Pastry Sous Chef

I. Position Overview

The Executive Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, including planning, production, and presentation of all baked goods and desserts. This role ensures the highest quality and consistency in product standards, creativity in menu development, and efficient kitchen management while adhering to food safety and hygiene regulations.

II. Key Responsibilities

Pastry & Bakery Operations

Oversee daily operations of the pastry and bakery sections, including production planning and quality control.

Ensure consistent quality, taste, and presentation of all baked goods and desserts served in restaurants, buffets, room service, and events.

Create and update pastry menus in collaboration with the Executive Chef and F&B team.

Menu Innovation & Product Development

Develop creative, seasonal, and on-brand dessert and pastry items to enhance guest experience.

Research international pastry trends to introduce new concepts and maintain a competitive offering.

Customize dessert menus for special events, holidays, or VIP guests as needed.

Team Management & Training

Supervise, train, and evaluate pastry team members to ensure high performance and continuous skill development.

Foster a positive and professional working environment that encourages creativity and collaboration.

Monitor team schedules, task assignments, and labor cost efficiency.

Cost Control & Inventory Management

Manage ingredient ordering, inventory, and portion control to minimize waste and maintain cost targets.

Ensure the use of fresh, high-quality ingredients and proper storage practices.

Collaborate with Purchasing and Cost Control teams to maintain budget discipline.

Hygiene & Safety Compliance

Ensure all pastry and bakery areas comply with food safety, hygiene, and sanitation standards (e.g. HACCP).

Maintain cleanliness and organization of the pastry kitchen and equipment.

Conduct regular inspections and staff briefings on hygiene practices.