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Good Thief is seeking a passionate and experienced Pastry Sous Chef to join the kitchen team.
This position involves mostly daytime, non-service, prep shifts with the support of a Pastry Cook if needed. The Pastry Sous Chef would be responsible for the day-to-day operations of the pastry department for our 35 seat restaruant.
EXPERIENCE/QUALITIES:
Minimum 3+ years of pastry experience in a professional kitchen setting
Leadership or supervisory experience is as asset.
Food safe certification
Must be comfortable with all pastry elements including but not limited to production of sponges, mousses, frozen dessert, chocolate work and breads
Experience working with high end desserts and pastries is an asset
Passion for upholding the highest standards and quality of desserts
Excellent organizational skills, the ability to plan effectively and work without direct supervision
POSITION RESPONSIBILITIES:
Following and upholding recipes and standards set out by the Executive Pastry Chef
Managing inventory and product stock levels including organization, quality insurance and ordering
Clear communication with the Chef de Cuisine and any relevant departments to ensure smooth operation
Maintain a clean, organized and sanitary work environment
Prepare mise en place and set up pastry station for the kitchen team to run efficiently during dinner service
Follow and uphold food and safety standards
The ability to have a flexible schedule that fits the needs of the restaurant
Good Thief reimagines Vietnam’s rich culinary heritage through a contemporary lens, presenting a luxurious selection of cocktails and experimental share plates. The MICHELIN Bib Gourmands Award menu immerses guests in “nhậu,” a cherished Vietnamese tradition of gathering to eat, drink, and engage in spirited conversation. This year, Good Thief was also awarded with the Cocktail Excellence Award. It’s about clinking glasses, enjoying each round, and forging bonds among family, friends, and even strangers—a celebration of togetherness.
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