Pastry Sous Chef

Key Responsibilities

• Lead and support the pastry section in the preparation, production, and presentation of all pastry items.
• Deputise for the Head Pastry Chef in their absence, ensuring seamless operations across all outlets.
• Mentor, train, and supervise the pastry team — including Chef de Parties, Commis, and casual workers.
• Collaborate with senior chefs on menu planning, innovation, and event-specific designs.
• Oversee and complete all necessary compliance paperwork (HACCP, allergen matrixes, due diligence checks).
• Manage ordering, stock control, and waste reduction in line with departmental budgets.
• Drive high standards of food quality, consistency, and presentation under time pressure.
• Ensure strict adherence to food safety, hygiene, and allergen management policies.
• Contribute ideas for new pastry concepts and support development of seasonal/event menus.

Skills, Knowledge & Expertise

• Significant experience as a Pastry Chef de Partie or Sous Chef in high-volume, quality-driven environments.
• Demonstrated leadership and people management skills.
• Strong technical expertise in pastry, bakery, chocolate, and plated desserts.
• Level 2 Food Hygiene and Safety (or willingness to obtain immediately).
• Strong organisational skills with the ability to work under pressure and meet deadlines.
• Clear communication skills and the ability to collaborate effectively across the wider culinary team.
• Flexibility to work evenings, weekends, and matchdays as required.

• NVQ Level 3 in Professional Cookery (Patisserie) or equivalent qualification.
• Experience working in large-scale hospitality operations such as stadiums, arenas, or hotels.
• Knowledge of allergen management and HACCP implementation.
• Proven ability to innovate and contribute to menu development.
• Experience in managing budgets, ordering systems, and supplier relationships.

Job Benefits