Pastry Sous Chef (Cake Specialist)

Responsibilities

• Assist in overseeing the daily operations of the Pastry Kitchen, with a primary focus on cake production and decoration
• Create and produce a wide range of cakes, celebration cakes, specialty cakes, and bespoke designs
• Ensure exceptional standards of taste, texture, presentation, and consistency
• Develop creative cake concepts and designs in line with guest requests, hotel events, and special occasions
• Supervise, train, and motivate pastry team members to ensure efficient production and high-quality output
• Prepare and execute cake decorations using various techniques, including piping, fondant, chocolate, and sugar work
• Ensure all products are prepared according to approved recipes, specifications, and presentation standards
• Monitor stock levels, food quality, wastage, and portion control
• Maintain high standards of hygiene, food safety, and HACCP compliance
• Collaborate with the Executive Pastry Chef on new concepts and seasonal offerings

Requirements

• Minimum 3–5 years of experience in a similar Pastry Sous Chef role within a 5-star luxury hotel or high-end bakery
• Strong specialization in cake making, decoration, and bespoke cake design
• Excellent knowledge of pastry techniques, ingredients, and production methods
• Creative flair with exceptional attention to detail
• Experience with fondant, chocolate decoration, sugar work, and piping
• Proven leadership and team management skills
• Ability to work efficiently under pressure and meet deadlines
• Culinary/Pastry qualification from a recognized institution is preferred