Sous Chef - Pastry & Bakery

•  Manage daily pastry and bakery operations and lead the section in the Executive Pastry Chef's absence. •  Supervise, schedule, and develop Junior Sous Chef, Chef de Partie, and all pastry staff. •  Ensure consistent quality, presentation, and portion control across the entire pastry and dessert menu. •  Control pastry section costs, including stock, ordering, labor, and waste management. •  Enforce food safety, hygiene, and cleaning standards across the pastry section and storage areas. •  Support menu planning and development with the Executive Pastry Chef, including seasonal changes. •  Handle staff recruitment, training, performance reviews, and discipline as needed. •  Pastry or bakery diploma or degree required; kitchen management or hospitality training is a plus. •  At least 8 to 10 years of pastry or bakery experience, including time as a Junior Sous Chef or similar role. •  Excellent leadership, cost control, and organizational skills; able to manage a full pastry team under pressure.

•  Pastry or bakery diploma or degree required; kitchen management or hospitality training is a plus. •  At least 8 to 10 years of pastry or bakery experience, including time as a Junior Sous Chef or similar role. •  Excellent leadership, cost control, and organizational skills; able to manage a full pastry team under pressure.

Job Brief We are looking for a strong Sous Chef to manage daily pastry and bakery operations and lead the pastry team in the absence of the Executive Pastry Chef. You will oversee all pastry stations, control quality and costs, and ensure the section runs safely, efficiently, and to the highest standard. This role suits an experienced pastry chef ready to take ownership of the entire pastry section. Key Responsibilities •  Manage daily pastry and bakery operations and lead the section in the Executive Pastry Chef's absence. •  Supervise, schedule, and develop Junior Sous Chef, Chef de Partie, and all pastry staff. •  Ensure consistent quality, presentation, and portion control across the entire pastry and dessert menu. •  Control pastry section costs, including stock, ordering, labor, and waste management. •  Enforce food safety, hygiene, and cleaning standards across the pastry section and storage areas. •  Support menu planning and development with the Executive Pastry Chef, including seasonal changes. •  Handle staff recruitment, training, performance reviews, and discipline as needed. •  Pastry or bakery diploma or degree required; kitchen management or hospitality training is a plus. •  At least 8 to 10 years of pastry or bakery experience, including time as a Junior Sous Chef or similar role. •  Excellent leadership, cost control, and organizational skills; able to manage a full pastry team under pressure.