Job Description
JOB DESCRIPTION: SOUS CHEF – PASTRY PRIMARY RESPONSIBILITIES Quality &
Excellence: Prepares and ensures a consistently excellent quality and standard
of all pastry, dessert, and bakery products. Tests finished products and checks
for original appearance, texture, and freshness. Ingredient Integrity: Ensures
all pastry ingredients (flours, chocolates, dairy, etc.) are of top quality.
Trains staff in technical pastry skills—such as tempering chocolate or dough
lamination—to ensure the best preparation. Strategic Planning: Helps
the Executive Sous Chef/Executive Pastry Chef with dessert menu planning,
inventory management, and specialized pastry supplies.
Hygiene & Safety: Assists in ensuring the pastry kitchen’s safety
and hygiene standards are adhered to at all times, strictly following sanitation
rules. Supervision & Consistency: Supervises and monitors the quality
of all sweets prepared. Constantly checks for taste, temperature, and visual
aesthetics. Ensures all desserts meet established portion sizes and brand
standards. Service Coordination: Relays pastry orders (plated desserts,
afternoon tea, etc.) to the pastry team and ensures the team works together
to get all orders out promptly and accurately.
Communication: Maintains ongoing verbal and written communication regarding
dessert menu changes, seasonal ingredients, and specialized dietary requirements
(e.g., gluten-free or vegan desserts). Operational Readiness: Ensures all pastry
cooks have necessary specialized ingredients, equipment (molds, mixers, ovens),
and standardized recipes. Administrative Support: Takes on administrative tasks
as assigned, such as recording pastry inventory, managing par levels,
and following up on orders with specialized pastry purveyors. Cost &
Waste Control: Controls food costs by following proper storage procedures (e.g.,
humidity control), standardized recipes, and minimizing waste through efficient
production planning. Cleanliness: Assists the Food Service Coordinator
in maintaining high standards of cleanliness and organization specifically
within the pastry and bakery sections.
Staff Development: Aids in identifying and analyzing ongoing training needs
for pastry staff, focusing on technical skill elevation. Emergency &
Safety: Remains familiar with the emergency procedures of the hotel. Human
Resources: Conducts interviewing, hiring, performance appraisals, and coaching
for the pastry team in coordination with the Executive Sous Chef to ensure
productivity. Leadership: Conducts daily pastry briefings and de-briefings;
proposes effective duty rosters to ensure sufficient manpower based on occupancy
and banquet volume. Sustainability: Conserves energy and water; manages
and reduces food waste through thorough analysis of pastry production cycles.
Flexibility: Performs other tasks as assigned by the Executive Sous Chef
or Executive Pastry Chef. REPORT LINE & COMMUNICATION Reports
to: Executive Sous Chef / Executive Pastry Chef. Supervision: Directly
supervises the pastry kitchen staff, including Pastry Commis, Demi Chefs,
and Bakers. Coordination: Coordinates with other department managers
(F&B, Banquets) for all hotel activities and events. OTHERS Continuous
learning through own Individual Development Plan (IDP).
Any other duties as may be assigned by the superior. ACCOUNTABILITIES Represents
Dusit’s brand and its values at all times. Establishes relationships first
and delivers an exceptional guest experience while promoting Thai graciousness.
COMPANY’S CULTURE Communicates and fully embraces the Company’s culture (Vision,
Mission, and Values). Leads by example and cascades the “Proud to belong and
to contribute” ethos to all subordinates.
CONFIDENTIALITY Ensures confidentiality and secure storage of all recipes,
intellectual property, and databases. Adheres to company Internet and E-mail
policies. JOB REQUIREMENTS Experience: At least 2 years of Sous Chef experience
in a Pastry/Bakery capacity within a 5-star hotel. Technical Knowledge: Strong
working knowledge of international pastry techniques (French Patisserie,
Artisanal Bread, Chocolate work, and Thai desserts). Safety: Strong
understanding of HACCP protocols.
Financial Acumen: Proven track record of cost control regarding specialized
pastry ingredients, equipment maintenance, and labor. Attributes: Demonstrates
a real passion for creative pastry arts, leadership, and a determination
to succeed in a high-pressure environment.
