【Gajoen Tokyo】Pastry Sous Chef

This role assumes total responsibility, control, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Chef. He / she will assume the responsibility for the “on the job” training function. 食材・在庫・機器管理. 衛生・安全・清潔基準の遵守. 食材・設備・製品の品質チェック. A Pastry Sous Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Pastry Chef in the day-to-day operation of the kitchen. Lead pastry and bakery operations across the hotel. Ensure high standards in dessert quality, presentation, and hygiene (HACCP). Support menu development, costing, and promotions. Train and supervise pastry team members. Manage food cost, inventory, and equipment. Key Responsibilities. Maintain consistent quality, taste, and presentation of all pastry items. Develop dessert menus and new products with Executive Chef team. Monitor food cost, wastage, and profitability. Ensure hygiene, safety, and cleanliness standards. Train staff and enforce SOPs and proper equipment usage. Oversee daily pastry operations and production planning. Coordinate with other departments (banquets, outlets, stewarding). Inspect ingredients, equipment, and finished products. Support events, tastings, and special promotions. 食品衛生資格・健康証明. Qualifications. High school diploma or above. 3–5 years’ Pastry experience in a 4–5 star hotel or high-end restaurant. Good communication. Valid food hygiene certification and health certificate. Knowledge of HACCP. Experience in international hotel chains preferred. Culinary or hospitality education is a plus.