Pastry Sous Chef

The Pastry Sous Chef serves as the second-in-command in the pastry kitchen, responsible for overseeing the creation of exquisite desserts and baked goods, ensuring they meet the highest standards of taste, presentation, and quality. This role is integral to delivering a world-class dining experience and contributes significantly to the hotel's reputation for culinary excellence within the global hospitality industry.

Key responsibilities include collaborating closely with the Pastry Chef to design and execute menus, managing a team of skilled pastry chefs, and maintaining stringent kitchen hygiene and safety protocols.

Qualifications and Experience

• Education: Diploma in Culinary Arts or a related field.
• Experience: A proven track record of 5 years in hands-on pastry kitchen experience, including previous experience in leadership roles.
• Skills: Demonstrated technical proficiency in various pastry techniques and the ability to exhibit strong menu development expertise aligned with high-end culinary standards.