Sous Chef – Pastry Job Description
Position: Sous Chef – Pastry
Experience: 5–8 Years
Location: [Restaurant/Hotel Name]
Department: Kitchen / Bakery & Pastry
Key Responsibilities
- Assist the Head Chef in managing daily pastry kitchen operations.
- Prepare and present high-quality desserts, pastries, cakes, breads, and bakery items.
- Maintain consistency in taste, presentation, and food quality standards.
- Supervise and train junior chefs, commis, and bakery staff.
- Monitor inventory, food costing, and minimize wastage.
- Ensure hygiene, food safety, and kitchen cleanliness as per company standards.
- Support menu planning and seasonal dessert development.
- Coordinate with procurement and operations teams for smooth kitchen functioning.
Requirements
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 5–8 years of experience in pastry/bakery operations.
- Strong knowledge of baking techniques, dessert plating, and chocolate work.
- Leadership and team-handling skills.
- Ability to work in fast-paced kitchen environments and flexible shifts.
Skills
- Pastry & Bakery Production
- Team Management
- Food Presentation
- Inventory Control
- Hygiene & HACCP Knowledge
- Creativity & Innovation
Salary
₹35,000 – 40,000 per month (Based on experience)
Pay: ₹30,530.09 - ₹40,065.10 per month
Work Location: In person
