Pastry Chef

  • China Live Ventures Limited LP
  • San Francisco, California
  • Jun 09, 2021
Full time Chefs, Cooks, Food Preparation Workers

Job Description

China Live / Eight Tables by George Chen is an interactive culinary and cultural destination in the heart of San Francisco's Chinatown, offering an in-depth exploration of Greater Chinese gastronomy. Our mission is to demystify Chinese ingredients and recipes while educating guests on the rich history and influence. Our ground floor features the Oolong Café, Market Restaurant & Bar, and Retail Marketplace, and is a must-visit San Francisco Bay Area culinary destination. Our second floor showcases Eight Tables by George Chen, a special and intimate space with a seasonal eight-course Chinese tasting menu: and a craft cocktail bar and lounge. A third-floor banquet and event space tops off the offerings!

To find out more about China Live please visit:

or Eight Tables by George ://



The right candidate for this exceptional opportunity will be able to exhibit passion for excellence, culinary vision, flair for service, and lifestyle. This candidate will lead culinary vision for various F&B operations housed in China Live San Francisco. This Sous chef - Pastry will ensure that the quality of food and service is the best of the best during their shift and ensure a seamless transition between Sous Chefs and the kitchen team throughout the day. Mise en place, ordering, butchering, inventory and working in the line will be an integral part of the Pastry Chef's daily tasks.



· Being a pastry sous chef, an individual primarily requires a thorough knowledge and understanding of the culinary basics as well as advanced skills. One must be talented enough to bring about ideas of rare varieties of dishes, create exciting menus and prepare as well as present them properly.

  • Provide leadership when Kitchen leadership is absent, assists the culinary team on the line during service.
  • Demonstrates hands on approach to all food items ensuring quality, presentation and consistency standards meet company standards.
  • Work in the line ensuring the quality and consistency of all food items produced and served.
  • Assist in ordering, inventory and prep work as needed.
  • Monitor guests, partners and internal feedback and propose corrective action to management ensuring the highest level of guest satisfaction.
  • To communicate all guest requests to an appropriate cook in a timely and professional manner.
  • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
  • Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.
  • Work with purchasing to ensure that necessary food items and supplies are ordered in a timely manner.
  • Ensure that food cost is always maintained, waste management system is in place and FIFO is strictly followed

· Maintain effective working relationship with food & beverage management and other departments.

  • Operate, clean and maintain all equipment required in job functions.
  • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
  • Ensure strict adherence to health department and food handling guidelines.
  • To immediately report all suspicious occurrence and hazardous conditions.
  • To follow all company/kitchen safety rules, policies, and procedures.
  • Managerial responsibilities are important aspects in the job profile of a pastry sous chef.
  • Customer satisfaction is an important job responsibility of the pastry sous chef. The quality of food does count; but the services provided, time management, delivery of food and other customer requirements in a correct and sophisticated fashion also form an integral part of the sous chef's responsibility.
  • A pastry sous chef must be thoroughly aware of the rules and regulations that govern the code of execution of the restaurant, food unit, or organization and ensure that all tasks conducted must abide by those strictures.
  • The pastry sous chef should work as a mentor to junior chefs as well; hence it is his duty to train them properly as well as to maintain amiable relations with them.
  • Other duties as assigned.

Job description may be changed at any time.



  • At least one (1) years of experience as Pastry Chef
  • At least two (2) year of Back of the House experience
  • Food Handlers card (within 30 days of hire) & SERVSAFE Certified
  • Advanced understanding of professional cooking and knife handling skills.
  • Must be able to work nights, weekends, and some holidays.
  • Able to speak, read, write, and understand the English language
  • A general knowledge and understanding of Washington DC current events, cultural and culinary happenings.
  • Understanding and knowledge of safety, sanitation, and food handling procedures.
  • Knowledge of health department rules and regulations, liquor laws and regulations.
  • Knowledge of kitchen operations and production.
  • Effective application of culinary skills in real-life cooking; knowledge of maximum possible dishes from all over the globe.
  • Strong interpersonal as well as verbal skills
  • Ability to work in groups as well as lead a team and provide required training to subordinates.