Sous Chef Pastry/Bakery

Pay not listed

Job Description

Assist in managing the daily operations of the pastry and bakery kitchen.
Supervise the preparation and presentation of pastries, cakes, desserts, bread, and other baked products to ensure consistency and quality.
Support the development of new pastry menus, seasonal offerings, and promotional items.
Ensure all products meet hotel quality standards, recipes, and presentation guidelines.
Monitor food costs, portion control, and minimize waste to achieve departmental objectives.
Train, coach, and supervise pastry team members to maintain high performance and skill development.
Coordinate production schedules to meet operational requirements for restaurants, banquets, events, and room service.
Ensure compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.
Monitor inventory levels and assist with ordering ingredients, supplies, and equipment.
Conduct regular inspections of pastry kitchen areas to ensure cleanliness and proper maintenance.
Collaborate with other kitchen sections to ensure smooth and efficient operations.
Act on behalf of the Bakery/Pastry Chef in their absence when required.

Minimum 4–6 years of experience in pastry operations within a 4- or 5-star hotel, with at least 2 years in a supervisory position.
Strong knowledge of pastry, bakery, dessert production, and modern presentation techniques.
Proven experience in banquet pastry production and high-volume operations.
Good understanding of food safety, hygiene, and HACCP standards.
Strong leadership, coaching, and team management skills.
Creative mindset with attention to detail and product innovation.
Ability to work under pressure and manage multiple priorities effectively.
Good command of English (spoken and written).
Flexible to work shifts, weekends, and public holidays.
Passion for culinary excellence and commitment to delivering exceptional guest experiences.