Pastry Sous Chef

Position: Pastry Sous Chef

The Pastry Sous Chef assists the Pastry Chef in managing daily pastry and dessert operations to ensure consistent quality, presentation, and timely production. This role involves supervising the pastry team, preparing and executing desserts, pastries, and baked goods according to standards, maintaining hygiene and food safety compliance, and supporting menu development. The Pastry Sous Chef also helps control inventory, minimize waste, and ensure smooth kitchen operations aligned with the restaurant’s concept and service flow.

• Proven experience in a professional pastry or bakery kitchen.

• Strong knowledge of pastry techniques, desserts, and baked goods production.

• Ability to supervise and coordinate pastry staff during preparation and service.

• Understanding of food hygiene, sanitation, and kitchen safety standards.

• Ability to work in a fast-paced environment and meet production deadlines.

• Willingness to work flexible hours, including weekends and holidays.

• Minimum 2–3 years of experience as a Pastry Sous Chef or Senior Pastry Chef de Partie.

• Culinary or pastry education/training is preferred.

• Experience in inventory control, food cost management, and waste reduction.

• Good communication skills and ability to work well in a team.

• Detail-oriented, disciplined, and creative with a positive attitude.