Presentation, and Innovation. </li><li> Ensure production processes, quality standards and deadlines are met. Ensure products always meet the meal specifications and the utmost quality standards. </li><li> Support the Executive Pastry Chef, Pastry sous chef with Catering Proposals, creativity, cost control, reports, schedule. </li><li> Ensure availability of kitchen personnel based on business needs. </li><li> Ensure that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. </li><li> Maintain Culinary Excellence standards. </li><li> Train, motivate and manage kitchen personnel and supervise culinary activities as assigned. </li></ul> In case you don’t know who we are: We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, DO & CO offers gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. Qualifications: <ul><li> Excellent interpersonal skills that build trust and instill confidence. </li><li> Detail-oriented, organized, self-motivated. </li><li> Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment. </li><li> Ability to accurately monitor and reduce wastage. </li><li> Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels. </li><li> Must be able to perform with a sense of urgency and a hands-on approach to kitchen needs. </li><li> Must complete assign tasks within the given time and meet kitchen ready deadlines. </li><li> Schedule Flexibility (different shifts - night, weekends, holidays) </li><li> HACCP Knowledge </li><li> Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume </li><li> Knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times. </li><li> Bachelor’s degree in related field preferred. </li></ul> Diversity & Inclusion statement We want everyone to feel welcome, respected and we are committed to providing the best space, experience, and workplace for our teams - no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status and all the other fascinating characteristics that make us different and makes you. That’s what makes our team so special. Apply Now

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