Pastry Sous Chef
Core
Support the Head Pastry Chef in managing kitchen operations to produce high-quality pastries, desserts, and baked goods for luxury hotel guests and events.
Role type
Pastry Sous Chef
Builds
Pastries, viennoiserie, desserts, cakes, and specialty items for à la carte, buffets, afternoon tea, and special events.
Domain
Luxury hospitality / Pastry Arts
Required skills
Pastry and bakery production techniques, menu design, staff scheduling, HACCP and food safety compliance, inventory management, food cost control, equipment maintenance, recipe documentation, team training
Preferred skills
Creative dessert development, cost efficiency optimization, cross-department collaboration
Technologies
Ovens, mixers, refrigerators
Responsibilities
Supervise preparation of pastry items and inspect finished products for quality; Allocate tasks and manage shift operations; Train junior staff on techniques and hygiene; Monitor inventory and support food cost targets; Maintain equipment and documentation; Execute production for weddings and conferences.
Seniority
Mid-Senior, hands-on IC