To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Essential Criteria
•3–5 years of experience in the same role (Pastry Sous Chef) within a luxury hotel, fine dining, or premium pastry environment.
•Strong expertise in pastry, bakery, desserts, and plated sweets.
•Proven experience leading a pastry team, organizing production, and maintaining quality.
•Excellent understanding of food hygiene and pastry kitchen safety standards.
•Ability to assist the Executive Pastry Chef (or Chef de Cuisine Pastry) in menu creation and innovation
Desirable Criteria
•Experience with seasonal resort menus and high end restaurant pastry programs.
•Knowledge of Japanese ingredients and pastry trends.
Essential Criteria
•3–5 years of experience in the same role (Pastry Sous Chef) within a luxury hotel, fine dining, or premium pastry environment.
•Strong expertise in pastry, bakery, desserts, and plated sweets.
•Proven experience leading a pastry team, organizing production, and maintaining quality.
•Excellent understanding of food hygiene and pastry kitchen safety standards.
•Ability to assist the Executive Pastry Chef (or Chef de Cuisine Pastry) in menu creation and innovation
Desirable Criteria
•Experience with seasonal resort menus and high end restaurant pastry programs.
•Knowledge of Japanese ingredients and pastry trends.