Role Objective

• The Pastry Sous Chef will assist in overseeing the daily operations of the pastry kitchen. This role is responsible for producing high-quality pastries, cakes, desserts, breads, and other baked goods while maintaining the highest standards of food quality, hygiene, consistency, and presentation. The Pastry Sous Chef also supervises the pastry team, assists with training, and helps ensure efficient kitchen operations.

Core Duties and Responsibilities

• Assist in planning, preparing, and producing pastries, desserts, cakes, breads, and bakery products.
• Ensure all products meet quality, taste, and presentation standards.
• Design and refresh dessert menus with creative and visually appealing concepts 
• Monitor food preparation to maintain consistency and minimize waste.
• Assist with menu development and seasonal dessert offerings.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor inventory levels and assist with ordering ingredients and supplies.
• Check product freshness and ensure proper storage and stock rotation FIFO.
• Maintain cleanliness and organization of all pastry workstations and equipment.
• Perform any other duties as may be assigned.

  Job Specifications and Qualifications

• Diploma or Certificate in Culinary Arts, Pastry Arts, or a related discipline 
• At least 3 years’ experience in a pastry role within a busy hotel, preferably a 4-star establishment or similar setting 
• Practical knowledge of HACCP standards

    Key Competencies

• Strong technical skills in pastry, baking, and dessert production.
• Creativity with a passion for innovation and presentation.
• Excellent attention to detail and commitment to quality.
• Positive attitude with excellent teamwork and communication skills.