Sous Chef - Pastry

The Ned

Responsibilities:

• Assist in the day-to-day management of the pastry kitchen
• Supervise, train, and mentor junior pastry chefs and team members
• Oversee production of desserts, breads, cakes, and petit fours for various outlets and functions
• Ensure consistency in taste, texture, and appearance of all pastry items
• Contribute to seasonal menu development and bespoke dessert offerings
• Maintain hygiene and safety standards in compliance with HACCP and hotel policies
• Monitor inventory, minimize waste, and control food costs within budget

Qualifications & Competencies:

• Minimum 3 5 years of pastry experience in a luxury hotel, resort, or fine dining environment
• Diploma or certification in pastry arts or culinary arts (preferred)
• Strong leadership and communication skills
• Proven eye for detail and a creative flair for modern and classic desserts
• Ability to work efficiently under pressure and manage multiple tasks
• Knowledge of French pastry techniques, chocolate work, and plated desserts