Sous Chef Pastry

About the role

The Sous Chef Pastry leads the pastry and bakery operations, ensuring high‑quality products and guest satisfaction while supporting the Executive Chef and Pastry Chef. This role combines hands‑on preparation with team supervision and strict adherence to food safety standards.

Key responsibilities

• Supervise all pastry and bakery production, maintaining product quality, consistency, and presentation.
• Manage preparation of pastries, desserts, breads, and specialty items for all meal periods and special events.
• Assist the Pastry Chef with menu planning, recipe development, and maintenance of recipe manuals.
• Coordinate guest special requests, dietary restrictions, and allergy considerations.
• Organise daily operations including staff scheduling, station assignments, and menu briefings.
• Monitor food preparation against company recipes, portion sizes, taste standards, and plating requirements.
• Conduct quality control through inspections, tastings, and mise en place checks.
• Oversee pastry displays, buffet showpieces, themed presentations, and support cooking demonstrations.
• Collaborate with restaurant managers, maitre d’, and other departments to ensure seamless service.
• Manage inventory, food forecasting, requisitions, and cost control while minimizing waste.
• Ensure proper food storage, handling, temperature monitoring, and documentation in line with public health regulations.
• Lead sanitation, pest management, and health‑inspection readiness programs.
• Maintain pastry equipment through preventative maintenance and timely repairs.
• Train, mentor, and evaluate pastry team members, maintaining accurate training records.

Required profile

• Proven experience in pastry and bakery operations within a hospitality environment.
• Ability to supervise and develop a team of confectioners and assistant pastry chefs.
• Strong knowledge of public health and food safety standards.
• Excellent organizational skills and attention to detail.
• Effective communication and collaboration with other restaurant departments.

Required skills

• Pastry preparation
• Bakery production
• Menu planning
• Recipe development
• Inventory management
• Food safety compliance
• Quality control
• Sanitation procedures