Prelude is a new fine dining concept from the Omakase Restaurant Group located on the Jay Hotel in downtown San Francisco. We are seeking a dedicated and skilled Pastry Chef de Partie/Pastry Cook to join our kitchen team. The ideal candidate will have a passion for pastry arts, an eye for detail, and the ability to work efficiently during service hours. The Pastry Chef de Partie will be responsible for preparing and plating high-quality pastries, desserts, and baked goods during service, ensuring consistency and excellence in every dish served to our guests.
Key Responsibilities:
Pastry Preparation and Service:
Prepare, bake, and plate a variety of pastries, desserts, and baked goods according to recipes and restaurant standards.
Work efficiently during service hours to ensure timely and high-quality dessert preparation and plating.
Maintain a clean and organized workstation during service, adhering to food safety and sanitation guidelines.
Menu Execution:
Execute dessert orders according to the restaurant's menu and guest specifications.
Ensure all pastries and desserts are visually appealing and meet quality standards before serving.
Assist in the development of new dessert recipes and menu items in collaboration with the Head Pastry Chef.
Kitchen Operations:
Prepare ingredients and mise en place for service, ensuring readiness and efficiency during service hours.
Operate and maintain all pastry equipment, ensuring it is in good working condition.
Manage inventory and order supplies as needed to ensure efficient production and service.
Quality Control:
Monitor the quality and consistency of pastries and desserts, adjusting recipes and techniques as necessary.
Conduct regular tastings and evaluations of products to ensure high standards are met.
Team Collaboration:
Work closely with other kitchen staff to coordinate production schedules and meet service demands.
Train and mentor junior pastry chefs and kitchen assistants, fostering a positive and collaborative work environment.
Communicate effectively with the front-of-house team to ensure seamless service and guest satisfaction.
Qualifications:
Proven experience as a Pastry Chef de Partie, Pastry Cook, or in a similar role within a high-volume, fine dining, or prestigious restaurant.
Strong knowledge of pastry techniques, ingredients, and baking processes.
Excellent attention to detail and artistic skills for pastry decoration and presentation.
Ability to work efficiently in a fast-paced environment, especially during service hours.
Strong communication and interpersonal skills.
Flexibility to work evenings, weekends, and holidays as required.
Physical Requirements:
Ability to stand for long periods and perform repetitive tasks.
Capability to lift and carry heavy items (up to 50 pounds) as necessary.
Good manual dexterity and hand-eye coordination for detailed pastry work.
We offer medical benefits, 401k, paid sick time, and discounts at our other restaurants!
