Sous Chef – Pastry

About the role

We are seeking a motivated Sous Chef – Pastry to support the Executive Chef in delivering high‑quality pastry products across all outlets. The role combines hands‑on preparation with leadership of the pastry team to ensure consistency, creativity and guest satisfaction.

Key responsibilities

• Assist the Executive Chef in daily kitchen operations and production planning.
• Prepare and cook a wide range of pastry items for regular service and special events.
• Develop new pastry concepts, decorative displays and menu items.
• Maintain purchasing, receiving and storage standards for all food items.
• Ensure compliance with food safety, sanitation and temperature control regulations.
• Supervise, train and evaluate pastry cooks and kitchen staff.
• Monitor equipment performance, report malfunctions and ensure proper maintenance.
• Control portion sizes, waste and cost to stay within the operating budget.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years of experience.
• Proven experience in pastry production and kitchen supervision.
• Strong knowledge of food safety and sanitation standards.

Required skills

• Pastry preparation and baking techniques.
• Food safety and sanitation compliance.
• Operation and maintenance of kitchen equipment.
• Menu development and decorative food presentation.
• Food storage and inventory management.