Pastry Sous Chef

Minimum 3 years of experience in pastry, with at least 1 year in a supervisory or leadership role

• Formal culinary/pastry training preferred (e.g., diploma/certification from a recognized institute)
• Strong knowledge of classic and modern pastry techniques
• Ability to work under pressure in a fast-paced environment
• Excellent communication and leadership skills
• Strong attention to detail and creativity

s the right hand to the Head Pastry Chef, the Sous Chef – Pastry plays a key role in both execution and innovation within the pastry kitchen.

Operational & Production Responsibilities:

• Prepare a wide variety of pastries, breads, desserts, chocolates, and confections using both traditional and modern techniques.
• Ensure mise en place (MEP) is efficiently organized for all pastry service requirements.
• Maintain consistent quality and presentation of all pastry items.
• Oversee day-to-day pastry production and coordinate with other kitchen departments when necessary (e.g., banquet, a la carte, in-room dining).
• Assist in managing production timelines to meet service demands without compromising quality.

Supervisory & Leadership:

• Supervise junior pastry chefs, commis, and apprentices, ensuring proper technique, hygiene, and productivity.
• Provide on-the-job training to team members and assist in performance evaluations.
• Communicate clearly with the culinary team and service staff regarding menu items, changes, or special requests.

Creative & Developmental Work:

• Collaborate with the Head Pastry Chef in developing new menu concepts, seasonal specials, and themed dessert presentations.
• Stay current with global pastry trends and techniques, integrating new ideas into menu planning.
• Participate in tastings, presentations, and internal competitions to maintain high creativity standards.

Administrative & Hygiene Responsibilities:

• Assist in inventory management: ordering, receiving, stock rotation, and minimizing food waste.
• Ensure all kitchen and storage areas meet food safety and hygiene standards (HACCP compliant).
• Maintain proper documentation for cleaning schedules, temperature logs, and quality checks.
• Help manage cost control, portioning, and recipe standardization to meet budget targets.
• Staff discounts at all sister restaurants (Kyomo, minamo, Itsumo, Kingyu & Asumo)
• Daily Staff Meal Allowances