Sous Chef - Pastry

About the role

The Sous Chef - Pastry will support the Executive Chef in daily kitchen operations, ensuring high‑quality pastry production and guest satisfaction at the JW Marriott property in Fiji.

Key responsibilities

• Manage kitchen shift operations, estimate daily production needs and communicate them to staff.
• Prepare and cook a variety of pastry items, create decorative displays, and develop new menu concepts.
• Supervise and coordinate cooks and other kitchen staff, leading shifts while personally preparing food.
• Maintain purchasing, receiving, storage standards and ensure compliance with food handling, sanitation and all applicable laws.
• Monitor equipment, report malfunctions and ensure proper temperature control of all food products.
• Drive exceptional customer service, handle guest feedback and resolve complaints.
• Train employees on safety procedures, conduct performance appraisals and support staff development.

Required profile

• High school diploma/GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Demonstrated ability to lead kitchen teams, maintain productivity and uphold quality standards.
• Strong communication skills, integrity and a commitment to guest satisfaction.

Required skills

• Knowledge of pastry production techniques and food safety regulations.
• Ability to manage inventory, purchasing and storage processes.