The Sous Chef is responsible for managing daily kitchen operations in the Pastry and Bakery section, ensuring the highest standards of hygiene and HACCP compliance. This role oversees production, provides training to team members, maintains inventory, and supports the Main Hotel Kitchen during banquet functions as directed by the Executive Pastry Chef.

• Plan and implement promotional activities in coordination with the Executive Chef, subject to review and approval
• Lead the production of all cakes, including special cake orders, in a fast-paced environment
• Oversee timely and accurate delivery of cakes according to guest requirements
• Develop and implement pastry and bakery menus
• Maintain established quality and operational standards always
• Ensure completeness and timely submission of outlet reports, schedules, standard recipes, menus, food presentation photographs, and correspondence to the Executive Pastry Chef and Executi...