Sous Chef – Pastry 95 views

Job Description

JOB SUMMARY

The Sous Chef – Pastry supports the Executive Chef and/or Pastry Chef in the management of the pastry kitchen operations. The role is responsible for assisting in the supervision of pastry production, ensuring high standards of quality, presentation, hygiene, and consistency in all pastry, bakery, and dessert items.

The Sous Chef – Pastry ensures smooth day-to-day operations of the pastry section, supports the training and development of pastry team members, and maintains compliance with food safety and hotel standards.

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. Management may assign additional duties as required.

• Assist the Executive Chef and/or Pastry Chef in the daily operation and supervision of the pastry kitchen.
• Supervise and coordinate the preparation of pastries, desserts, breads, and baked goods according to established recipes and hotel standards.
• Ensure that all pastry products are prepared with consistency, quality, and proper presentation.
• Organize daily production schedules and assist in allocating tasks to pastry team members.
• Monitor food preparation to ensure efficient use of ingredients and minimize wastage.
• Assist in the development and updating of dessert and pastry menu items in coordination with the Executive Chef and Pastry Chef.
• Monitor stock levels and assist in preparing requisitions and orders for pastry ingredients and supplies.
• Ensure proper storage, handling, and rotation of all food products in accordance with HACCP and food safety standards.
• Maintain high standards of hygiene, cleanliness, and sanitation in the pastry kitchen at all times.
• Assist in training, guiding, and developing junior pastry team members and apprentices.
• Supervise pastry kitchen operations in the absence of the Executive Chef or Pastry Chef when required.
• Work closely with other kitchen sections and service teams to ensure smooth service during breakfast, lunch, dinner, banquets, and special events.
• Perform any other duties assigned by the Executive Chef or hotel management.

Benefits

Attractive salary and benefits.

Job Requirements

We consider only candidates who adhere to the below requirements:

• Proven experience as a Sous Chef (typically 2-3 years)
• Relevant qualifications
• Knowledge in baking techniques and pastry preparation
• Strong understanding of food hygiene and safety
• Ability to communicate in English and French.

Working Hours: Shift

How to Apply?

Interested candidates should Sign-up or login to apply now or please forward CV to recruitment@lescaleresort.com

Closing Date: Friday 20th March 2026

Note:

In order to increase your chances of a successful selection, kindly ensure that your application is complete and that all relevant information such as your qualifications have been provided with your application.   Otherwise, the Employer reserves the right not to consider your application for selection.