Sous Chef – Bakery & Pastry

About the role

The Sous Chef – Bakery & Pastry supports the Executive Pastry Chef in delivering high‑quality breads, pastries, desserts and confectionery that meet five‑star hotel standards. This position ensures product consistency, strict food‑safety compliance and contributes to the growth of the bakery team.

Key responsibilities

• Assist the Executive Pastry Chef in managing daily bakery and pastry production.
• Oversee preparation of breads, pastries, desserts and confectionery items.
• Maintain product quality and consistency across all output.
• Ensure compliance with food safety regulations and hotel standards.
• Train, mentor and support junior bakery staff.
• Monitor inventory levels and coordinate with suppliers as needed.

Required profile

• 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.
• Supervisory or team‑lead experience within a bakery or pastry operation.
• Strong knowledge of pastry, bakery and dessert preparation techniques.
• Understanding of food safety standards and best practices.

Required skills

• Food safety standards
• Culinary Arts
• Pastry Arts
• Bakery and pastry experience