Pastry Sous Chef

• Formal culinary qualification (pastry specialisation advantageous)
• Minimum 3 to 5 years experience in a similar role within a 4 or 5-star hotel
• Strong knowledge of artisan breads, viennoiserie, modern plated desserts and buffet pastry production
• Chocolate work and sugar craft advantageous
• Solid understanding of food costing and stock control
• Strong leadership and communication skills
• Creative, innovative mindset with exceptional attention to detail
• Ability to lead a team with confidence and professionalism
• Ability to work flexible hours including weekends and public holidays

• Oversee daily pastry production for breakfast, a la carte, buffet, conferencing, events and VIP amenities
• Develop innovative dessert menus aligned with current trends and hotel standards
• Implement seasonal menu changes and creative pastry concepts
• Supervise and train pastry chefs and commis chefs
• Assist with performance management and team development
• Maintain strict portion and waste control to support food cost targets
• Ensure full HACCP and food safety compliance
• Assist with monthly stock takes and inventory control

Ensure clear communication between hot kitchen, pastry, service and banqueting teams