Pastry Sous Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Pastry Sous Chef

MONDRIAN

Company Description

Mondrian is a way of travel. With its groundbreaking design and progressive programming, it is a "must" destination for locals or travellers. Mondrian is always at the heart of the most exciting cultural scenes in the world, serving up innovation and creativity for everyone. Mondrian provides a playful framework so that guests and locals alike can immerse themselves in the culture of each city it inhabits.

Mondrian Gold Coast is set to debut on the sun-drenched esplanade of the iconic Burleigh Beach in Q2-2025. This destination lifestyle precinct is a vision of some of Australia and the world's most celebrated changemakers, risk takers and creative thinkers. Mondrian Gold Coast is an immersive precinct that reflects the culture of one of Australia's most iconic coastal destinations.

Join our cultural precinct of imaginative spaces that reflect sun, sand and surf enveloped around dynamic dining, entertainment, a cutting-edge spa with a world-class edge.

We're seeking creatives, innovators and disruptors who challenge the status quo and ready to be agents of change as we usher in one of the most exciting, progressive and forward-thinking brands set to make Burleigh its home.

We are looking for a Pastry Sous Chef to join the Mondrian team.

Job Description

The Pastry Sous Chef is a key role within the kitchen brigade. Working alongside the Executive Pastry Chef to manage daily kitchen operations, including overseeing colleagues, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Your main duties will include:

• Supervision of kitchen in the absence of the Executive Pastry Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Liaise with Food and Beverage outlet team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Assisting the Executive Pastry Chef in the preparation, costing and design of all food menus.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with, trains and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the sales and conferencing events team, to meet the expectations of conference and events organisers.
• Ensures the kitchen has a presence in operational meetings and committees

• Previous Pastry Sous Chef experience in a Commercial kitchen or Restaurant environment.
• Proficient in Microsoft Office Suite.
• Experience in procurement system such as Purchase Plus is desirable.
• A strong working knowledge of HACCP and food handling requirements.
• A strong understanding of food costs and controls.
• Trade qualified Chef
• Current first aid certificate or willingness to obtain one
• Full Australian Working Rights are essential.