Senior Sous Chef & Pastry Lead

The Hongkong and Shanghai Hotels, Limited; Makati; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

The Peninsula Manila, located in Makati, seeks a top-caliber Sr. Sous Chef/Head Baker to lead bread and pastry operations. You will train staff, ensure quality, and uphold luxury hotel standards with strong knowledge of doughs and pastries.

Coordinate with the Head Pastry Chef, stay current with market trends, and ensure safety and sanitation compliance in line with hotel policy. This role is anchored in leadership and culinary excellence.

Qualifications

• At least 1 to 2 years experience as Sr. Sous Chef or Head Baker in a 5 star Hotel or reputable restaurant.
• Basic Culinary education
• Possess a good leadership ability with strong focus on training and upgrading of food quality and portion control
• Specializes in Bread and Pastry cooking methods
• Skillful in hygiene and sanitation standards

Responsibilities

• Assists in other food production areas as and when assigned
• Assists Head Pastry Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• Keeps the Head Pastry Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and department relations
• Attends the Peninsula Manila Food Safety Management System ISO 22000:2005 trainings as necessary to assure effectiveness of food safety process
• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy

Skills

Bread and Pastry

Leadership

Food Safety

Training

Education

Basic Culinary education

Job description

The Peninsula Manila, located in Makati, seeks a top-caliber Sr. Sous Chef/Head Baker to lead bread and pastry operations. You will train staff, ensure quality, and uphold luxury hotel standards with strong knowledge of doughs and pastries.

Coordinate with the Head Pastry Chef, stay current with market trends, and ensure safety and sanitation compliance in line with hotel policy. This role is anchored in leadership and culinary excellence.