Job Description

Position Overview

The

Pastry Sous Chef

supports the Pastry Chef in managing the pastry section of the kitchen, ensuring high-quality preparation and presentation of desserts, pastries, and baked goods. They oversee daily operations, manage pastry staff, maintain hygiene standards, assist in developing new recipes and menus, and manage the logistics of dessert production and distribution across multiple locations.

Key Responsibilities

1.

Operational Management

Assist the brand chef in planning, organizing, and supervising all pastry operations. Prepare and execute a variety of desserts, pastries, and baked goods according to recipes and standards. Ensure the timely delivery of all pastry items during service.
2.

Logistics and Distribution Management

Oversee the production and distribution of desserts across four restaurant locations. Coordinate with restaurant managers to ensure timely delivery of pastries based on service schedules. Maintain proper storage and transportation conditions to uphold quality and presentation. Optimize delivery schedules and packaging to minimize waste and ensure efficiency.
3.

Staff Supervision

Train, mentor, and supervise junior pastry chefs and kitchen staff. Schedule pastry team shifts to ensure smooth workflow. Monitor staff performance and provide feedback for improvement.
4.

Menu Development

Ability to create and test new recipes. Incorporate seasonal ingredients and innovative techniques in the menu. Ensure consistency in taste, texture, and presentation of pastry items.
5.

Inventory and Cost Control

Monitor inventory levels of pastry ingredients and supplies for all restaurant locations. Place and manage orders to ensure availability while minimizing waste. Maintain cost control measures to stay within budget, including production and logistics expenses.
6.

Quality Assurance

Enforce quality standards for all pastry products, ensuring consistency across all locations. Maintain hygiene, cleanliness, and safety standards in compliance with health regulations. Inspect equipment and tools regularly to ensure proper functioning.
7.

Logistics Planning and Communication

Work closely with restaurant managers to assess their pastry requirements and plan production schedules accordingly. Develop efficient systems for packaging, labeling, and transporting desserts to ensure they arrive in perfect condition. Track and manage the flow of goods between the pastry kitchen and the restaurants, ensuring seamless communication.
8.

Problem Solving

Address and resolve any issues related to production, logistics, or delivery delays. Manage unexpected challenges during service or logistics disruptions with professionalism and efficiency.

Requirements

Proven experience as a Pastry Sous Chef or in a similar role, preferably with multi-location logistics experience. Expertise in pastry techniques, baking, dessert preparation, and transportation requirements. Strong leadership and team management skills. Ability to work in a high-pressure environment while maintaining attention to detail. Creativity in menu development and presentation. Excellent organizational and logistical planning skills. Knowledge of food safety and hygiene regulations. Culinary degree or equivalent certification preferred.

Working Conditions

Full-time position, including weekends and holidays. Long hours on feet in a fast-paced kitchen environment. Regular travel between restaurant locations for supervision and delivery coordination. Interaction with staff, suppliers, and occasionally guests.
This role is ideal for someone passionate about pastry arts, skilled in logistics management, and eager to take on the challenge of delivering high-quality desserts across multiple locations while ensuring consistency and efficiency.

Job Type: Full-time

Application Question(s):

What is your Notice Period ? What is your Expected Salary ?
Education:

Bachelor's (Preferred)
Experience:

* Sous Chef: 4 years (Preferred)