Sous Chef Pastry & Bakery

Support daily pastry and bakery operations and production.

Supervise and guide the pastry and bakery team.

Ensure recipe consistency and quality standards.

Manage stock, requisitions, and inventory.

Assist with specialized production (e.g. chocolate, doughs, breads).

Take operational responsibility in the absence of senior chefs.

Train and support junior team members.

Maintain food safety, cleanliness, and HACCP standards.

Collaborate with kitchen and F&B teams for smooth service.

Pastry arts degree, baking certification, or equivalent culinary training.

3–5 years of experience in pastry and/or bakery, including supervisory responsibilities.

Strong knowledge of pastry techniques and artisan baking methods.

Experience with chocolate work, laminated dough, and sourdough production.

Knowledge of HACCP and allergen management.

Strong leadership and team management skills.

Organized, detail-oriented, and quality-driven.

Able to work flexible hours, including weekends and holidays.

Experience in hotels or high-volume kitchens is a plus.

Transportation from designated locations to work and back.

Vacation pay.

Recognition & performance bonuses.

Pension plan.

Meals during your shift.

Career growth opportunities and professional development.

Excellent working conditions and a competitive salary.