Sous Chef

Sous Chef (Pastry / Bakery):

Job Responsibilities

Control food, labor, maintenance, and energy costs within the pastry and bakery kitchen.

Ensure all pastry and bakery products meet company standards for quality, presentation, and service.

Monitor daily production levels, adjusting forecasts and preparation to minimize waste.

Enforce and maintain high standards of cleanliness and hygiene in all production areas.

Address and resolve customer feedback or concerns promptly to ensure satisfaction.

Assist in training, mentoring, and cross-developing team members to enhance skills and efficiency.

Develop and write standardized recipes, prepare dishes for photography, and maintain an up-to-date recipe file.

Conduct regular spot checks on mise en place, product quality, and food presentation.

Assist in planning and executing daily specials, promotions, and seasonal pastry or bakery offerings.

10.  Prepare and manage duty rosters for pastry and bakery staff to ensure adequate coverage and efficiency.

11.  Perform other related duties or projects as assigned by the Executive Chef or management.

Education and Work Experience

Secondary education or above in culinary arts, pastry, or a related field.

Minimum of 2 years of relevant experience in a hotel or professional kitchen environment.

Proven ability to create, develop, and maintain a variety of pastry and bakery menu standards.

Strong communication, leadership, and supervisory skills.