Sous Chef PastryBakery

• 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.

Qualifications :

• Minimum 46 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.

Remote Work :

No

Employment Type :

Full-time