Sous Chef Pastry & Bakery

About the role

We are looking for a creative, skilled, and passionate Sous Chef Pastry to lead our pastry operations. The ideal candidate has strong technical pastry skills, a keen eye for detail, and the ability to develop high-quality pastry products while maintaining consistency, cost efficiency, and excellent presentation standards.

Key responsibilities

• Lead and oversee daily pastry production, ensuring consistent quality, taste, texture, and presentation.

• Develop, test, and improve pastry, dessert, cake, and bakery menus in line with the restaurant's concept.

• Create standardized recipes, portion specifications, and production procedures.

• Manage ingredient purchasing, stock levels, inventory control, and supplier coordination.

• Monitor food costs, minimize wastage, and ensure efficient use of ingredients.

• Maintain high standards of food safety, hygiene, sanitation, and kitchen organization.

• Supervise, train, and develop pastry team members to maintain productivity and quality standards.

• Coordinate with the Head Chef and other kitchen teams to ensure smooth daily operations.

• Monitor production planning and ensure all pastry items are prepared according to operational requirements.

About you

• Minimum 3–5 years of experience in pastry operations, preferably in restaurants, cafés, hotels, or premium F&B establishments.

• Previous experience leading or supervising a pastry team is preferred.

• Strong knowledge of pastry techniques, including cakes, tarts, plated desserts, creams, mousses, and other pastry products.

• Experience in menu development, recipe standardization, food costing, and inventory management.

• Strong leadership, organizational, and problem-solving skills.

• Creative, detail-oriented, and committed to maintaining high product standards.

• Able to work in a fast-paced environment and adapt to operational demands.

• Good communication and teamwork skills.