The Pastry Sous Chef is responsible for supporting the overall operation of the pastry kitchen, ensuring the consistent production of high-quality pastries, desserts, breads, and confectionery items in line with NoMad’s culinary standards.

This role plays a key part in menu execution, team supervision, and maintaining excellence in pastry presentation and quality across all hotel outlets including restaurants, banquets, in‑room dining, and special events. The Pastry Sous Chef also contributes to creative development and ensures efficient production aligned with operational demand.

• Support the daily operation of the pastry kitchen to ensure smooth, efficient, and consistent service.
• Oversee preparation, baking, and presentation of all pastry, dessert, bread, and confectionery items.
• Ensure all products are executed according to established recipes, standards, and presentation guideli...