Sous Chef – Bakery & Pastry F&B (Talent Pool)

Job Description

• Support the Executive Chef in managing daily bakery and pastry production operations.
• Develop recipes and production standards for bakery and pastry products, including artisan bread, viennoiserie, cakes, and related items.
• Supervise and ensure consistency in product quality, including taste, texture, and presentation.
• Lead and manage the production team (bakers and pastry cooks), including training, scheduling, and performance evaluation.
• Develop, implement, and enforce SOPs related to production processes, food safety, and hygiene standards.
• Collaborate closely with the R&D, Quality Control, and procurement teams to ensure product excellence and operational efficiency.

Job Requirements

1. Experience as a Kitchen operations, Sous Chef or Senior Baker in the bakery and pastry industry.
2. Strong expertise in dough handling, fermentation techniques, cake decoration, and the use of commercial baking equipment.
3. Solid understanding of HACCP principles, food safety regulations, and kitchen sanitation standards.
4. Able to work efficiently under pressure, highly detail-oriented, and accustomed to high-volume production targets.
5. Strong leadership skills with the ability to train, guide, and motivate operational teams.