Sous Chef - Pastry

Role Overview

Core Responsibilities

• Oversee daily operations across all kitchen and production sections.
• Manage production plans and ensure orders are accurate, on time, and compliant with quality standards.
• Monitor recipes and finished products and resolve quality issues before dispatch.
• Schedule staff, allocate workloads, and lead section heads and kitchen teams.
• Conduct production briefings and coordinate priorities, volumes, and special requests.
• Identify training needs and support employee development.
• Work with Operations, Supply Chain, Marketing, and other teams on launches and production planning.

Experience and Requirements

• Have 7–10 years of professional kitchen, bakery, or food production experience.
• Have managed a multi-section kitchen, bakery, or high-volume production facility.
• Have expert-level cake production and decoration skills, including fondant and cake craft.
• Have experience managing and developing a multi-person kitchen team.
• Understand inventory, food cost, wastage, production planning, food safety, hygiene, sanitation, and HACCP.
• Be able to work hands-on in a fast-paced, high-volume production environment.

Quality and Operations

• Enforce food safety, hygiene, sanitation, and HACCP standards across the facility.
• Monitor production output, quality, and on-time completion.
• Decide whether products require rework, should be held, or are ready for release.
• Manage labor, ingredient, and wastage costs against the facility budget.
• Develop capacity plans for peak periods and improve workflows, layouts, and productivity.
• Maintain a clean, organized, safe, and efficient kitchen environment.