Sous Chef (Pastry)

Role overview

Kitchen operations and standards

• Guide chefs on cooking techniques and observe preparation, portioning, and garnishing to ensure standards are met.
• Ensure food is prepared to the correct specifications and recipes on time.
• Maintain proper storage of perishables and appropriate use of kitchen materials.
• Enforce kitchen health, safety, environmental, and hygiene requirements; report safety concerns and incidents.
• Ensure safe use of knives and color-coded chopping boards, clean work areas, and conduct temperature checks.
• Take charge of the kitchen in the absence of the Executive Sous Chef or Executive Chef.

Team and guest support

• Support company objectives, action plans, and key performance indicators.
• Communicate helpfully with guests and colleagues and represent the company professionally.
• Follow emergency procedures and participate in evacuation when necessary.

Essential qualifications

• College diploma.
• 1–2 years in the same role, or 3 years as a Chef de Partie in a five-star hotel or similar setting.
• Good written and verbal English skills.
• Proficiency in Microsoft Word, Excel, and PowerPoint.
• Attention to detail, interpersonal, leadership, and problem-solving skills.
• Ability to build good working relationships with colleagues, management, and external clients.

Desirable skills

• Multiple language skills are desirable.
• Survey creation skills are desirable.