Senior Sous Chef

Key Responsibilities

• Assist in managing daily pastry production and central kitchen operations.
• Lead, supervise, and motivate the pastry team to achieve production targets and quality standards.
• Prepare, bake, and decorate a wide range of pastries, cakes, desserts, breads, and confectioneries.
• Ensure consistency in product quality, taste, presentation, and portion control across all outlets.
• Support menu development, product innovation, and seasonal offerings.
• Monitor inventory levels and coordinate ordering of ingredients and supplies.
• Minimize wastage and optimize stock usage through effective planning and cost control.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Conduct regular quality checks on ingredients, production processes, and finished products.
• Train, coach, and develop junior chefs and kitchen staff.
• Assist in scheduling manpower and allocating duties to meet operational requirements.
• Maintain a clean, organized, and efficient working environment.
• Work closely with management and other departments to support business and operational goals.

Requirements

• Diploma, Certificate, or relevant qualification in Culinary Arts, Pastry & Baking, or a related field.
• Minimum 3-5 years of pastry kitchen experience, preferably in a Central Kitchen, bakery, hotel, or large-scale food production environment.
• At least 1-2 years of supervisory or leadership experience in a pastry team.
• Knowledge of pastry production, baking techniques, cake decorating, and dessert preparation.
• Familiarity with food safety regulations and HACCP standards.
• Excellent leadership, communication, and team management skills.
• Ability to work efficiently in a fast-paced production environment.
• Creative mindset with attention to detail and presentation.