Pastry Sous Chef (Cake Specialist)

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.

Minimum 3–5 years of experience in a similar Pastry Sous Chef role within a 5-star luxury hotel, high-end bakery, or pastry establishment.

Strong specialization in cake making, decoration, and bespoke cake design.

Excellent knowledge of pastry techniques, ingredients, and production methods.

Creative flair with exceptional attention to detail and presentation.

Experience with fondant, chocolate decoration, sugar work, piping, and other cake decorating techniques.

Proven leadership and team management skills.

Ability to work efficiently under pressure and meet deadlines.

Culinary/Pastry qualification from a recognized institution is preferred.