Role Summary
The Sous/Pastry Chef will support the Head Chef in kitchen operations while leading pastry and dessert production for the restaurant and hotel services.
Key Responsibilities
Prepare pastries, desserts, and baked goods to high presentation standards
Assist the Head Chef in daily kitchen operations
Ensure consistency in taste, portioning, and plating
Supervise kitchen staff when required
Maintain food safety and hygiene standards (HACCP)
Manage ingredient preparation and stock levels
Help develop new menu items and seasonal specials
Monitor kitchen cleanliness and organization
Requirements
Proven experience as a pastry chef or sous chef in a restaurant or hotel
Strong baking and dessert production skills
Knowledge of food safety standards
Ability to work under pressure in a fast-paced kitchen
Creativity and attention to detail
Team leadership ability