Senior Sous Chef (Pastry & Bakery)

Job Summary

The Senior Sous Chef (Pastry & Bakery) is responsible for supporting the Executive Chef in overseeing the pastry and bakery operations, ensuring the consistent production of high-quality baked goods, pastries, desserts, and specialty products. The role is responsible for production planning, food quality, food safety compliance, manpower supervision, inventory management, cost control, and menu development within a high-volume food production environment.

Key Responsibilities

Pastry & Bakery Operations

• Manage the daily operations of the pastry and bakery section to ensure efficient production and service delivery.
• Plan, organize, and coordinate pastry and bakery production schedules based on operational requirements.
• Prepare and oversee the production of cakes, pastries, breads, desserts, viennoiseries, and specialty bakery products.
• Ensure all products are prepared according to established recipes, quality standards, and presentation requirements.
• Monitor food quality, portion control, consistency, and product presentation.
• Support large-scale catering functions, special events, and seasonal menu offerings.

Menu Development & Innovation

• Assist in developing and implementing new pastry, dessert, and bakery offerings.
• Conduct research and development to improve product quality and operational efficiency.
• Standardize recipes and production procedures to ensure consistency across operations.
• Review industry trends and customer preferences to support menu enhancement initiatives.

Team Leadership

• Supervise and guide pastry and bakery team members in daily operations.
• Conduct on-the-job training to improve technical skills, food safety awareness, and productivity.
• Assist in manpower planning, work scheduling, and performance monitoring.
• Foster teamwork and maintain a positive working environment.

Food Safety & Quality Assurance

• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.
• Implement and maintain HACCP-based food safety procedures.
• Monitor proper storage, handling, labelling, and temperature control of food products.
• Participate in food safety audits, inspections, and corrective action processes.

Inventory & Cost Control

• Monitor inventory levels and coordinate procurement of ingredients and supplies.
• Minimize food wastage through effective production planning and stock management.
• Support food cost control initiatives and operational budget management.
• Monitor equipment usage and ensure operational efficiency.

Equipment & Maintenance

• Ensure proper use, cleanliness, and maintenance of pastry and bakery equipment.
• Report equipment defects, maintenance issues, and safety concerns promptly.
• Maintain a clean, organized, and safe working environment.

Additional Duties

• Support operational requirements during peak periods and special events.
• Participate in departmental meetings and continuous improvement initiatives.
• Perform any other duties assigned by management.

Requirements

• Diploma, Professional Certificate, or equivalent qualification in Pastry & Baking, Culinary Arts, Food & Beverage, Hospitality, or a related discipline.
• Minimum 8 years of relevant pastry and bakery experience, including at least 3 years in a supervisory or leadership role.
• Experience in high-volume food production environments such as institutional catering, hospitality, hotels, healthcare facilities, central kitchens, or large-scale food service operations.
• Proven experience in producing artisan breads, laminated pastries, viennoiseries, cakes, desserts, and buffet dessert offerings.
• Experience supervising and developing kitchen or pastry teams.
• Strong knowledge of pastry production, bakery operations, food presentation, and quality control standards.
• Familiarity with HACCP, food safety, hygiene, and sanitation requirements.
• Experience in inventory management, food cost control, and production planning.
• Strong communication, organizational, and problem-solving skills.
• Ability to work in a fast-paced operational environment and manage multiple priorities.
• Willingness to work shifts, weekends, and public holidays based on operational requirements.

Preferred Skills

• Leadership and Team Management
• Pastry & Bakery Production Expertise
• HACCP and Food Safety Compliance
• Inventory and Cost Management
• Production Planning and Scheduling
• Menu Development and Innovation
• Quality Assurance and Operational Excellence