The Pastry Sous Chef supports the Head Pastry Chef in managing the pastry kitchen operations, ensuring high-quality production of pastries, desserts, and baked goods while maintaining consistency, hygiene, and efficiency
Job Summary
The Pastry Sous Chef supports the Head Pastry Chef in managing the pastry kitchen operations, ensuring high-quality production of pastries, desserts, and baked goods while maintaining consistency, hygiene, and efficiency.
Provide hands-on support during peak service periods and conduct on-the-job training for junior chefs, commis, and interns on techniques, plating, portioning, and hygiene standards.
Employee benefit card offering discounted rates in Accor worldwide and learning programs through our Academies.
Matching Summary
The Pastry Sous Chef supports the Head Pastry Chef in managing the pastry kitchen operations, ensuring high-quality production of pastries, desserts, and baked goods while maintaining consistency, hygiene, and efficiency.
Skills & Requirements
Must-have
Pastry, bakery and dessert production
HACCP and food safety standards
Inventory management and stock control
Team leadership and training capability
Guest-focused and service-oriented mindset
Nice-to-have
Modern techniques and presentation
Creativity and innovation in pastry
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Key Requirements
Minimum of 5 years’ experience
Degree in Pastry Arts, Culinary Arts
Proven leadership and people management skills
Sound knowledge of food safety, hygiene and cost control
Excellent communication, planning and organizational skills