Pastry Sous Chef

Key Responsibilities

• Culinary Creation: Design, prepare, and present high-quality pastries, desserts, bread, and baked goods.
• Team Leadership: Supervise, train, and mentor pastry team members, ensuring consistent standards and efficient workflow.
• Quality & Consistency: Maintain high standards of taste, texture, and presentation across all pastry items.
• Documentation & Records: Assist in maintaining HACCP records, temperature logs, and daily production sheets.

• Hygiene & Safety Compliance: Ensure adherence to food safety, sanitation, and workplace hygiene regulations.
• Collaboration: Work closely with the Pastry Chef and F&B team to support events, banquets, and special menus.

Απαραίτητα Προσόντα:

Qualifications & Experience

• Previous experience as a Pastry Sous Chef in luxury hotels, resorts, or fine dining establishments.
• Culinary or pastry diploma/certification.
• Strong knowledge of pastry techniques, baking methods, and dessert plating.
• Creative mindset and passion for innovation in the pastry kitchen.
• Ability to work under pressure in a fast-paced environment.

Παροχές:

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meal, Departmental training.