Sous Chef - Pastry

JOB SUMMARY

The Sous Chef - Pastry is responsible for leading and overseeing the daily pastry operations of the property, ensuring the consistent delivery of high-quality pastries, desserts, bakery products, and specialty items across all food and beverage outlets. This role combines creativity, culinary expertise, operational leadership, and team development to create exceptional guest experiences while maintaining Marriott brand standards, food safety compliance, and financial performance.

The Sous Chef - Pastry plays a critical role in driving culinary excellence through innovative pastry offerings, maintaining product consistency, controlling food costs, developing culinary talent, and ensuring the highest standards of hygiene and sanitation are achieved. Working closely with the Executive Chef and Culinary Leadership Team, this position supports operational success, guest satisfaction, and employee engagement across all pastry operations.

KEY RESPONSIBILITIES

I. Pastry Operations & Operational Excellence

• Lead and oversee the daily pastry and bakery operations across restaurants, banquet facilities, in-room dining, lounges, and specialty outlets.
• Supervise pastry preparation and production activities to ensure consistency, quality, and adherence to recipes and standards.
• Maintain operational readiness and efficient workflow during all production and service periods.
• Personally participate in food preparation while leading the team to deliver exceptional products and service.
• Ensure compliance with all Culinary and Food & Beverage policies, procedures, and Marriott brand standards.
• Coordinate pastry production schedules to support outlet, banquet, conference, and special event requirements.
• Monitor and maintain food quality, presentation, freshness, and consistency across all pastry offerings.
• Support seamless execution of special functions, VIP events, and seasonal promotions.
• Ensure proper handling, storage, labeling, and rotation of all food products.

II. Culinary Innovation & Product Development

• Develop, design, and create innovative pastry, bakery, dessert, and specialty products.
• Introduce new menu items, seasonal offerings, and creative dessert presentations that enhance the guest experience.
• Continuously evaluate product quality, flavor profiles, presentation, and market trends.
• Collaborate with the Executive Chef and Food & Beverage team on menu enhancements and promotions.
• Create decorative pastry displays and specialty presentations for events and special occasions.
• Identify opportunities to improve product offerings and operational efficiencies.
• Maintain awareness of culinary industry trends, techniques, and guest preferences.

III. Food Quality, Safety & Compliance

• Ensure strict adherence to food safety, hygiene, sanitation, and HACCP standards.
• Maintain compliance with Marriott food safety policies and local regulatory requirements.
• Monitor food preparation, handling, storage, and temperature controls for all pastry products.
• Conduct regular quality checks on raw materials and finished products.
• Ensure proper receiving, storage, inventory management, and handling procedures are followed.
• Maintain clean, organized, and safe pastry production areas at all times.
• Support internal, brand, and regulatory audits and inspections.
• Promote a strong culture of cleanliness, food safety, and operational discipline.

IV. Financial Management & Cost Control

• Support achievement of departmental financial and operational goals.
• Manage pastry food costs through effective purchasing, portion control, and waste management practices.
• Monitor inventory levels and ensure proper stock control procedures are maintained.
• Participate in forecasting, ordering, and inventory planning based on business demands.
• Ensure efficient utilization of ingredients and resources to minimize waste while maintaining quality standards.
• Assist in managing labor productivity and scheduling to align with operational requirements.
• Monitor departmental expenses and support cost-saving initiatives without compromising guest satisfaction.

V. Guest Experience & Service Excellence

• Deliver exceptional culinary experiences that exceed guest expectations.
• Ensure pastry products consistently meet quality, taste, and presentation standards.
• Collaborate with service teams to address guest dietary requirements, allergies, and special requests.
• Participate in guest engagement activities and support culinary presentations where required.
• Respond promptly and professionally to guest feedback related to pastry offerings.
• Support service recovery efforts and implement corrective actions when needed.
• Promote a guest-centric culture focused on continuous improvement and innovation.

VI. Leadership & Team Development

• Lead, coach, mentor, and motivate pastry associates to achieve operational excellence.
• Build trust, accountability, teamwork, and collaboration within the pastry team.
• Establish clear performance expectations and ensure team members understand culinary standards and requirements.
• Lead by example through professional conduct, strong work ethics, and culinary excellence.
• Conduct regular coaching, training, and performance discussions with associates.
• Develop succession planning strategies and identify talent development opportunities.
• Foster a positive work environment that encourages employee engagement and continuous learning.
• Promote effective communication and teamwork across culinary and operational teams

VII. Human Resources & Talent Management

• Support recruitment, interviewing, selection, and onboarding of pastry associates.
• Ensure adequate staffing levels to meet operational demands and service standards.
• Assist with performance evaluations, development plans, and career progression initiatives.
• Support disciplinary processes in accordance with company policies and procedures.
• Promote fair and consistent application of company policies and standards.
• Encourage participation in training and development programs.
• Support employee recognition initiatives and team engagement activities.

VIII. Communication & Cross-Functional Collaboration

• Maintain strong working relationships with Culinary, Food & Beverage, Purchasing, Stewarding, Events, and Operations teams.
• Communicate operational priorities, production requirements, and business demands effectively.
• Participate in culinary meetings, briefings, menu planning sessions, and operational reviews.
• Collaborate with banquet and event teams to deliver seamless guest experiences.
• Ensure accurate communication regarding production schedules, special requests, and operational changes.
• Contribute ideas and recommendations to improve product quality and operational performance.

IX. Compliance, Safety & Risk Management

• Ensure compliance with Marriott policies, food safety regulations, and local legislative requirements.
• Train employees in workplace safety procedures and loss prevention practices.
• Monitor compliance with health, safety, sanitation, and security standards.
• Conduct regular inspections of pastry production areas and equipment.
• Identify operational risks and implement corrective actions when necessary.
• Promote a culture of safety, accountability, and operational excellence.
• Ensure safe operation and maintenance of pastry equipment and facilities.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends.
• Career growth and development through Marriott's global learning and training programs.
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.
• Duty meals provided.
• Associate transportation provided.
• Prorated unused sick leave paid out at year end.
• Relocation benefits for overseas candidates.

QUALIFICATION AND EXPERIENCE

• Degree or Diploma in Culinary Arts, Pastry Arts, Hotel Management, Hospitality Management, Food Service Management, or a related discipline
• Minimum of 2 years' experience in Pastry Operations, Culinary Management, or a related field.
• Proven experience in pastry production, bakery operations, dessert preparation, and culinary leadership within hotels, resorts, restaurants, or hospitality environments.
• Strong knowledge of pastry techniques, bakery production, dessert presentation, and menu development.
• Strong understanding of food safety regulations, HACCP standards, sanitation practices, and culinary compliance requirements.
• Demonstrated ability to lead, develop, and motivate culinary teams.
• Experience in inventory management, food cost control, purchasing, and waste management.
• Strong communication, interpersonal, and leadership skills.
• Excellent organizational, planning, and problem-solving capabilities.
• Ability to work effectively in a fast-paced, high-volume hospitality environment.
• Proficiency in Microsoft Office and hospitality management systems is advantageous.
• Ability to work flexible schedules, including evenings, weekends, public holidays, and peak business periods.
• Highly motivated with a passion for culinary excellence, creativity, guest satisfaction, and continuous improvement.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.