Sous Chef (Pastry)

Responsibilities

• Supervise daily kitchen operations and ensure consistent food quality and safety standards
• Coordinate kitchen staff, assign prep and production tasks, and monitor performance
• Assist in developing and updating menus every six months with creative and seasonal dishes
• Maintain food and labor cost targets by minimizing waste and managing inventory
• Train, mentor, and motivate junior chefs to support their professional development

Requirements

• Minimum 5 years of culinary experience in a 5-star hotel or fine dining restaurant
• Culinary degree or equivalent vocational training certificate
• Strong leadership, time management, and problem-solving skills
• Ability to perform well under pressure in a fast-paced environment
• Excellent communication skills in English, both verbal and written