Pastry Sous Chef - Regent Kuala Lumpur (Pre-opening)

Foster good rapport and effective two-way communication with the pastry team, the wider kitchen and hotel colleagues 

Lead the pastry team on shift, delegating duties appropriately and nurturing team members while maintaining operational and safety standards 

Monitor team morale, give regular performance feedback, and contribute to performance appraisals for the Pastry team 

Support the Head Pastry Chef in planning daily, weekly and monthly production, assigning skill-based tasks appropriately 

Contribute to the Regent Food Library and support regular masterclasses for continuous quality advancement 

Assist in running a cost-effective pastry operation that maximises product quality and profitability while upholding Regent standards 

Support menu costing and portion control for new dishes, events and seasonal offerings 

Assist with ordering food supplies and kitchen equipment, checking deliveries and products against quality standards 

Support the preparation and monitoring of the departmental annual budget 

Help ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful pastry offerings possible 

Assist in menu planning and in organising special events, and meet with event guests where required to build meaningful relationships 

Support the development of new dishes and pastry creations that bring The Taste Gallery to life 

Monitor VIP guest requirements and special dietary needs, and brief the team accordingly 

Prepare and present a full range of pastry and bakery items, including baked and yeast-raised pastries, afternoon tea items, desserts, gateaux, tortes, cakes, marzipan work and petits fours 

Maintain the highest standards of kitchen and personal hygiene 

Maintain familiarity with property safety, first aid, fire and emergency procedures, operating equipment safely and sensibly 

Work with Engineering, Stewarding and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards 

Take action to correct hazardous situations and notify supervisors of potential dangers 

Log security incidents and accidents in accordance with hotel requirements 

Consistent delivery of Regent's pastry and dessert offerings across every guest touchpoint 

Supports cost-effective, quality-driven management of the pastry department's ingredients, equipment and budget 

Supports team member development and performance within the Pastry team 

Degree or vocational certificate in Culinary Arts, Pastry Arts or a related field 

Minimum 3-5 years' experience in a pastry kitchen, as a Pastry Chef de Partie, Senior Chef de Partie or Pastry Sous Chef, preferably in a luxury hotel or fine-dining setting, including at least 1-2 years in a supervisory capacity, or an equivalent combination of education and experience 

Strong technical pastry and bakery skills, with a creative approach to plated desserts and new dish development 

Working knowledge of menu costing, food cost control and kitchen operations, including planning for special events 

Ability to lead, train and inspire a pastry team, working closely with the Head Pastry Chef 

Fluent English required; other languages an advantage