Pastry Junior Sous Chef Hilton Hotels

As a Pastry Junior Sous Chef, you will support the Pastry Sous Chef and Executive Pastry Chef in overseeing the pastry kitchen. You will contribute to the development of dessert and bakery menus while supervising daily operations to ensure the highest standards of quality and presentation. Specifically, your responsibilities will include:

• Contributing to the creation of pastry and dessert menus, including cakes, breads, plated desserts, afternoon tea items, and special event pastries

• Managing and training the pastry brigade to ensure a well-organised, efficient, and motivated team

• Ensuring consistency, quality, and presentation of all pastry and bakery items at all times

• Managing guest relations when necessary and addressing feedback related to pastry or dessert offerings

• Ensuring resources meet business needs, including effective scheduling and organisation of pastry team rotas

• Supporting brand and menu standards through coaching, mentorship, and assessments within the pastry team

• Managing pastry food cost controls, including portion control, waste management, and efficient use of ingredients to support F&B revenue

• Staying knowledgeable of activities in other departments and understanding their operational impact on the pastry section

• Ensuring full compliance with food hygiene, sanitation, and Health & Safety standards within the pastry kitchen