Sous Chef – Pastry

About the role

The Sous Chef – Pastry leads daily pastry and bakery operations for a resort on Denarau Island North, ensuring high‑quality desserts, pastries and specialty items across all food‑and‑beverage outlets while upholding Marriott brand standards.

Key responsibilities

• Lead and supervise pastry preparation and production across restaurants, banquet facilities, in‑room dining, lounges and specialty outlets.
• Maintain consistency, quality and adherence to recipes, presentation standards and food safety policies.
• Develop innovative pastry, bakery and dessert concepts, seasonal offerings and decorative displays.
• Coordinate production schedules to meet outlet, banquet, conference and special event requirements.
• Ensure proper handling, storage, labeling and rotation of all food products.
• Support special functions, VIP events and seasonal promotions.

Required profile

• Proven experience in pastry operations and bakery production.
• Ability to lead a team, mentor staff and collaborate with executive culinary leadership.
• Strong knowledge of food safety, hygiene, sanitation and HACCP standards.
• Creative mindset for menu development and product innovation.

Required skills

• Pastry preparation
• Bakery production
• Food safety compliance
• HACCP implementation
• Menu development