The Pastry Sous Chef is responsible for supporting the Executive Chef in the supervision, coordination and execution of the pastry operation, ensuring quality, creativity, presentation and consistency across all desserts, bakery items, pastries, amenities and special preparations throughout the hotel.

• Supervise the preparation and presentation of desserts, pastries, bakery items and amenities according to Hyde standards.
• Ensure proper mise en place, daily production, organization, cleanliness and smooth operation of the pastry area.
• Support the development of recipes, menus, specials, events and culinary experiences.
• Guide and support Pastry team members, promoting discipline, quality, consistency and teamwork.
• Control portions, waste, inventories, product rotation and the proper use of ingredients and equipment.
• Ensure compliance with hygiene, food safety, fo...