Pastry Chef – Sous Chef

Role Overview

This role is responsible for day-to-day bakery operations, product consistency, and assisting in menu development and production systems.
The ideal candidate is hands-on, experienced, and capable of leading a small team while maintaining high-quality output.

Key Responsibilities

Bakery Production

• Oversee daily production of bread, pastries, cakes, and desserts
• Ensure consistency, quality control, and presentation standards
• Manage production schedules based on café demand and catering orders
• Monitor proper storage, shelf life, and food safety standards

Product Development

• Assist in developing new signature baked goods and dessert items
• Improve existing recipes for cost efficiency and scalability
• Support seasonal menus, promotions, and catering offerings

Team Leadership

• Supervise and train junior bakers and kitchen staff
• Ensure proper workflow, discipline, and kitchen organization
• Maintain a clean, efficient, and well-structured production environment

Inventory & Cost Control

• Monitor usage of ingredients and minimize wastage
• Assist in ordering and maintaining stock levels
• Work with management to control food cost and margins

Qualifications

• Minimum 5–8 years experience in bakery or pastry kitchen
• Experience in a senior baker, pastry chef, or sous chef role
• Strong knowledge of bread, pastries, cakes, and dessert production
• Experience in batch production or commissary-style operations is a strong advantage
• Understanding of costing, portion control, and kitchen systems
• Ability to work early shifts and flexible hours
• Passion for quality, consistency, and continuous improvement

Job Type: Fixed term
Contract length: 1 month

Pay: Php30,000.00 - Php40,000.00 per month

Work Location: In person