Pastry Sous Chef

About the role

Under the guidance of the Executive Pastry Chef, the Pastry Sous Chef will coordinate, supervise and direct all aspects of pastry production at SLS Baha Mar, ensuring high‑quality products, profitability and guest satisfaction.

Key responsibilities

• Lead the pastry team in the preparation of breads, pastries, cakes, ice‑cream and desserts while maintaining strict quality control.
• Control food and labor costs, manage portion control, recipes and sanitation standards.
• Ensure compliance with HACCP, local health regulations and company food safety policies.
• Develop new pastry, dessert and bread recipes and continuously improve department efficiency.
• Train and mentor staff, maintain clear communication and foster a positive kitchen environment.

Required profile

• Bachelor’s degree preferred; High School Diploma or equivalent required.
• Minimum 3 years supervisory experience in an upscale hotel or lifestyle‑brand kitchen.
• Strong leadership, organizational and time‑management abilities.
• Ability to work in a fast‑paced, customer‑service driven environment.

Required skills

• Proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint).
• Experience using POS and hotel systems such as Micros, Opera, GoConcierge and HotSOS.
• Knowledge of HACCP and food safety regulations.