As the Pastry Sous Chef , you will play a pivotal role in leading the hotel's pastry kitchen operations. Working closely with the Executive Sous Chef, you will oversee the creation and execution of all pastry items for ala-carte menu, buffets, banquets, high tea, in-room dining and special events. Your leadership ensures that all pastries and desserts meet the highest standards of quality, consistency and presentation.

Job Responsibilities

Daily Kitchen Operations

• Lead the day-to-day production of all pastry items for buffet service, ala-carte dining, banquets, in-room dining and VIP amentities.
• Ensure readiness and timeliness of all pastry components ahead of service periods.
• Support service during peak hours and manage last-minute special requests efficiently.

Menu Innovation & Development

• Assist in designing newe dessert concepts, tasting menus and themed displays for seasons, promotions and festivals.
• Maintain a recipe database and ensuring portioning and plating standards are followed.
• Incorporate moderate techniques (eg, sous-vide pastry components, molecular garnishes) as appropriate.

Banquet & Event Support

• Coordinate with Banquet Chefs and event planners to deliver customised dessert menus for weddings, conference and themed events.
• Manage high volume production for large-scale functions while maintaining quality.
• Prepare dessert displays, centrepieces and showpieces as per event briefs.

Inventory, Costing & Control

• Monitor ingredient levels, expiry dates and product quality during receiving and storage,
• Implement FIFO and proper stroage practices in fridges and dry goods areas,
• Support cost control targets through precise portioning, re-using trim creativity and minimizing waste.

Hygiene, Safety and Maintenance

• Maintain the cleanliness and organisation of all pastry production areas.
• Ensure all food is stored and handled in compliance wiht food safety standards and HACCP protocols.
• Report and follow up on any equipment malfunction or maintenance needs.

Collaboration & Communication

• Liase with other kitchen serctions to coordinate overall food production and service timing.
• Work with purchasing team to source new pastry ingredients and supplies.
• Communicate with service staff regarding allergen information and dessert presentation notes.

Administrative Support

• Maintain accurate documentation for production logs, wastage reports and hygiene checklists.
• Participate in monthly kitchen meetings and briefings with culinary leadership.

Responsible Business & Sustainability

• Promote responsible sourcing by selecting local, fair-trade and eco-labelled products where available.
• Reduce single-use plastics and packaging in the pastry kitchen.
• Participate in hotel sustainability audits, campaigs and zero-waste initiatives.
• Support hotel CSR programs, such as skills training for underprivileged community or pastry workshops for outreach.