Pastry Sous Chef (Cake Specialist)

Key Responsibilities:

• Assist in overseeing the daily operations of the Pastry Kitchen, with a primary focus on cake production and decoration.

• Create and produce a wide range of cakes, celebration cakes, specialty cakes, and bespoke designs.

• Ensure exceptional standards of taste, texture, presentation, and consistency.

• Develop creative cake concepts and designs in line with guest requests, hotel events, and special occasions.

• Supervise, train, and motivate pastry team members to ensure efficient production and high-quality output.

• Prepare and execute cake decorations using various techniques, including piping, fondant, chocolate, sugar work, and other decorative elements.

• Ensure all products are prepared according to approved recipes, specifications, and presentation standards.

• Monitor stock levels, food quality, wastage, and portion control to support effective cost management.

• Maintain high standards of hygiene, food safety, and HACCP compliance.

• Collaborate with the Executive Pastry Chef and other culinary teams on new concepts, seasonal offerings, and special projects.

Candidate Requirements:

• Minimum 3–5 years of experience in a similar Pastry Sous Chef role within a 5-star luxury hotel, high-end bakery, or pastry establishment.

• Strong specialization in cake making, decoration, and bespoke cake design.

• Excellent knowledge of pastry techniques, ingredients, and production methods.

• Creative flair with exceptional attention to detail and presentation.

• Experience with fondant, chocolate decoration, sugar work, piping, and other cake decorating techniques.

• Proven leadership and team management skills.

• Ability to work efficiently under pressure and meet deadlines.

• Culinary/Pastry qualification from a recognized institution is preferred.