Executive Sous Chef (Pastry) รร.แกรนด์เซ็นเตอร์พอยต์สาขาสเปชพัทยาและวอยาท์จ

Oversee and manage the entire pastry kitchen operation to ensure high standards aligned with a 5-star luxury hotel. Supervise the production of bakery items, cakes, pastries, chocolates, ice creams, and desserts for all hotel outlets. Collaborate with the Executive Pastry Chef / Executive Chef to develop new dessert menus for A la Carte, Set Menus, Afternoon Tea, Buffet, and Special Events. Ensure consistent quality in taste, texture, presentation, and overall product aesthetics. Manage ingredient preparation, monitor food cost, and optimize the use of raw materials effectively. Create staff schedules, delegate tasks, and lead the pastry team to achieve operational excellence. Ensure hygiene, cleanliness, and food safety standards in accordance with HACCP and hotel policies. Coordinate with the Food & Beverage Department to support restaurant operations, banquets, and hotel events. Train, mentor, and develop pastry team members to maintain high professional standards. Act as Deputy to the Executive Pastry Chef / Executive Chef when required.

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