Sous Chef Pastry

About the role

The Sous Chef Pastry is responsible for delivering high‑quality, technically excellent pastry products while ensuring guest satisfaction and compliance with public health standards. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef, this role leads the pastry team in a fast‑paced hospitality environment.

Key responsibilities

• Supervise all pastry and bakery operations, maintaining product quality, consistency, presentation and productivity.
• Manage preparation and production of pastries, desserts, bakery items and specialty products for all meals, crew dining and special events.
• Assist the Pastry Chef with menu planning, recipe development, and maintenance of recipe manuals.
• Coordinate guest special requests, dietary requirements, allergies and ingredient restrictions.
• Organise daily pastry operations, including staff scheduling, station assignments and menu briefings.
• Monitor food preparation to ensure strict adherence to recipes, quantities, taste standards and presentation.
• Conduct quality control through inspections, tastings and mise en place monitoring.
• Prepare pastry displays, buffet showpieces, themed presentations and support cooking demonstrations.
• Collaborate with Restaurant Managers, Maîtres d’ and other departments for seamless service delivery.
• Manage requisitions, inventory control, food forecasting, equipment inventories and cost control while minimising waste.
• Ensure proper food storage, handling, temperature monitoring and record keeping in line with public health standards.
• Lead sanitation, food safety, pest management and compliance programs for internal and external inspections.
• Maintain pastry facilities and equipment through proper use and preventative maintenance.
• Train, mentor, supervise and evaluate pastry team members, maintaining accurate training records.

Required profile

• Proven experience in a supervisory pastry or bakery role within a hotel, restaurant or cruise‑ship environment.
• Strong knowledge of public health regulations, food safety and sanitation standards.
• Ability to manage a team, schedule staff and conduct performance evaluations.
• Excellent organizational skills and attention to detail.
• Flexibility to work varied shifts, including weekends and holidays.

Required skills

• Food safety and public health compliance
• Inventory management and food forecasting
• Cost control and waste minimisation
• Recipe development and menu planning