Job Summary:
We are seeking a talented and creative Sous Chef - Pastry to assist the Pastry Chef in overseeing the pastry and bakery production for all hotel outlets and banquets. The role ensures the highest quality standards are met while contributing to the hotel's financial success.

Responsibilities:

• Assist in managing daily pastry and bakery production, ensuring consistency and quality across all outlets.
• Collaborate with the Pastry Chef to develop new pastry items and seasonal menus.
• Supervise and train junior pastry staff, fostering a creative and productive environment.
• Ensure all food items meet hotel standards, including presentation, taste, and portion control.
• Monitor food costs and inventory, working to minimize waste and optimize efficiency.
• Oversee pastry operations for special events, banquets, and large gatherings.
• Maintain high standards of hygiene and cleanliness in the pastry kitchen, adhering to health and safety regulations.
• Ensure the pastry department contributes to the overall financial goals of the hotel.

Requirements:

• Strong practical and operational skills in pastry production.
• Excellent creativity and a keen eye for detail in presentation.
• Ability to manage and motivate a team in a fast-paced environment.
• Strong organizational and administrative skills.
• Knowledge of food safety and sanitation regulations.

Level of Education:
Apprenticeship or professional diploma in Food Production with a specialization in pastry.

Work Hours:
Full-time, flexible hours including weekends and holidays.

Experience in Months:
Minimum 24 months of experience as a Sous Chef - Pastry in a large operation or luxury hotel environment.