Pastry Sous Chef

Our esteemed client, an iconic ultra-luxury resort nestled in the pristine beauty of the Maldives, is seeking a passionate and experienced Pastry Sous Chef to support the Executive Pastry Chef in delivering exceptional pastry and dessert experiences across multiple dining venues.

This role is ideal for a pastry professional with strong technical expertise, leadership capability, and prior experience in high-end luxury resorts.

Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Qualifications:

• Minimum 5 years of professional pastry experience, preferably within luxury or ultra-luxury hotels and resorts
• Prior experience as Pastry Sous Chef or Senior Pastry Chef de Partie in a high-volume operation
• Strong technical knowledge of classic and modern pastry, bakery, and dessert production
• Proven ability to lead and manage a pastry team in a fast-paced environment
• Experience working in resort or island destinations is highly preferred
• Solid understanding of cost control, kitchen administration, and food safety standards
• High level of creativity, attention to detail, and passion for excellence
• Fluent in spoken and written English
• Flexible, adaptable, and able to thrive in a remote island environment
• Additional European language is a plus.

Key Responsibilities:

• Assist the Executive Pastry Chef in the overall management of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation
• Supervise daily pastry operations across multiple outlets, including breakfast production, fine dining, events, and in-villa dining
• Lead, train, and motivate the pastry team, ensuring adherence to luxury service standards and brand expectations
• Oversee preparation, production, and presentation of desserts, breads, viennoiserie, and specialty items
• Ensure full compliance with food safety, hygiene, and HACCP standards at all times
• Support menu development, seasonal promotions, and special events in collaboration with the Executive Pastry Chef
• Monitor food costs, minimize wastage, and assist with inventory control and ordering
• Maintain a clean, organized, and efficient kitchen environment
• Act as the second-in-command of the pastry kitchen in the absence of the Executive Pastry Chef