Executive Pastry Sous Chef
Core
Leading and managing pastry kitchen operations, ensuring production and service align with Raffles standards of excellence while developing seasonal menus.
Role type
Executive Pastry Sous Chef
Builds
Seasonal menus and high-quality pastry products for multiple Raffles outlets
Domain
Luxury hospitality / Fine dining
Required skills
Team leadership, cost control, menu engineering, health and safety compliance, stock management, recipe development, multi-tasking under pressure
Preferred skills
Luxury sector experience, UHNW customer understanding, LQA/Forbes 5-star standards
Technologies
None stated
Responsibilities
Manage pastry kitchen operations and team; develop seasonal menus; ensure cost control and recipe standards; train and mentor junior staff; maintain health and safety compliance; coordinate with front of house and beverage teams
Seniority
Senior, hands-on IC with leadership responsibilities