Senior Sous Chef (Pastry & Bakery)

Job SummaryThe 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 ResponsibilitiesPastry & 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