Sous Chef - Pastry
Salary not disclosedPosted 1 month ago
Closes in 16 days
About the company
The Westin Fiji Golf Resort & Spa is a Marriott International property located in Fiji's Western Division. As part of the global Westin brand, it offers guests accommodation, golf, spa, and dining experiences built on Marriott's international hospitality standards. The resort operates multiple food and beverage outlets, banquet facilities, and in-room dining services as part of its wider culinary operation.
About the role
The Sous Chef - Pastry leads and oversees the daily pastry operations of the resort, ensuring consistent delivery of high-quality pastries, desserts, bakery products, and specialty items across all food and beverage outlets, including restaurants, banquet facilities, in-room dining, lounges, and specialty outlets. The role works closely with the Executive Chef and Culinary Leadership Team to support operational success, guest satisfaction, and employee engagement. It combines hands-on pastry production with team leadership, requiring the Sous Chef to personally participate in food preparation while coaching and directing pastry associates. The position also carries responsibility for menu innovation, food safety and HACCP compliance, cost control and inventory management, and coordination with other departments such as Purchasing, Stewarding, and Events to deliver seamless guest experiences.
Key responsibilities
- Lead and oversee 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.
- Personally participate in food preparation while leading the team to deliver exceptional products and service.
- Develop, design, and create innovative pastry, bakery, dessert, and specialty products, including for VIP events and seasonal promotions.
- Ensure strict adherence to food safety, hygiene, sanitation, and HACCP standards, including proper handling, storage, and temperature control.
- Manage pastry food costs through effective purchasing, portion control, waste management, and inventory planning.
- Coach, mentor, and train pastry associates, supporting recruitment, performance evaluations, and succession planning.
- Collaborate with Culinary, Food & Beverage, Purchasing, Stewarding, and Events teams on production schedules and special requests.
About the successful candidate
- Degree or Diploma in Culinary Arts, Pastry Arts, Hotel Management, Hospitality Management, Food Service Management, or a related discipline.