Pestry Sous Chef

The Pastry Sous Chef is responsible for leading the Ptisserie 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 Ptisserie 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 Ptisserie / Bakery or equivalent experience

Minimum 34 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