Sous Chef – Pastry

• Proven experience as a Pastry Sous Chef or in a similar role in high-end hotels or restaurants
• Strong knowledge of pastry techniques, plating, and dessert design
• A creative mindset with a passion for pastry arts and innovation
• Exceptional leadership, communication, and team management skills
• In-depth knowledge of food safety and hygiene standards

Roles and Responsibilities:

• Oversee and manage the day-to-day operations of the pastry kitchen, ensuring smooth workflow and efficiency
• Collaborate closely with the Executive Pastry Chef to develop new pastry offerings, seasonal menus, and special event desserts
• Lead, mentor, and train the pastry team, ensuring adherence to high standards of quality, presentation, and technique
• Ensure all pastries, desserts, and baked goods meet the highest culinary standards, maintaining consistency across all outlets
• Assist in managing stock, ordering ingredients, and controlling waste to maintain profitability
• Supervise the preparation and presentation of pastries, desserts, and breads for all hotel outlets, including restaurants, banquets, and in-room dining
• Ensure compliance with food safety, hygiene, and health standards in all kitchen operations
• Work collaboratively with the broader culinary team to ensure seamless execution during high-volume services and events
• Stay ahead of trends in pastry and dessert innovation to keep our offerings fresh and exciting