Sous Chef – Pastry

About the role

The Sous Chef – Pastry leads the daily operations of the pastry and bakery sections in a hotel kitchen, ensuring top‑notch hygiene, HACCP compliance, and guest satisfaction. Reporting to the Executive Pastry Chef, you will manage production, training, and inventory while supporting banquet services.

Key responsibilities

• Oversee daily pastry and bakery operations, maintaining strict hygiene and HACCP standards.
• Lead cake production, including special orders, and ensure on‑time delivery to guests.
• Develop and launch new pastry and bakery menus.
• Plan and execute promotional activities in coordination with the Executive Chef.
• Maintain inventory, prepare outlet reports, schedules, standard recipes, and food presentation photographs.
• Supervise and train staff, approve daily schedules and leave requests.
• Coordinate with the Stewarding Manager to keep all kitchen areas clean and equipment maintained.

Required profile

• Graduate of a Hospitality or Culinary program, or completion of a recognized Culinary Apprenticeship.
• Minimum 7 years pastry experience, with at least 4 years in a Sous Chef or higher role.
• Strong knowledge of sanitation and food‑safety requirements.
• Excellent command of written and spoken English.
• Highly organized, able to thrive under pressure and work flexible schedules, including weekends and holidays.

Required skills

• HACCP compliance
• Inventory management
• Cake production
• Menu development
• Recipe development
• Food safety practices

What we offer

• Opportunity to lead a dynamic pastry team in a reputable hotel.
• Professional development and training programs.
• Competitive compensation package.