Key Responsibilities:

Supervise daily Bakery & Pastry production and ensure timely delivery to all outlets and banquets.
Maintain consistent quality, taste, presentation and portion standards.
Lead, train and motivate the Bakery & Pastry team.
Ensure strict compliance with food safety, hygiene and HACCP standards.
Control food cost, inventory, production and wastage.
Ensure proper storage, labelling and FIFO/FEFO practices.
Assist in menu planning, new product development and seasonal promotions.
Monitor equipment, cleanliness and maintenance of the pastry kitchen.
Ensure adherence to standardized recipes and hotel quality standards.
Handle special guest requests, VIP amenities and banquet requirements.

Sous Chef - Pastry/Bakery