Senior Sous Chef – Pastry & Bakery

About the role

We are looking for an experienced Senior Sous Chef to lead our pastry and bakery production. You will oversee the entire food preparation process, from receiving raw materials to delivering finished plates, ensuring the highest standards of quality, safety, and presentation.

Key responsibilities

• Control food production flow, ensuring FIFO practices and strict sanitation.
• Monitor raw material quality in collaboration with receiving and purchasing teams.
• Maintain compliance with recipes, portion sizes, and presentation standards.
• Lead pre‑preparation (mise en place) for peak service periods and the following day.
• Enforce hygiene policies, conduct daily checks, and support the hygiene manager and executive chef.
• Ensure cleanliness of pastry work areas and supervise station cleaning after each service.
• Report equipment defects and ensure safe use of kitchen tools.
• Provide accurate recipes and train line cooks for consistent output.
• Estimate food consumption, manage purchasing, and minimize waste.
• Prepare daily work lists, brief the team on updates, and attend sous‑chef meetings.
• Coordinate with main kitchen, culinary, and butchery teams to guarantee sufficient high‑quality mise en place.

Required profile

• Strong commitment to food safety and hygiene standards.
• Hands‑on leadership style with the ability to train and motivate staff.
• Excellent time‑management and prioritisation skills.
• Willingness to take on additional duties beyond routine tasks.
• Professional rapport with internal and external stakeholders.

Required skills

• Food safety and sanitation procedures.
• Pastry and bakery production techniques.
• Mise en place preparation.
• Operation and maintenance of kitchen equipment.