JOB OVERVIEW
• As a Pastry Sous Chef, you will play a key role in delivering exceptional guest experiences through the creation of high- quality desserts, baked goods, and confections. Working under Pastry Chef, you will help manage day- to- day pastry kitchen operations, oversee production across multiple outlets (restaurants, banquets, in- room dining, and amenities), and ensure standards are met or exceeded across the resort’s culinary offerings.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• We are specifically seeking a candidate with advanced skills and artistry in: wedding cake design and custom celebration cakes, chocolate carving and showpieces, and bread and pastry bakery production
• You will lead a team of kitchen staff, provide guidance, training, and support to junior chefs, and ensure timely food delivery while maintaining a clean and safe working environment. Your creativity, leadership, and attention to detail will play an integral role in the guest experience
Main Task List
• Assist the Pastry Chef in managing day- to- day pastry operations across all resort outlets, ensuring consistent product quality and creative presentation.
• Ensure dessert offerings are visually stunning, delicious, and reflective of the resort’s brand standards.
• Lead the creation of artisanal chocolates, showpieces, and edible sculptures for special occasions and culinary displays.
• Be responsible for all walk- in refrigerators and freezers in the Main Kitchen.
• Troubleshoot and resolve kitchen issues promptly and professionally.
• Support efficient inventory management and cost control without compromising quality.
• Maintain cleanliness and hygiene in accordance with resort and government food safety standards.
• Design and produce desserts that enhance the guest experience, incorporating local ingredients, seasonal elements, and resort themes.
• Design and produce bespoke wedding cakes and themed cakes for private events, aligning with client specifications and event concepts.
• Emphasize teamwork to enhance both your section and the overall kitchen operations.
• Collaborate with F&B, Events, and Guest Services teams to align pastry offerings with guest needs, dietary preferences, and special occasions.
