Senior Sous Chef - Pastry & Bakery

•  Lead pastry and bakery operations across multiple sections or outlets, working closely with the Executive Pastry Chef. •  Supervise and support Sous Chefs, Junior Sous Chefs, and all pastry staff section-wide. •  Set and maintain consistent quality, presentation, and service standards across pastry outlets. •  Oversee budgeting, cost control, stock management, and supplier coordination for pastry and bakery. •  Ensure full compliance with food safety, hygiene, and health regulations across all pastry sections. •  Lead menu development, seasonal updates, and new dessert or bakery item approval with the Executive Pastry Chef. •  Support recruitment, training programs, and performance management for the wider pastry team. •  Pastry or bakery diploma or degree required; kitchen management or hospitality management training is a strong plus. •  At least 10 to 12 years of pastry or bakery experience, including several years as a Sous Chef or similar role. •  Excellent leadership, budgeting, and strategic planning skills; able to manage multiple sections or outlets.

•  Pastry or bakery diploma or degree required; kitchen management or hospitality management training is a strong plus. •  At least 10 to 12 years of pastry or bakery experience, including several years as a Sous Chef or similar role. •  Excellent leadership, budgeting, and strategic planning skills; able to manage multiple sections or outlets.

Job Brief We are looking for an experienced Senior Sous Chef to take a lead role in managing pastry and bakery operations across multiple sections or outlets. You will support the Executive Pastry Chef in strategic planning, oversee other Sous Chefs, and ensure consistent quality, safety, and cost control across the pastry section. This role suits a seasoned pastry chef ready for a senior leadership position. Key Responsibilities •  Lead pastry and bakery operations across multiple sections or outlets, working closely with the Executive Pastry Chef. •  Supervise and support Sous Chefs, Junior Sous Chefs, and all pastry staff section-wide. •  Set and maintain consistent quality, presentation, and service standards across pastry outlets. •  Oversee budgeting, cost control, stock management, and supplier coordination for pastry and bakery. •  Ensure full compliance with food safety, hygiene, and health regulations across all pastry sections. •  Lead menu development, seasonal updates, and new dessert or bakery item approval with the Executive Pastry Chef. •  Support recruitment, training programs, and performance management for the wider pastry team. •  Pastry or bakery diploma or degree required; kitchen management or hospitality management training is a strong plus. •  At least 10 to 12 years of pastry or bakery experience, including several years as a Sous Chef or similar role. •  Excellent leadership, budgeting, and strategic planning skills; able to manage multiple sections or outlets.