Sous Chef- Pastry

To assist the Chef de Cuisine in managing his / her assigned pastry kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the pastry Kitchen operation and administration.

Minimum 2 years work experience as Sous Chef Pastry or 4 years as Chef de Partie Pastry in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.