Sous Chef PastryBakery

Key Responsibilities:

• Supervise daily Bakery & Pastry production and ensure timely delivery to all outlets and banquets.
• Maintain consistent quality taste presentation and portion standards.
• Lead train and motivate the Bakery & Pastry team.
• Ensure strict compliance with food safety hygiene and HACCP standards.
• Control food cost inventory production and wastage.
• Ensure proper storage labelling and FIFO/FEFO practices.
• Assist in menu planning new product development and seasonal promotions.
• Monitor equipment cleanliness and maintenance of the pastry kitchen.
• Ensure adherence to standardized recipes and hotel quality standards.
• Handle special guest requests VIP amenities and banquet requirements.

Qualifications :

Qualification

• Diploma/Degree in Hotel Management or Culinary Arts.
• Minimum 57 years of experience in Bakery & Pastry preferably in a luxury hotel.
• Previous experience in a supervisory/Sous Chef role preferred.
• Strong knowledge of breads pastries cakes desserts and confectionery.
• Knowledge of HACCP food safety hygiene and cost control.

Additional Information :

• Reporting to the Executive Che/Pastry Chef 

• Your Team and Working Environment

• Lead and motivate the Bakery & Pastry team in a professional and collaborative environment.

• Work closely with the Culinary F&B and Stewarding teams to ensure smooth operations.
• Promote teamwork creativity discipline and continuous learning.
• Maintain a safe hygienic and positive workplace.
• Encourage high standards of quality service and guest satisfaction.

Remote Work :

No

Employment Type :

Full-time