Sous Chef Pastry

The Sous Chef Pastry supports the Executive Chef in overseeing the daily operations of the pastry kitchen. This role ensures that all pastry, bakery, and dessert products are prepared to the highest quality standards, maintaining consistency in taste, presentation, and execution. The Sous Chef – Pastry also plays a key role in supervising the team, maintaining kitchen efficiency, and upholding food safety standards.

Key Responsibilities:

• Assist the Head of Pastry in managing daily pastry operations
• Prepare and present high-quality pastries, desserts and baked goods
• Supervise and support the pastry team during daily operations
• Ensure food quality, consistency, hygiene and food safety standards
• Monitor inventory and recipe standardization
• Maintain a clean, organized and efficient pastry kitchen

Requirements:

• Minimum 2-3 years of experience in a Pastry Chef or Sous Chef or  similar role
• Strong knowledge of pastry, bakery and dessert preparation
• Good leadership and team management skills
• Knowledge of food safety and hygiene standards
• Able to work in a fast paced environment
• Creative, detail oriented, and quality focused