Junior Sous Chef Artist (Pastry)

• Design and create chocolate sculptures, sugar art, and artistic amenities for rooms and VIP guests.

• Perform ice carvings and Styrofoam modeling for buffet and banquet displays.

• Collaborate with the Pastry and Culinary teams to design buffet centerpieces, themed decorations, and seasonal or festive displays.

• Develop creative amenity presentations for VIP guests, weddings, and special events.

• Produce artistic showpieces for culinary competitions, hotel promotions, and marketing displays.

• Maintain cleanliness and organization in the artistic work area, ensuring safety and hygiene standards are met.

• Stay updated with current trends and new techniques in food artistry, chocolate, and sugar work.

• Support the Pastry Chef and Executive Chef in visual presentations for banquets, all-day dining, and special occasions.

• Train and mentor junior team members in artistic decoration and presentation skills.

• Proven experience in chocolate art, ice carving, and buffet decoration in a luxury hotel or resort.

• Strong creativity and attention to detail.

• Excellent time management and teamwork skills.

• Ability to work under pressure and meet tight deadlines for events or functions.