Pastry Sous position promotion or not
It probably comes down to a difference in syntax, who knows. Maybe they hired you as "a" pastry chef not "the" pastry chef, in which case becoming sous would be viewed as a promotion.
Since there are no other "chefs" only sous, the Exec thought having anything even remotely close to his/her place in the food chain would be a threat.
This way she/he can still be the only chef in town.
You will prolly notice that the pastry chef position has disappeared.
I was recently hired as the Pastry Chef of a casino. Today, I was offered what is to be a promotion to Pastry Sous with a raise in salary. I ecstatic about the opportunity. This seems like such a crazy question, but I always thought that the pastry sous position ranked under Pastry Chef. Can someone please clarify this for me?
its about the chain of command.
from top to bottom in pastry.
Executive or Head Pastry chef
Sous pastry chef
pastry prep chef.
Question: Are you the only one doing pastry and are you reporting to the Executive head chef (food)
well.. there it is. You are in command of the pastry kitchen.
its about the chain of command. The casino does not wish to have two Executives (costs more money) with one for pastry and one for food. They are running pastry and food under one "Executive"...
Give it some time and if all goes well... ask for a raise and a new title.... Executive Pastry Chef.