Jr. Sous Chef - Pastry

You'll be the mastermind behind our mouth-watering pastries and treats. As an Assistant Pastry Chef, you’re not just creating show-stopping desserts – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

• High school graduate

• 2-3 years as a Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards

• Technical education in hospitality or culinary school preferred

• Knowledgeable in HACCP

• International work experience

• Work experience in a similar capacity with international chain hotels

• Assist pastry operations: Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability

• Enhance menu offerings: Partner with the Master Pastry Chef and Food and Beverage Director to develop new pastry offerings and seasonal menus based on current food trends and regional tastes

• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to enhance the pastry experience.

• Monitor financial performance: Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals

• Ensure operational efficiency: Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.

• Inspire and develop the team: Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment

• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member well-being