Pastry Sous Chef

Description

We are hiring a Pastry Sous Chef to join an artisan bakery and café in West Coast. The role involves overseeing pastry production, developing new recipes, ensuring food safety, and supporting the Head Pastry Chef in stock management and kitchen operations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Produce pastry and baked goods with consistency and quality * Research, improve, and develop recipes for menu updates and special occasions * Support stock management, liaise with suppliers, and place orders as required * Represent the brand during public events and exhibitions when needed * Maintain cleanliness, safety, and NEA hygiene standards in all work areas * Supervise and train team members in pastry preparation and hygiene practices

Qualifications and Requirements

* At least 3 years of proven experience in pastry or baking * Strong knowledge of pastry production and creative recipe development * Ability to work in a fast-paced environment with problem-solving skills * Leadership ability to manage and motivate pastry staff * Analytical skills to support business growth and cost management

Working Condition

Working hours

5-day work week, 44 hours per week, with 2 off days