Pastry Sous Chef

Description

We are seeking a Pastry Sous Chef to lead hotel pastry operations in Havelock. This role involves overseeing daily production for à la carte dining, buffets, banquets, and special events, while ensuring creativity, consistency, and top-quality presentation across all pastry and dessert offerings. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Lead daily pastry production for buffets, banquets, à la carte, and in-room dining * Support new dessert concepts, tasting menus, and themed seasonal promotions * Coordinate high-volume production for weddings, conferences, and special events * Oversee inventory control, portioning, and waste reduction practices * Ensure strict compliance with HACCP, hygiene, and food safety standards * Collaborate with chefs, service staff, and purchasing teams on menu and ingredient planning * Guide, train, and support pastry team members in execution and presentation

Qualifications and Requirements

* Minimum 3 years of professional pastry experience, preferably in hotels or large-scale events * Strong skills in pastry production, recipe development, and presentation techniques * Knowledge of costing, inventory, and kitchen operations * Leadership ability to guide and train a pastry team effectively * Creative flair combined with a commitment to quality and consistency

Working Condition

Working hours

5-day work week, 44 hours per week, including weekends and public holidays