Sous Chef – Pastry Job Description

Position: Sous Chef – Pastry
Experience: 5–8 Years
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.
Robust knowledge of baking techniques, dessert plating, and chocolate work.
Leadership and team-handling skills.
Ability to work in rapid-paced kitchen environments and versatile 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

📌 Sous Chef / Pastry Chef Bengaluru
🏢 Aubree Le Chocolatier
📍 Bengaluru