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.
• Diploma or certification
in Pastry Arts, Culinary Arts, or related field
preferred.
• Minimum 4–6 years of pastry
experience in luxury hotels, restaurants, or high-end hospitality
environments.
• Experience as Chef de Partie
or Junior Sous Chef in pastry preferred.
Strong knowledge of pastry techniques, baking, chocolate work, and dessert
presentation.
• Good supervisory, organisational,
and time management skills.
• Strong
communication and interpersonal abilities.
Knowledge of HACCP and food safety standards.
Ability to work flexible shifts, including weekends and public
holidays.
• Passion for pastry arts
and delivering exceptional guest experiences.
• Diploma or certification
in Pastry Arts, Culinary Arts, or related field
preferred.
• Minimum 4–6 years of pastry
experience in luxury hotels, restaurants, or high-end hospitality
environments.
• Experience as Chef de Partie
or Junior Sous Chef in pastry preferred.
Strong knowledge of pastry techniques, baking, chocolate work, and dessert
presentation.
• Good supervisory, organisational,
and time management skills.
• Strong
communication and interpersonal abilities.
Knowledge of HACCP and food safety standards.
Ability to work flexible shifts, including weekends and public
holidays.
• Passion for pastry arts
and delivering exceptional guest experiences.
• Diploma or certification
in Pastry Arts, Culinary Arts, or related field
preferred.
• Minimum 4–6 years of pastry
experience in luxury hotels, restaurants, or high-end hospitality
environments.
• Experience as Chef de Partie
or Junior Sous Chef in pastry preferred.
Strong knowledge of pastry techniques, baking, chocolate work, and dessert
presentation.
• Good supervisory, organisational,
and time management skills.
• Strong
communication and interpersonal abilities.
Knowledge of HACCP and food safety standards.
Ability to work flexible shifts, including weekends and public
holidays.
• Passion for pastry arts
and delivering exceptional guest experiences.
The main
responsibilities of the Pastry Sous Chef are summarised below; however, the list
is not exhaustive.
• 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
guidelines.
• Maintain consistency
in quality, taste, and visual presentation across all pastry
items.
• Ensure all mise-en-place
is completed efficiently and to operational requirements.
in-room dining, and special events.
•
Monitor operational forecasts, occupancy, and event schedules to support
production planning.
• Contribute creative
ideas for seasonal menus, dessert offerings, afternoon tea, and special
promotions.
• Support menu development
in collaboration with the Executive Chef and culinary
team.
• Ensure pastry offerings align
with NoMad’s luxury brand positioning and guest
expectations.
• Continuously
explore innovation in techniques, presentation, and flavour
profiles.
•
Supervise, guide, and support pastry team members during daily
operations.
• Assist in training, coaching,
and developing junior pastry staff to maintain high
standards.
• Foster a collaborative,
disciplined, and positive kitchen environment.
members.
• Ensure all team members adhere
to grooming, hygiene, and professionalism standards.
and accountability within the pastry section.
• Ensure all pastry
items meet NoMad’s quality, consistency, and presentation standards before
service.
• Respond to guest requests
and dietary requirements in a professional and timely
manner.
• Support resolution of guest
feedback related to pastry offerings.
•
Collaborate with service teams to ensure smooth timing and delivery of desserts
and pastry items.
• Support food cost
control initiatives and minimise wastage through proper production planning
and portioning.
• Assist in stock
control, inventory management, and ordering of pastry ingredients
and supplies.
• Ensure proper
storage, labelling, and rotation of all pastry products in compliance with HACCP
standards.
• Assist in conducting inventory
checks and maintaining accurate stock records.
• Ensure full
compliance with HACCP standards, food hygiene regulations, and safety
procedures.
• Maintain cleanliness
and organisation of all pastry kitchen areas
and equipment.
• Ensure proper
handling, maintenance, and cleaning of pastry tools
and machinery.
• Adhere to all hotel
health, safety, and fire regulations.
•
Report maintenance issues, hazards, or operational concerns
promptly.
• Work
closely with culinary, F&B, and operational teams to ensure seamless service
execution.
• Attend kitchen briefings,
meetings, and training sessions as required.
operational and guest satisfaction goals.
•
Assist other kitchen sections during peak periods when
required.
The Pastry Sous Chef
is expected to:
• Maintain a high
level of professionalism, discipline, and positive attitude at all
times.
• Demonstrate creativity, precision,
and strong attention to detail in all pastry production.
presentation expectations.
• Work
efficiently under pressure in a fast-paced environment.
operational needs.
• Maintain strong
leadership presence within the pastry team.
Foster teamwork, respect, and a culture of continuous
improvement.
