Sous Chef – Bakery & Pastry

The Sous Chef – Bakery & Pastry assists the Executive Pastry Chef in overseeing all bakery and pastry operations, ensuring the production of high-quality breads, pastries, desserts, and confectionery items in accordance with five-star hotel standards. The role is responsible for maintaining product consistency, food safety compliance, and supporting the development of the team.

• Diploma or Degree in Pastry Arts, Culinary Arts, or a related field.

• Minimum 3–5 years of bakery and pastry experience in a luxury hotel or upscale hospitality environment, including supervisory experience.

• Strong knowledge of pastry, bakery, dessert preparation, and food safety standards.

• Excellent leadership, organizational, and communication skills.