Pastry Sous Chef

Position Purpose The Pastry Sous Chef is the operational third-in-command responsible for managing, directing, and executing the daily activities of the catering pastry kitchen. This role's core purpose is to ensure the consistent, high-volume production and flawless technical execution of all pastry and dessert items, directly upholding the standards set by the Executive and Assistant Pastry Chefs. They are the hands‑on leader responsible for staff mentorship, managing production flow, and personally supervising the intricate on‑site service and presentation for all catering events. The Pastry Sous Chef assists the assistant pastry chef in overseeing the daily operations of the pastry department, ensuring the production of high‑quality desserts, pastries, and baked goods. This role involves supporting the team, maintaining high standards of hygiene and food safety, and contributing to the development of innovative recipes. The Pastry Sous Chef must have strong baking and pastry skills, creativity, and leadership abilities to support the team and deliver outstanding culinary experience.

Main Responsibilities Operational Management and Production (In‑Unit)

Daily Supervision : Oversee and manage the daily production schedule for all pastry items, ensuring efficient workflow across all sections.

Quality Assurance : Act as the final quality control point for all items, enforcing strict adherence to standardized recipes, portion sizing, and presentation guidelines set by the Executive Pastry Chef.

Recipe Execution : Lead by example, executing the most complex or time‑sensitive production tasks, such as specialized dough lamination, advanced chocolate tempering, or intricate showpiece assembly.

Inventory & Cost Control : Assist the Assistant Pastry Chef with managing inventory levels, receiving and inspecting deliveries, minimizing waste, and conducting weekly cost analysis to maintain budgetary targets.

Hygiene & Safety : Ensure rigorous compliance with all food safety (HACCP) and sanitation protocols throughout the entire pastry kitchen.

Team Leadership and Development

Training & Mentorship : Train, mentor, and coach all junior staff (Pastry CDPs, DCDPs, and Commis Chefs) on advanced technical skills, quality standards, and efficient production methods.

Staff Coordination : Assist in the daily scheduling and task assignment for the team, optimizing staff deployment to meet production deadlines and event demands.

Performance : Assist the Assistant Pastry Chef in monitoring staff performance and providing feedback, fostering a disciplined, positive, and creative work environment.

Event Logistics and Execution (Off‑Site)

Event Command : Take primary responsibility for all pastry logistics and on‑site culinary operations for assigned catering events, including supervising the packing, transport, setup, and organized strike (breakdown).

Service Delivery : Lead the team during the event service, personally overseeing the intricate final assembly, garnishing, and structural integrity of plated desserts and delicate buffets.

Adaptability : Solve any on‑site production or presentation issues quickly and effectively, ensuring client expectations are always met regardless of venue constraints.

Key Competencies

Technical Leadership : The skill and authority to lead and troubleshoot complex pastry production.

Consistency Driver : A relentless focus on maintaining uniform quality and artistic standard in every single item produced.

Logistical Planning : Exceptional ability to plan staff and resources across simultaneous in‑unit production and off‑site service.

Communication : Clear, effective, and professional communication skills for directing staff and coordinating with senior management.

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Hospitality

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