The Pastry Sous Chef is responsible for preparing, baking, and decorating a wide variety of desserts and baked goods, including cakes, cookies, pastries, and specialty items. Key duties include recipe creation, managing inventory, and maintaining a clean, safe, and sanitary workspace that meets all hotel standards and regulatory requirements. In addition to pastry responsibilities, this role supports overall kitchen operations by assisting with the daily production, preparation, and presentation of items for all food and beverage outlets. The Pastry Sous Chef helps ensure high-quality, competitive, and profitable products while maintaining consistency and operational efficiency. Strong technical skills, creativity, and attention to detail are essential, with formal pastry training preferred.