Pastry Sous Chef – Reading

A pastry sous chef is responsible for assisting the head pastry chef in managing the pastry kitchen, developing seasonal desserts and breads, and maintaining high standards of quality, presentation, and hygiene. They support staff recruitment, training, and food cost control, while ensuring efficient kitchen operations. The role requires proven experience in luxury hotel or fine dining environments, with strong classical pastry skills and a passion for seasonal ingredients. They should possess excellent organisational skills, attention to detail, and experience in staff development. Pre-opening experience is advantageous, with a collaborative approach to team working. This role offers an opportunity to shape a pastry programme at a landmark hotel opening and advance in a luxury hospitality setting.