Pastry Sous Chef – Luxury Hotel

About the role

The Pastry Sous Chef will support the Head Pastry Chef in delivering high‑quality pastries, desserts and baked goods for a luxury hotel and its special events, ensuring consistency, hygiene and efficiency across all service periods.

Key responsibilities

• Supervise preparation of breads, viennoiserie, desserts, petits fours, cakes and specialty items, aligning production with forecasted covers and occupancy.
• Inspect finished products for taste, texture, appearance and portion size before service.
• Assist in designing dessert menus, buffet displays, afternoon tea offerings and special event menus.
• Allocate daily tasks, manage staff schedules and provide hands‑on support during peak periods.
• Conduct on‑the‑job training for junior chefs, commis and interns on techniques, plating, portioning and hygiene standards.
• Enforce HACCP and food‑safety standards, including proper labeling, storage and temperature control.
• Monitor inventory, support stock ordering and minimize waste while helping meet food‑cost targets.
• Maintain equipment cleanliness, report maintenance needs and collaborate with other kitchen sections for timely delivery.

Required profile

• Degree in Pastry Arts, Culinary Arts or related field.
• Minimum 5 years’ experience in a luxury hotel or high‑end hospitality environment.
• Proven leadership and people‑management abilities.
• Strong knowledge of modern pastry, bakery and dessert production techniques.
• Excellent communication, planning and organisational skills.

Required skills

• HACCP implementation and food‑safety compliance.
• Food safety and hygiene standards.

What we offer

• Employee benefit card with discounted rates at Accor worldwide.
• Learning programs through Accor Academies.
• Opportunities for career development across properties globally.
• Participation in corporate social responsibility initiatives, including wildlife conservation projects.