Job Description
OVERVIEW OF ROLE
The Pastry Sous Chef is responsible for supporting the overall operation 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.
Responsibilities
MAIN DUTIES & RESPONSIBILITIES
The main responsibilities of the Pastry Sous Chef are summarised below; however, the list is not exhaustive.
GENERAL KITCHEN OPERATIONS
- 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.
- Support pastry production for restaurants, banquets, in-room dining, and special events.
- Monitor operational forecasts, occupancy, and event schedules to support production planning.
MENU DEVELOPMENT & CREATIVITY
- 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.
TEAM LEADERSHIP & DEVELOPMENT
- 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.
- Support onboarding and integration of new team members.
- Ensure all team members adhere to grooming, hygiene, and professionalism standards.
- Lead by example and promote teamwork and accountability within the pastry section.
Food Quality & Guest Experience
- 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.
COST CONTROL & INVENTORY MANAGEMENT
- 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.
HYGIENE, SAFETY & COMPLIANCE
- 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.
COLLABORATION & COMMUNICATION
- Work closely with culinary, F&B, and operational teams to ensure seamless service execution.
- Attend kitchen briefings, meetings, and training sessions as required.
- Support cross-functional collaboration to achieve operational and guest satisfaction goals.
- Assist other kitchen sections during peak periods when required.
EXPECTATIONS
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.
- Uphold NoMad's culinary standards and luxury presentation expectations.
- Work efficiently under pressure in a fast-paced environment.
- Show flexibility and adaptability in meeting operational needs.
- Maintain strong leadership presence within the pastry team.
- Foster teamwork, respect, and a culture of continuous improvement.
Qualifications
QUALIFICATIONS
- 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.
About Us
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Our award-winning culture has earned us repeated recognition on the World's Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we're setting new standards for the future of travel.
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