Pastry Sous Chef

The Pastry Sous Chef supports the Executive Chef and Pastry Chef in overseeing dessert and pastry production in a high-volume catering environment. This role involves assisting with menu execution, recipe refinement, hands-on production, and helping to uphold the company's high taste, presentation, and quality standards, while leading the section on a day-to-day basis.

Job Responsibilities:

• Assist in developing and executing seasonal pastry menus for catered events, including weddings, corporate events, and private parties.
• Support the Pastry Chef in incorporating new techniques and industry trends into the menu.
• Help manage inventory, monitor food costs, and place supply orders as needed and directed.
• Supervise and mentor pastry chefs, bakers, and assistants, leading the section's daily operations.
• Maintain quality control over pastry and dessert offerings, ensuring consistency in taste, appearance, and portion sizes.
• Oversee preparation and production of pastries, cakes, confections, and other desserts, ensuring items are completed on time and to standard.
• Help resolve issues that arise during production or service to keep operations running smoothly.

Job Requirements:

• Proven experience as a Pastry Sous Chef or Pastry Junior Sous Chef, with at least 3–5 years of experience in pastry production and 1–2 years in a supervisory role.
• Strong technical pastry skills with an eye for detail and presentation.
• Good leadership, communication, and team coordination skills.
• Experience with cost control, inventory management, and vendor relations.
• Ability to work well under pressure in a fast-paced environment.
• Good organizational and time-management skills.