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.

Requirements

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.