Position Summary
We are hiring an experienced Executive Sous Chef – Pastry & Bakery to lead daily pastry and bakery operations within a hotel environment. This role supports the Executive Pastry Chef/Executive Chef and is responsible for consistent execution across multiple outlets such as all-day dining, banquet production, executive lounge, afternoon tea, and in-room dining (as applicable). The ideal candidate is hands-on, highly organized, and experienced with hotel service standards, production planning, and large-volume execution.
Key Responsibilities
- Lead daily pastry and bakery production for hotel outlets and events, ensuring quality, consistency, and timing
- Oversee production of breads, viennoiserie, breakfast pastries, cakes, entremets, plated desserts, petit fours, and event displays (based on the operation)
- Manage banquet and event pastry: forecasting, production schedules, buffets, amenities, and high-volume plating
- Maintain recipe standards: documentation, yields, plating guides, shelf-life, and proper storage/holding
- Collaborate with Culinary leadership on seasonal menus, VIP amenities, special events, and tastings
- Supervise, train, and develop the pastry/bakery team; assign daily tasks and ensure station readiness
- Drive food cost control through accurate ordering, portioning, inventory management, and waste reduction
- Ensure strict compliance with HACCP/food safety, sanitation standards, and allergen controls (labeling and cross-contact prevention)
- Maintain organized production areas and ensure equipment readiness; coordinate maintenance needs
- Uphold hotel brand standards and ensure consistent guest experience across all service periods
Required Qualifications
- Hotel experience is required (minimum [2–3]+ years in a hotel pastry/bakery operation)
- 5+ years progressive pastry/bakery experience with leadership responsibilities
- Strong knowledge of baking fundamentals (fermentation, proofing, lamination) and pastry techniques
- Proven ability to manage multi-outlet production and banquet/event execution
- Strong organizational skills: prep forecasting, production sheets, and par-level management
- Ability to work flexible hours including early mornings, nights, weekends, and holidays
