Sous Chef, Pastry

Solaire Resort; Parañaque; On-site; PHP 700,000 - 950,000; Full time

Job summary

Solaire Resort in Metro Manila is seeking a Sous Chef – Pastry to lead daily pastry and bakery operations, ensure HACCP compliance, and uphold artisanal standards in a high-volume setting.

The role requires strong leadership, extensive pastry experience, and the ability to mentor staff, manage inventories, and collaborate with the Executive Pastry Chef on seasonal menus and promotions.

Qualifications

• Graduate of a Hospitality or Culinary programme, or completion of a recognised Culinary Apprenticeship.
• Minimum of 7 years’ experience in Pastry, with at least 4 years in a Sous Chef or higher role.
• Strong knowledge of sanitation and food safety requirements.
• Proficient in various cooking styles and recipe development.
• Good command of English, both written and spoken.
• Highly organised and able to work effectively in a high-pressure environment.
• Willing to work flexible schedules, including weekends and holidays.
• Ability to delegate tasks efficiently and fairly.
• Strong problem-solving and multitasking skills.
• Demonstrates strong leadership, training capability, and organisational skills.

Responsibilities

• Direct daily production workflows for all pastry and bakery items, ensuring quality benchmarks in a high-pressure environment.
• Spearhead creation of signature pastries, artisanal breads, and bespoke cake orders with precise execution and timely delivery.
• Partner with the Executive Chef and Executive Pastry Chef to plan promotional activities and seasonal menus.
• Oversee accurate, timely delivery of departmental reports, schedules, recipes, and visual libraries.
• Supervise team performance, conduct performance evaluations, and implement training initiatives.
• Authorize daily staff deployment and leave plans, ensuring sanitary conditions across all workspaces and machinery.

Skills

Leadership

Training capability

Organisational skills

Communication in English

Problem-solving

Multitasking

Education

Hospitality/Culinary programme

Culinary Apprenticeship

Job description

• State/Province National Capital Region (Manila)
• Country Philippines

Job Description

The Sous Chef – Pastry directs daily culinary operations for the pastry and bakery division,championing uncompromising standards of hygiene, HACCP compliance, and artisanalexcellence. This strategic leadership role drives production workflows, cultivates talentthrough structured mentorship, manages inventory optimization, and collaborates with theExecutive Pastry Chef to support high-volume banquet operations.

Key Responsibilities

• Operational Leadership: Direct daily production workflows for all pastry and bakery items, ensuring rigorous adherence to established quality benchmarks in ahigh-pressure environment.
• Specialized Production: Spearhead the creation of signature pastries, artisanalbreads, and bespoke cake orders, guaranteeing precise execution and timelydelivery.
• Strategic Collaboration: Partner with the Executive Chef and Executive Pastry Chefto conceptualize, plan, and execute promotional culinary activities and seasonalmenu developments.
• Administrative Governance: Oversee the accurate, timely delivery of departmentalreports, operational schedules, standardized recipes, visual presentation libraries,and administrative correspondence.
• Talent Development: Supervise team performance, conduct strategic performanceevaluations, and implement targeted training initiatives to elevate kitchencompetencies.
• Resource & Hygiene Management: Authorize daily staff deployment schedulesand leave plans, while collaborating with the Stewarding Manager to maintain elitesanitary conditions across all workspaces and machinery.

Requirements

Qualifications & Requirements:

• Graduate of a Hospitality or Culinary programme, or completion of a recognised Culinary Apprenticeship.
• Minimum of 7 years’ experience in Pastry, with at least 4 years in a Sous Chef or higher role.
• Strong knowledge of sanitation and food safety requirements.
• Proficient in various cooking styles and recipe development.
• Good command of English, both written and spoken.
• Highly organised and able to work effectively in a high-pressure environment.
• Willing to work flexible schedules, including weekends and holidays.
• Ability to delegate tasks efficiently and fairly.
• Strong problem-solving and multitasking skills.
• Detail-oriented and goal-driven.
• Demonstrates strong leadership, training capability, and organisational skills.