Person, Food, Meal, Restaurant, Shelf, Sweets, Birthday Cake, Cafeteria, Shop, Icing




Pastry Sous Chef 饼房副厨师长

Shanghai, China, Shanghai, China

Pastry Sous Chef 饼房副厨师长

  • Shanghai, China
  • Kitchen Division
  • Full time
  • Closing at: Oct 18 2022 at 23:55 HKT

Scope of Position

  • The Pastry Sous Chef is responsible for the production and quality control of all pastries, cakes, breads and desserts served throughout the hotel.
  • Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
  • To manage the pastry kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel always meeting agreed standards.
  • He is responsible for the profit and cost of the pastry kitchen, including monitoring the daily requisitioning of all food goods
  • He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
  • Train and develop all pastry kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentation
  • Ensure that pastry department trainers plan and implement continuous effective training for culinary employees.
  • Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
  • Abide by all rules, regulations, policies and procedures of the hotel.
  • Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner


  • Globally-recognized culinary qualification.
  • Degree holder in Hotel and Catering Management an advantage
  • 8 years experience in relevant position
  • 4 years of supervisory experience
  • Able to physical work
  • Knowledge of all culinary areas
  • Ability to train, develop and lead a team of employees of varied skill levels while consistently improving guest and employee satisfaction and maximizing revenues.
  • HACCP/Food safety knowledge or implementation experience
  • Ability to take new challenges, perform related duties and special projects as assigned
  • Fluently English skills
  • Experience in the same capacity for at least 4 years, 2 of which are international experience
  • Able to work flexible schedules
  • Positive creative
  • Self-motivated and team player
  • Ability in fast pace environment
  • Excellent communication skills
  • Able to cope with pressure
  • Outgoing and friendly
  • Disciplined
  • Mature
  • Friendly
  • Excellent organizer
  • Dedicated
  • Good team leader
  • Open-Minded
  • Analytical

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