Sous Chef Pastry/Bakery

Job Title: Sous Chef Pastry/Bakery

• 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 4–6 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).
• Flexi