Sous Chef – Bakery & Pastry (Contract)

About the role

The Sous Chef – Bakery & Pastry leads the creation and production of breads, pastries, cakes, desserts and other baked goods, ensuring consistent quality and presentation. You will work closely with the culinary team to plan menus, manage inventory and uphold food safety standards.

Key responsibilities

• Supervise the preparation and production of bakery and pastry items.
• Ensure consistent quality, taste, and visual presentation of all baked goods.
• Assist in menu planning and development of new bakery and pastry offerings.
• Oversee bakery staff, schedule shifts and provide training.
• Monitor inventory levels, place orders and control waste.
• Enforce HACCP and food safety standards throughout production.
• Maintain production schedules to meet service demands.

Required profile

• Diploma or Certificate in Bakery & Pastry or Culinary Arts.
• Minimum 5 years experience in bakery or pastry production.
• At least 2 years in a supervisory or leadership role.
• Strong leadership, organizational and team‑management abilities.

Required skills

• Bakery production techniques.
• Pastry preparation and decoration.
• HACCP compliance and food safety knowledge.
• Inventory management.
• Menu planning.
• Staff supervision.