Pastry Sous Chef

About the role

We are looking for a Pastry Sous Chef to support the Executive Pastry Chef at SLS Baha Mar in Nassau. The role involves supervising pastry production, ensuring high‑quality output, and maintaining profitable operations within the hotel’s culinary department.

Key responsibilities

• Perform pastry tasks while leading and training kitchen staff.
• Maintain constant quality control of all breads, pastries, cakes and ice‑cream to meet Executive Pastry Chef and hotel standards.
• Assist in planning, proofing, baking, cake decorating and ice‑cream making.
• Ensure proper storage, rotation and compliance with SOPs, local health regulations and HACCP standards.
• Control food and labor costs, manage portion control and recipe specifications.
• Maintain a clean, organized work area and uphold sanitation and personal hygiene standards.
• Prepare and submit production reports and develop new pastry, dessert and bread recipes.
• Identify efficiency improvements and support smooth service throughout the restaurant.

Required profile

• Experience supervising pastry teams and providing staff training.
• Strong focus on quality, consistency and food safety.
• Ability to control costs while delivering guest satisfaction.
• Proactive attitude toward continuous improvement and operational efficiency.

Required skills

• Bread and pastry production.
• Cake decorating.
• Ice‑cream making.
• Proofing and baking techniques.
• Portion control and recipe development.
• HACCP and food safety compliance.
• Cost control and inventory management.