This job posting has expired
Expired on April 4, 2026
Job Description
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to pastry cook positions to ensure a consistently high level of productivity.
Responsibilities
- Supervise colleagues to ensure high level of production
- Ensure all pastry items are prepared according to recipes and standards
- Monitor EHC and Serve Safe standards
- Maintain proper rotation of product to minimize wastage
- Conduct daily shift briefings
- Provide training for new Pastry Colleagues
Qualifications
- Diploma from a reputable Hospitality Management / Culinary school preferred
- Minimum 5 years of experience in managing food production & culinary operations in a hotel
- Excellent reading, writing and oral proficiency in English language