Pastry Sous Chef – High‑Volume Catering Kitchen

About the role

The Pastry Sous Chef is the operational third‑in‑command responsible for managing, directing and executing daily activities of a high‑volume catering pastry kitchen, ensuring flawless technical execution of all dessert items.

Key responsibilities

• Oversee daily production schedule for all pastry items, ensuring efficient workflow.
• Act as final quality control, enforcing recipes, portion sizes and presentation standards.
• Execute complex tasks such as dough lamination, chocolate tempering and showpiece assembly.
• Assist with inventory management, waste minimisation and weekly cost analysis.
• Ensure strict compliance with HACCP food safety and sanitation protocols.
• Train, mentor and coach junior pastry staff on advanced techniques.
• Coordinate staffing schedules and task assignments to meet production deadlines.
• Lead on‑site pastry logistics for catering events, supervising packing, transport, setup and service.

Required profile

• Technical leadership with ability to troubleshoot complex pastry production.
• Relentless focus on consistency and artistic quality.
• Strong logistical planning for simultaneous in‑kitchen and off‑site service.
• Clear, professional communication with staff and senior management.

Required skills

• Dough lamination techniques.
• Advanced chocolate tempering.
• Showpiece assembly and decorative pastry work.
• HACCP food safety compliance.
• Inventory management and cost control.
• Recipe execution and portion control.