Pastry Sous Chef

Key Responsibilities

• Supervision & Production: Supervise the preparation of all pastry items (breads, viennoiserie, desserts, petits fours, cakes, and specialty items) in alignment with forecasted covers, events, and occupancy levels.
• Quality Control: Inspect finished products for taste, texture, appearance, and portion size before service to ensure consistency with established standards and brand expectations.
• Menu Design: Assist in designing dessert menus, buffet displays, afternoon tea, and special event menus. Test new recipes and contribute creative ideas while maintaining cost efficiency.
• Team Management: Allocate daily tasks, manage staff schedules, oversee shift operations to ensure smooth workflow, and provide hands-on support during peak service periods.
• Training & Development: Conduct on-the-job training for junior chefs, commis, and interns on techniques, plating, portioning, and hygiene standards. Ensure continuous development of team skills.
• Safety & Hygiene: 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.
• Equipment 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 Planning: Plan and execute pastry production for weddings, conferences, and special functions, including custom cakes, dessert buffets, and themed displays.
• SOPs & Documentation: Maintain updated recipe files, production schedules, and SOPs. Ensure consistency across all shifts through proper documentation.

Qualifications and Requirements

• 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 (HACCP), and cost control.
• Excellent communication, planning, and organizational skills.
• Demonstrated service attributes in accordance with industry expectations and hotel standards.
• 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.