Pastry Sous Chef (Cake Specialist)

Key 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, sugar work, and other decorative elements.
• Ensure all products are prepared according to approved recipes, specifications, and presentation standards.
• Monitor stock levels, food quality, wastage, and portion control to support effective cost management.
• Maintain high standards of hygiene, food safety, and HACCP compliance.
• Collaborate with the Executive Pastry Chef and other culinary teams on new concepts, seasonal offerings, and special projects.