Pastry Sous Chef

Radix HR; Philippines; On-site; PHP 420,000 - 540,000; Full time

Job summary

Radix HR in the Philippines seeks a Pastry Sous Chef to support the Head Chef in daily pastry kitchen operations, ensuring quality and timely production of pastries, desserts, breads, and other baked goods. You will supervise pastry staff, develop recipes, and uphold food safety and inventory controls.

Join a busy culinary team where creativity is valued, and you will help maintain high standards in presentation, portioning, and consistency while driving efficiency and cost awareness across the

Qualifications

• Graduate in Culinary Arts or Pastry Arts is an advantage.
• Relevant experience in pastry production, baking and dessert prep.
• Experience in supervisory or senior pastry kitchen role is preferred.
• Knowledge of pastry techniques, baking methods, dessert plating and ingredient handling.

Responsibilities

• Assist Head Chef in planning, organizing, and supervising daily pastry kitchen operations.
• Oversee preparation, baking, assembly, decoration, and presentation of pastries, desserts, breads, and other baked products.
• Ensure consistency in taste, texture, portioning, presentation, and quality per recipes and standards.
• Develop new pastry and dessert offerings, improve existing recipes, and contribute ideas for menu development.
• Train pastry team to ensure proper techniques, efficient workflow, and adherence to kitchen standards.
• Coordinate with Head Chef and other kitchen sections to meet service requirements.
• Monitor ingredient availability, inventory levels, storage conditions, and product usage to minimize waste and control costs.
• Ensure proper handling, labeling, storage, and rotation of ingredients and finished products per safety standards.
• Maintain cleanliness, organization, and proper use of pastry equipment and stations.
• Assist in monitoring food costs, production requirements, and portion control.
• Address production issues and quality concerns promptly; support SOPs and policy implementation.

Skills

Pastry production

Baking

Dessert preparation

Supervisory experience

Recipe development

Food safety

Inventory management

Cost control

Leadership

Teamwork

Time management

Creativity

Education

Diploma in Culinary Arts / Pastry Arts

Job description

Job Summary

The Pastry Sous Chef supports the Head Chef in overseeing the daily operations of the pastry section, ensuring the consistent preparation, quality, presentation, and timely production of pastries, desserts, breads, and other baked goods. This role assists in supervising pastry staff, developing and executing recipes, maintaining food safety and sanitation standards, and managing ingredients and inventory. The Pastry Sous Chef also helps maintain kitchen efficiency and consistency while contributing creative ideas to enhance the restaurant's pastry offerings.

Duties and Responsibilities

• Assist the Head Chef in planning, organizing, and supervising daily pastry kitchen operations.
• Oversee the preparation, baking, assembly, decoration, and presentation of pastries, desserts, cakes, breads, and other baked products.
• Ensure consistency in taste, texture, portioning, presentation, and quality in accordance with established recipes and restaurant standards.
• Assist in developing new pastry and dessert offerings, improving existing recipes, and contributing creative ideas for menu development.
• Supervise, guide, and train pastry team members to ensure proper techniques, efficient workflow, and adherence to kitchen standards.
• Coordinate with the Head Chef and other kitchen sections to ensure timely preparation and service requirements are met.
• Monitor ingredient availability, inventory levels, storage conditions, and product usage to minimize waste and control costs.
• Ensure proper handling, labeling, storage, and rotation of ingredients and finished products in accordance with food safety and sanitation standards.
• Maintain cleanliness, organization, and proper use of pastry equipment, tools, and workstations.
• Assist in monitoring food costs, production requirements, and portion control to support operational efficiency.
• Address pastry production issues and quality concerns promptly, escalating significant matters to the Head Chef.
• Support the Head Chef in implementing kitchen policies, standard operating procedures, and performance improvement initiatives.
• Perform other related duties as assigned by the Head Chef.

Qualifications

• Graduate of Culinary Arts, Baking and Pastry Arts, or a related field is an advantage.
• Relevant professional experience in pastry production, baking, and dessert preparation, preferably in a restaurant, hotel, café, or similar food service establishment.
• Previous experience in a supervisory or senior pastry kitchen role is preferred.
• Knowledge of pastry techniques, baking methods, dessert plating, recipe development, and ingredient handling.
• Familiarity with food safety, sanitation, inventory management, and cost control practices.
• Ability to lead, train, and coordinate pastry kitchen staff effectively.
• Strong organizational skills, attention to detail, and time management.
• Creativity and willingness to develop new products and improve existing offerings.
• Ability to work under pressure and adapt to changing production and service requirements.
• Good communication and teamwork skills, with the ability to follow the direction and standards established by the Head Chef.