Job Summary:

We are seeking a talented and experienced Pastry Sous Chef to join our culinary team. The ideal candidate will be responsible for creating and executing a diverse range of pastries and desserts while maintaining the highest standards of quality and presentation.

Responsibilities:

• Assist in the development, preparation, and execution of a wide range of pastries and desserts, ensuring consistency and exceptional quality.
• Contribute to the innovation of dessert menus, incorporating seasonal ingredients, trends, and the hotel's signature style.
• Oversee daily production processes, ensuring all products meet established standards for taste, presentation, and freshness.
• Supervise and mentor pastry team members, providing guidance, training, and support to foster a positive and productive work environment.
• Collaborate with the Executive Pastry Chef to develop and refine recipes and presentation techniques.
• Assist with ordering, managing inventory, and controlling food costs to ensure efficient use of ingredients and supplies.
• Maintain a clean and organized kitchen, adhering to all health, safety, and sanitation regulations.
• Occasionally engage with guests to gather feedback and accommodate special requests or dietary restrictions related to pastries and desserts.
• Monitor equipment maintenance and ensure all kitchen tools are in good working order.
• Conduct regular quality control checks on pastries and desserts, making adjustments as needed to meet standards.
• Assist in developing training materials for new staff and conducting ongoing training sessions to improve skills and knowledge.
• Participate in special events and promotions, creating unique dessert offerings as needed.

Requirements:

• Culinary degree or equivalent professional experience in pastry arts.
• A minimum of 3–5 years' experience in a luxury hotel or restaurant pastry kitchen, with at least 1–2 years in a supervisory role.
• Strong knowledge of pastry techniques, flavor combinations, and presentation skills.
• Proven ability to work under pressure and manage multiple tasks simultaneously.
• Demonstrated creativity in pastry design with a passion for innovation.
• Excellent leadership skills, with the ability to motivate and develop a team.
• Outstanding communication and interpersonal skills, fostering collaboration among kitchen staff.
• Meticulous attention to detail and a commitment to maintaining the highest standards of quality.
• Availability to work a variety of shifts, including weekends and holidays, as required.
• Knowledge of food safety standards and regulations, including HACCP.