Pastry Sous Chef

Key Responsibilities

• Production Oversight: Supervise the preparation of all pastry items including breads, viennoiserie, desserts, petits fours, cakes, and specialty items, ensuring production aligns with forecasted covers, events, and occupancy levels.
• Quality Control: Inspect all finished products for taste, texture, appearance, and portion size before service to ensure consistency with established standards and brand expectations.
• Menu Development: Assist in designing dessert menus, buffet displays, afternoon tea offerings, and special event menus. Test new recipes and contribute creative ideas while maintaining cost efficiency.
• Operations Management: Allocate daily tasks, manage staff schedules, and oversee shift operations to ensure smooth workflow. Provide hands-on support during peak service periods.
• Training & Mentorship: Conduct on-the-job training for junior chefs, commis, and interns on techniques, plating, portioning, and hygiene standards. Ensure continuous development of team skills.
• Food Safety: Enforce strict adherence to HACCP and food safety standards, including proper labeling, storage, temperature control, and cleanliness of workstations and equipment.
• Inventory & Cost Control: Monitor inventory levels of ingredients and pastry supplies. Assist in stock ordering, receiving, and proper storage while minimizing spoilage and wastage. Support in maintaining food cost targets by controlling portion sizes and optimizing ingredient usage.
• Maintenance: Ensure all pastry kitchen equipment (ovens, mixers, refrigerators, etc.) is used correctly, cleaned regularly, and reported for maintenance when necessary.
• Collaboration: Work closely with other kitchen sections, banqueting, and service teams to ensure timely delivery of pastry items for à la carte, buffets, and events.
• Event Execution: Plan and execute pastry production for weddings, conferences, and special functions, including custom cakes, dessert buffets, and themed displays.
• Documentation: Maintain updated recipe files, production schedules, and SOPs. Ensure consistency across all shifts through proper documentation.

Qualifications

• Degree in Pastry Arts, Culinary Arts, or a related field.
• Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
• Strong knowledge of pastry, bakery, and dessert production, including modern techniques and presentation.
• Proven leadership and people management skills.
• Sound knowledge of food safety, hygiene, and cost control.
• Excellent communication, planning, and organizational skills.
• Creativity and innovation in pastry and dessert development.
• Strong attention to detail and quality.
• Cost awareness and budget management.
• Team leadership and training capability.
• Guest-focused and service-oriented mindset.

How to Apply

Interested and qualified candidates should apply via the SmartRecruiters platform. Click here to apply.