Pastry Chef / Sous Chef

About the role

Roles & Responsibilities Oversee and manage all operational duties within the pastry department. Ensure all products meet established standards for quality, consistency, taste, and presentation. Monitor and control food and production costs to maximize efficiency and minimize wastage. Develop and create pastry menus, seasonal specialties, and innovative product offerings. Maintain high standards of personal hygiene and comply with all food handling and preparation procedures. Ensure full compliance with food safety, hygiene, and sanitation regulations in accordance with statutory requirements. Maintain cleanliness and proper upkeep of kitchen facilities, baking equipment, refrigerators, and workstations to meet sanitary standards. Manage inventory levels, stock control, and ordering of pastry ingredients and supplies. Train and guide junior kitchen staff where required to ensure consistent quality and operational standards. Support continuous improvement initiatives to enhance product quality, productivity and customer satisfaction. Job Requirements Minimum 5 years of relevant experience in a pastry kitchen. Strong knowledge of pastry production, baking techniques, dessert preparation and food safety standards. Proven ability to manage food costs, inventory, and production planning. Creative mindset with a passion for pastry and dessert innovation. Ability to work effectively under pressure in a fast-paced environment. Able to work on weekends and public holidays.

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Company Intel

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