Sous Chef Pastry/Bakery
Posted Updated
- 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.