Sous Chef Pastry

Job Description

• Supervise and guide the pastry team to ensure consistency in product quality and presentation.

• Prepare and produce a variety of pastries, cakes, breads, desserts, and other baked products according to company standards.

• Ensure all products are prepared in compliance with recipes, hygiene, and food safety standards.

• Monitor inventory levels and assist in ordering ingredients and supplies.

• Maintain cleanliness, organization, and proper storage within the pastry kitchen.

• Support the development of new pastry and dessert menus.

• Train, coach, and evaluate pastry team members to improve skills and performance.

• Control food cost, minimize waste, and ensure efficient use of ingredients.

• Handle operational issues and ensure smooth kitchen workflow during service.

Qualifications

• Minimum 3–5 years of experience in Pastry Kitchen, with at least 1–2 years in a supervisory or Sous Chef position.

• Strong knowledge of pastry production, baking techniques, dessert plating, and food presentation.

• Able to lead, motivate, and develop a pastry team.

• Good understanding of food safety, hygiene, and sanitation standards (HACCP is an advantage).

• Strong organizational and time management skills.

• Able to work under pressure in a fast-paced environment.

• Creative, detail-oriented, and passionate about pastry arts.

• Willing to work on weekends, public holidays, and flexible shifts.

• Culinary education or professional pastry certification is an advantage.