Pastry Sous Chef

SUMMARY:
Large Hotel based in Sandton is looking for a service-oriented and reliable Pastry Sous Chef to lead and elevate their pastry offering across all F&B outlets, including restaurant service, conferences & banqueting, special events, and in-room amenities.
 
The ideal candidate will be detail-driven, innovative, and operationally strong, with the ability to maintain exceptional quality standards in a fast-paced hotel environment.

POSITION INFO:
Duties: Culinary & Production: Oversee daily pastry production for: Breakfast service Restaurant à la carte and buffet service Conference & banqueting functions Special events and themed dinners VIP amenities and special requests Develop innovative dessert menus aligned with current trends and hotel standards. Ensure consistent quality, presentation, and taste across all pastry items. Implement seasonal menu changes and creative concepts. Maintain strict portion and waste control to support food cost targets. Leadership & Team Management: Supervise and train pastry chefs and commis chefs. Assist the Executive Chef in performance management and development of team members. Foster a positive, disciplined and motivated kitchen environment. Ensure clear communication between hot kitchen, pastry, service and banqueting teams. Financial & Administrative: Assist with monthly stock takes and inventory control. Monitor and manage food cost percentages within budget. Ensure proper ordering, receiving and storage of all pastry ingredients. Minimize waste through effective planning and production control. Health, Safety & Compliance: Ensure full compliance with HACCP and food safety standards. Maintain high standards of hygiene and cleanliness within the pastry section. Ensure equipment is used safely and maintained properly. Adhere to company policies and kitchen operating procedures. Requirements: Formal culinary qualification (Pastry specialization advantageous). Minimum 3-5 years' experience in a similar role within a 4- or 5-star hotel environment Strong knowledge of: Artisan breads Viennoiserie Modern plated desserts Buffet and banqueting pastry production Chocolate work and sugar craft (advantageous) Solid understanding of food costing and stock control. Strong leadership and communication skills. Ability to work flexible hours, including weekends and public holidays. Ability to lead a team with confidence Creativity and innovation Attention to detail Time management and organization Ability to perform under pressure Strong work ethic and professionalism Team player with leadership capability