Job Description
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 safet
