Pastry Sous Chef Job Temple Point

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Position Overview

The Sous Chef will play a vital role in leading the kitchen brigade and ensuring the consistent delivery of exceptional dining experiences across all outlets of Temple Point Resort. The role requires creativity, technical skill, and leadership to maintain high culinary standards, while supporting the Executive Chef in menu development, kitchen operations, and training of staff.

Key Responsibilities

• Assist the Executive Chef in daily kitchen operations across all outlets (buffet, à la carte, bakery, pastry, events).
• Supervise, train, and motivate kitchen staff, fostering a culture of professionalism, teamwork, and accountability.
• Oversee food preparation and presentation, ensuring compliance with hygiene, food safety, and quality standards (HACCP).
• Support in menu planning, costing, and seasonal adjustments, focusing on local ingredients and international standards.
• Control stock levels, manage food waste, and ensure cost-effective kitchen operations.
• Lead the team in the absence of the Executive Chef, ensuring smooth service and consistent quality.
• Collaborate with service staff and other departments to deliver seamless guest experiences.
• Contribute to the development of culinary events, themed nights, and special promotions.

Qualifications & Requirements

• Diploma or degree in Culinary Arts or Hospitality Management.
• Minimum 5 years of professional experience in a high-volume or fine dining environment, including 2+ years in a leadership role.
• Strong knowledge of international and regional cuisines, including plant-based and wellness-oriented concepts.
• Proven leadership, organizational, and communication skills.
• Understanding of kitchen cost management, stock control, and procurement.
• Knowledge of HACCP and international hygiene standards.
• Ability to work under pressure in a fast-paced environment with flexibility and creativity.

How to Apply

Click Here to Apply