Pastry Sous Chef

About the role

The Pastry Sous Chef supports the Executive Chef in daily pastry and bakery operations, ensuring high‑quality products and consistent standards across all outlets. This role combines hands‑on production with team leadership in a hotel environment.

Key responsibilities

• Assist the Executive Chef in managing daily pastry and bakery operations.
• Prepare and oversee production of pastries, cakes, desserts and bakery items.
• Maintain food quality, presentation, hygiene and compliance with HACCP and hotel standards.
• Supervise, coach and develop pastry team members.
• Monitor stock levels, control food costs and minimise waste.
• Support menu development and introduce new pastry and dessert creations.

Required profile

• Diploma or professional qualification in Pastry, Bakery or Culinary Arts.
• Minimum 3 years of relevant pastry experience, preferably in a hotel or international hospitality setting.
• Strong leadership, communication and teamwork abilities.
• Creative, detail‑oriented and able to work effectively under pressure.

Required skills

• Advanced pastry techniques.
• Knowledge of HACCP, food safety and hygiene standards.
• Stock control and waste‑reduction practices.
• Menu development and new product creation.