Pastry - Sous Chef
Core
Lead the pastry department in a luxury resort hotel, ensuring operational excellence, staff management, and high-quality product delivery for restaurant and banquet facilities.
Role type
Senior Pastry Sous Chef
Builds
Pastry products, show pieces, and menu items for hotel dining and events
Domain
Hospitality / Luxury Resort / Pastry Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Pastry production, Chocolate & Sugar Show Pieces creation, Department scheduling, Inventory control, Staff supervision and training, Menu development, Health and safety compliance, Equipment maintenance, Cost control, Team leadership
Preferred skills
Knowledge of international pastry trends, Innovation in cold food presentation, Apprenticeship training, Sustainability initiatives
Technologies
None stated
Responsibilities
Manage daily department operations and staff scheduling; Control inventory and portion costs; Supervise food preparation and presentation standards; Develop new menu items and source new products; Train staff and conduct performance reviews; Ensure health, safety, and environmental compliance; Act as lead chef in Executive Chef's absence.
Seniority
Senior, hands-on IC with leadership responsibilities