Company Description
The Savoy, a Fairmont Managed Hotel, is one of the world’s most iconic hotels. A renowned leaders in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.
Job Description
Job Title: Pastry Sous Chef
Department: Pastry Kitchen, F&B
Inspired and Supported by: Executive Pastry Chef and Head Pastry Chef
Your purpose will be: To lead and inspire the pastry kitchen team in delivering exceptional quality desserts and baked goods across all hotel outlets and events, while upholding the highest standards of creativity, consistency, and hygiene. You will play a key role in supporting the Executive Pastry Chef and Head Pastry Chef in driving innovation, managing operations, and mentoring talent within the pastry team.

You will be accountable for:

• Leading the day-to-day operations of the pastry kitchen, ensuring a smooth workflow and seamless collaboration with other departments.
• Creating and executing innovative pastry menus using seasonal ingredients and modern techniques.
• Maintaining consistently high standards in taste, presentation, and quality across all pastry offerings.
• Ensuring compliance with food safety, hygiene, and health regulations.
• Managing stock, procurement, and costs effectively while maintaining product excellence.
• Supporting the training and professional development of all pastry team members.
• Acting as a key point of contact for event planners to customise dessert offerings for special events.
• Upholding the values and reputation of The Savoy through outstanding leadership and a passion for excellence.

Qualifications

What you will need to do in this role?

• A minimum of 5 years’ experience in a similar role within a luxury hospitality environment.
• Mastery of pastry techniques and dessert presentation, with a flair for innovation and creativity.
• Strong leadership capabilities, with a proven ability to motivate and develop a team.
• Flexibility to work varied shifts, including weekends, holidays, and covering other leadership roles in the kitchen when needed.
• Deep knowledge of ingredients, pastry trends, and plating aesthetics.
• A high level of organisation, time management, and attention to detail.
• Culinary qualifications or certifications are a plus.
• Excellent interpersonal and communication skills, with a guest- and team-focused approach.
• Commitment to upholding hygiene and food safety standards at all times.

Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.
Additional Information

You will be accountable for:

• Leading the day-to-day operations of the pastry kitchen, ensuring a smooth workflow and seamless collaboration with other departments.
• Creating and executing innovative pastry menus using seasonal ingredients and modern techniques.
• Maintaining consistently high standards in taste, presentation, and quality across all pastry offerings.
• Ensuring compliance with food safety, hygiene, and health regulations.
• Managing stock, procurement, and costs effectively while maintaining product excellence.
• Supporting the training and professional development of all pastry team members.
• Acting as a key point of contact for event planners to customise dessert offerings for special events.
• Upholding the values and reputation of The Savoy through outstanding leadership and a passion for excellence

What you will need to do in this role?

• A minimum of 5 years’ experience in a similar role within a luxury hospitality environment.
• Mastery of pastry techniques and dessert presentation, with a flair for innovation and creativity.
• Strong leadership capabilities, with a proven ability to motivate and develop a team.
• Flexibility to work varied shifts, including weekends, holidays, and covering other leadership roles in the kitchen when needed.
• Deep knowledge of ingredients, pastry trends, and plating aesthetics.
• A high level of organisation, time management, and attention to detail.
• Culinary qualifications or certifications are a plus.
• Excellent interpersonal and communication skills, with a guest- and team-focused approach.
• Commitment to upholding hygiene and food safety standards at all times