Job Title: Pastry Sous Chef

Job Overview

Our client is seeking a talented and creative Pastry Sous Chef to support the pastry leadership team at a luxury resort in the Caribbean. The successful candidate will assist in overseeing daily pastry and bakery operations, ensuring exceptional quality, consistency, and presentation while supporting menu development and leading the pastry team in delivering memorable dining experiences.

Key Responsibilities

Support the Pastry Chef in managing daily pastry and bakery production across the resort's dining outlets and events.
Ensure consistent quality, presentation, taste, and portion control in line with luxury hospitality standards.
Assist in developing innovative desserts, pastries, baked goods, and seasonal offerings.
Supervise, train, and mentor junior pastry team members to maintain a high-performing brigade.
Monitor production schedules and ensure adequate preparation based on occupancy, forecasts, and operational requirements.
Support food costing, inventory management, waste control, and efficient use of ingredients.
Ensure strict compliance with food safety, hygiene, HACCP, and health and safety standards.
Maintain high standards of cleanliness, organization, and equipment care within the pastry kitchen.
Take responsibility for pastry operations in the absence of the Pastry Chef when required.

Qualifications and Requirements

Culinary or Pastry Degree/Diploma from a recognized culinary institution.
Proven progressive experience in pastry and bakery operations, including leadership responsibilities in a luxury hospitality environment.
Strong technical knowledge of classical and contemporary pastry, desserts, bakery products, and plated presentations.
Experience creating a diverse range of pastries and desserts while maintaining consistency and high-quality standards.
Proven ability to lead, train, mentor, and motivate a diverse pastry team.
Good understanding of menu development, recipe standardization, food costing, inventory, and waste management.
Strong knowledge of HACCP, food safety, hygiene, and sanitation standards.
Creative mindset with strong attention to detail and presentation.
Strong organizational, communication, and time-management skills with fluency in English.