Vip Chef Jobs (NOW HIRING)

COMPANY BACKGROUND
Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.
Position Summary
Hands-on pastry production amp; service – 35%
Execute mise en place for tasting menus, Event menu and à la carte desserts, ensuring every component is scaled, labeled, and organized for seamless fine dining service.
Prepare intricate elements (e.g., multiple-texture entremets, delicate tuiles, micro garnishes, gel inserts, quenelles) with exact weights and techniques to achieve repeatable results.
Plate desserts to Michelin-level standards, following detailed plating diagrams and photos, with exact placement, height, and negative space on the plate.
Coordinate dessert firing with the chef de cuisine and front-of-house team to synchronize courses, tasting menu progressions, and chef’s table experiences.​
Adapt pacing and portioning of desserts during service based on real-time guest flow, tasting menu durations, and VIP or chef’s counter requests.
Verify flavor balance, temperature contrast, and textural interplay (crunch, creaminess, acidity, sweetness, bitterness) on each dessert before sending.​
Accommodate dietary and allergen requests (gluten-free, dairy-free, nut-free, vegan) with elegant alternatives that match the restaurant’s style and standard
Maintain an impeccably clean and organized section during service, ensuring tools, molds, and specialty equipment are in perfect working order and correctly set up for each service.
Conduct end-of-service checks on remaining mise en place, documenting par levels, quality, and required adjustments for the following shift to support consistent
Chocolatier-confiseur production – 20%
Temper couverture chocolate using appropriate methods (tabling, seeding, or machine) to achieve perfect shine, snap, and texture for all chocolate work.
Produce refined molded bonbons and pralines with precise shell thickness, clean edges, and balanced ganache, praline, or layered fillings.
Create decorative chocolate elements (e.g., shards, curls, cigarettes, textures, sprays, velvets) for plated desserts, petit fours, and showpieces in line with the restaurant’s visual style.
Develop and produce seasonal chocolate collections and mignardises to accompany coffee service, tasting menus, and VIP amenities.
Cook sugar for caramels, pâte de fruit, nougat, marshmallows, brittles, and other confiserie to exact temperatures and textures suitable for fine dining service.
Balance flavors in chocolates and confections (sweetness, bitterness, acidity, salt, spice, alcohol) to create complex, contemporary profiles aligned with the restaurant concept.
Standardize recipes and processes for all chocolate and confiserie items, documenting precise weights, cooking curves, cooling protocols, and storage guidelines.
Design and execute elegant packaging or presentation formats for chocolates and confections used for VIPs, special events, and collaborations.
Train and supervise junior pastry staff in safe handling of hot sugar and chocolate, correct tempering, molding, and finishing techniques.
Coordinate production schedules for chocolates and confiserie in line with service demands, events, and lead times required for crystallization and setting.
Monitor and maintain specialized equipment (chocolate melters, enrobers, airbrush/spray guns, molds) ensuring they are clean, calibrated, and service-ready at all times
Team supervision, training amp; leadership – 20%
Lead the pastry brigade during mise en place and service, assigning tasks and sections to chefs de partie, demi chefs, commis, and interns.
Brief the team before service on menus, specials, changes to desserts, allergen notes, and VIP or chef’s table requirements.
Demonstrate advanced pastry and chocolatier techniques on the bench, setting the technical and aesthetic standard for the team to follow.
Coach junior chefs through complex preparations and plating, giving clear, constructive feedback to improve speed, accuracy, and finesse.
Monitor individual performance and organization on each workstation, intervening early to correct issues with timing, hygiene, or consistency.
Enforce kitchen discipline, punctuality, grooming, and professional behavior in line with the restaurant’s fine dining standards.
Conduct on-the-job training sessions and mini refreshers on new desserts, SOPs, and plating guides to ensure everyone is aligned.
Support the Executive Pastry Chef in onboarding new team members, explaining expectations, workflow, and station responsibilities.
Encourage a culture of respect, collaboration, and calm, especially during high-pressure services, modeling composure and problem-solving.
Address conflicts or communication breakdowns within the pastry team promptly and discreetly, escalating to senior chefs or management when necessary.
Participate in or lead daily debriefs after service, reviewing what went well and what needs improvement in preparation, timing, or teamwork.
Identify training needs and propose focused development plans (e.g., chocolate work, entremets, service organization) for team members.
Ensure that all team members follow HACCP, safety, and hygiene protocols, correcting non-compliance and reinforcing best practices.
Coordinate with the main kitchen and front-of-house leadership to align staffing, rota, and service support for special events and menu changes.
Recognize and encourage talent and strong performance, helping to build a motivated team proud of delivering Michelin-level pastry work.
Menu development, standards amp; quality control – 15%
Collaborate with the Executive Pastry Chef and Head Chef to conceptualize new desserts, chocolate elements, and petit fours aligned with the restaurant’s identity, seasonality, and tasting menus.
Develop and test recipes through structured tastings, adjusting techniques, textures, flavor balance, and visual presentation based on feedback from the culinary leadership team.
Translate finalized creations into detailed, standardized recipes with precise weights, methods, cooking/setting times, and plating diagrams for the team to follow.
Create and maintain visual plating guides and SOPs for each dessert, mignardise, and amenity, ensuring that every chef can reproduce the dish to the same standard.
Conduct regular line checks before and during service to verify taste, texture, temperature, and presentation of all mise en place and plated desserts.
Support basic cost analysis for new desserts and chocolate items, checking that portion sizes and ingredients align with target food-cost percentages before items go live.
Adjust recipes and garnishes when raw materials, seasons, or supply constraints change, while preserving the core identity and standard of each dessert.
Verify that allergens are correctly documented for all pastry and chocolate items and that plating and mise en place prevent cross-contamination.
Periodically rotate mignardises, pre-desserts, and seasonal features to keep the menu evolving while maintaining a coherent style and identity.
Inventory, ordering amp; cost control – 10%
Monitor daily usage and par levels for chocolate, dairy, fruit, dry goods, molds, and packaging in the pastry and chocolate sections to anticipate ordering needs.
Prepare or validate requisitions and orders for specialty ingredients, couverture, and confiserie supplies, ensuring quantities match menu demands and upcoming event
Track production yields for key items (entremets, petit fours, chocolates) and adjust batch sizes to minimize overproduction and spoilage.
Support recipe costing by verifying realistic portion sizes, ingredient weights, and loss factors so that costing sheets reflect actual practice.
Identify items with high waste or low turnover and flag them during debriefs, proposing adjustments to recipes, portions, or menu placement as needed.
Ensure correct storage conditions for chocolate and confections (temperature, humidity, light) to maintain quality and extend shelf life, reducing write-offs
Work with Head chef and purchasing and suppliers to source premium chocolate, dairy, fruits, and specialty ingredients that support the creative direction and quality standards of the menu.
Position Details:
Hands-on pastry production amp; service – 35%
Tasks: leading all day-to-day pastry production and dessert service at a fine dining, Michelin-style level, ensuring every plate that leaves the pass reflects the restaurant’s standard of precision, flavor balance, and visual artistry. It means the Pastry Sous Chef is the operational engine of the pastry section during mise en place and service, translating the menu and recipes into flawless execution for every guest, every service
Skills/Expertise Required:
Advanced pastry techniques
Fine dining plating skills with strong aesthetic sense, precision, and speed
Service organization and time management
Flavor and texture understanding
Attention to detail and consistency
Communication and coordination
Hygiene and food safety discipline
Importance: These skills are essential to Mr Hospitality’s reputation and success. Desserts are the final impression of the meal; flawless pastry execution reinforces the brand’s image of refined, curated, high-touch hospitality and directly impacts reviews, word-of-mouth, and repeat business. Michelin-style pastry, executed at a high level every day, becomes a signature element that differentiates Mr Hospitality properties from competitors and supports positioning as a destination for gastronomy, not just dining.
Key Accountabilities
Exact Tasks
Indicators of Effectiveness
Quantifiable Results
KPI
Execute daily pastry mise en place
Plan, organize, and complete all required pastry and dessert preparation for each service according to recipes, par levels, and booking forecasts.
- 100% of mise en place completed before service start time on scheduled shifts (e.g., by 5:30 pm).
Produce high-quality desserts and pastry items
Prepare, bake, and assemble desserts, petit gâteaux, tarts, entremets, petit fours, and breakfast pastries to defined quality and consistency standards.
- At least 95% of plates pass the pass-check without re-fire or correction.
Control baking, cooling, and product stability
Manage baking times, oven temperatures, and cooling processes to achieve consistent doneness, texture, and structure suited to fine dining plating.
- Less than 3% of pastry production discarded due to over/under-baking or structural failure per month.
Plate desserts to Michelin-level standards
Finish and garnish plated desserts, buffets, and amenities during service in line with approved plating guides, photos, and portion specifications.
- 98% plating accuracy against visual standard (as verified during spot checks).
Coordinate dessert firing and service timing
Communicate with main kitchen and front-of-house to time dessert firing, adjust pace, and support tasting menu and à la carte flow.
- On-time dessert service for at least 95% of tables (as per ticket time standards).
Adjust production and service in real time
Adapt quantities and service flow in response to guest volume, walk-ins, and special requests, minimizing shortages and waste.
- No more than 2 “86” situations for core desserts per month.
Prepare and manage key pastry components
Produce sauces, creams, mousses, glazes, sponges, doughs, and other bases in correct batches, ensuring proper scaling, labeling, and storage.
- 100% of production correctly labeled and dated.
Verify ingredient quality before use
Check freshness, appearance, and condition of ingredients and immediately report or remove any substandard products.
- Zero critical incidents related to using spoiled or compromised ingredients.
Support live stations and events
Set up, replenish, and operate dessert buffets or live dessert stations, ensuring presentation, cleanliness, and guest interaction align with brand standards.
- 100% of events set up and ready at agreed start time.
Manage special requests and dietary needs
Adapt recipes and presentations for dietary restrictions and VIP requests while maintaining restaurant style and standards.
- All dietary tickets handled without error (zero allergen cross-contact incidents).
Perform final quality checks at the pass
Visually and technically check outgoing plates and buffet displays, correcting defects before service.
- Less than 2% of plates returned to the section by the pass for correction.
Record production, leftovers, and breakage
Document daily production, leftovers, waste, and breakage to support ordering, costing, and menu engineering decisions.
- Daily pastry production logs completed with 100% compliance.
Team supervision, training amp; leadership – 20%
Tasks: Leading the pastry team: organizing people, transferring high-level know-how, and maintaining discipline, standards, and morale so the section can deliver Michelin-level service every day. The Pastry Sous Chef is the direct, hands-on leader who turns the Executive Pastry Chef’s standards into everyday team behavior and performance.
Skills/Expertise Required:
Leadership and people management:
Training and coaching skills
Service management and coordination
Performance monitoring and corrective action
Communication and conflict management
Analytical Thinking
Importance: Mr Hospitality’s reputation depends on every service. A strong Pastry Sous Chef leader ensures a level of execution, tone, and discipline at all times. When the Pastry Sous Chef can organize and lead the team independently, the pastry section remains reliable, which is critical for multi-venue concept groups like Mr Hospitality. Effective supervision and training create a learning culture in which commis and CDPs feel supported and can grow internally, reducing turnover and protecting the company’s investment in skilled staff.
Key Accountabilities
Exact Tasks
Indicators of Effectiveness
Quantifiable Results
KPI
Lead pastry brigade during mise en place and service
Allocate sections and tasks to CDPs, demi chefs, commis, and interns; oversee workflow to ensure every station is set, organized, and running smoothly.
- 100% of stations fully set before service start on scheduled shifts. - Fewer than 2 service disruptions per month linked to pastry section organization.
Conduct pre-service briefing...