Pestry Sous Chef

The Pastry Sous Chef is responsible for leading the Pâtisserie section in a 100% pure vegetarian kitchen. The role focuses on daily operations, team management, menu planning support, R&D for seasonal offerings, and maintaining strong control over costing, systems, and quality. The Pastry Sous Chef works closely with the Executive Chef and senior kitchen team to ensure smooth and efficient operations.

Key Responsibilities

● Lead and manage the Pâtisserie section and pastry team

● Oversee daily production, workflow planning, and kitchen operations

● Ensure consistency, quality, hygiene, and adherence to SOPs

● Support the Executive Chef and senior chefs in menu planning and daily operations

● Lead R&D for new products and seasonal menus, including trials and standardization

● Plan and execute pastry requirements for ODCs, small catering events, and customized orders when required

● Handle MIS (ERP) system entries related to production, inventory, and reporting

● Prepare and maintain recipe documentation, costing sheets, and yield calculations

● Use Excel for costing, inventory tracking, and operational reporting

● Monitor raw material usage, control wastage, and maintain food cost targets

● Coordinate with procurement and operations teams for smooth execution

Required Skills & Qualifications

● Formal qualification in Pâtisserie / Bakery or equivalent experience

● Minimum 3–4 years of experience as a Pastry Sous Chef or similar role

● Strong knowledge of vegetarian pastry and dessert production

● Experience in team leadership and production kitchen operations

● Proficiency in ERP systems, Excel, and food costing

● Strong organizational and problem-solving skills

● Ability to work in a structured, fast-paced environment