Job Description

As the second-in-command in the pastry kitchen, the Pastry Sous Chef  is entrusted with overseeing the creation of exquisite desserts and baked goods, ensuring they meet the highest standards of taste, presentation, and quality. This role involves collaborating closely with the Pastry Chef to design and execute menus, manage a team of skilled pastry chefs, and maintain stringent kitchen hygiene and safety protocols. The Pastry Sous Chef is integral to delivering a world-class dining experience and contributes significantly to the hotel’s reputation for culinary excellence within the global hospitality industry.

Qualifications

• Diploma in Culinary Arts or related field
• A proven track record of 5 years in hands-on pastry kitchen experience, including in leadership roles, showcasing technical proficiency in various pastry techniques.
• Exhibit strong menu development expertise aligned with high-end culinary standards