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