Sous Chef - Pastry (Thai National)

Scope and General Purpose of Job

Main Duties

• Assist the Executive Pastry Chef in supervising daily pastry and bakery operations to ensure exceptional taste, presentation, and product consistency.

• Monitor pastry and bakery standards across all outlets and banquet operations to ensure alignment with hotel quality expectations.

• Oversee daily mise en place and ensure all sections are prepared with fresh, highquality ingredients based on business needs.

• Ensure proper ingredient handling, freshness checks, stock rotation (FIFO), and accurate inventory management to minimize wastage.

• Conduct regular product tasting and enforce strict quality control across all pastry and bakery items.

• Lead the creation and development of pastries, breads, cakes, tarts, viennoiseries, and plated desserts, while contributing to menu planning for restaurants, buffets, banquets, and seasonal promotions.

• Ensure full compliance with hygiene, sanitation, and foodsafety standards (ISO22000) and support foodsafety audits and corrective actions.

• Provide handson leadership, coaching, and training to pastry associates to enhance skills, creativity, and performance.

• Collaborate with F&B, Banquet, Stewarding, and other culinary teams to ensure smooth coordinated service and operational flow.

• Maintain pastry kitchen equipment in optimal condition and report maintenance needs promptly.

• Assist in scheduling and workforce planning to support operational and productivity goals.

• Support costcontrol efforts through efficient production planning, accurate recipe usage, and proper portion management.

• This role is open to Thai nationals due to local employment regulations.

• Diploma or Bachelor's Degree in Pastry, Baking, or Culinary Arts.
• Minimum 3 - 5 years of professional pastry experience in hotels or premium pastry operations supervisory experience preferred.
• Good command of English.
• Strong technical skills in pastry and baking: chocolate work, sugar work, lamination, mousse, creams, glazing, and modern dessert techniques.

• Knowledge of foodsafety and hygiene standards ISO22000 experience is an advantage.

• Strong leadership, communication, and teambuilding skills.
• Creative mindset with the ability to design elegant, modern desserts for various outlets.
• Detailoriented with excellent timemanagement and problemsolving abilities.
• Ability to work efficiently under pressure in a highvolume environment.