Sous Chef

Position: Sous Chef (Pastry)

Reports to: Head Chef

Key Responsibilities

• Assist the Head Chocolatier in overseeing daily chocolate production operations.

• Produce chocolate products including bon bons, and decorative chocolate items.

• Handle tempering of chocolate using machine and/or hand tempering methods.

• Prepare fillings, ganache, caramel, praline, and inclusions according to recipes.

• Perform moulding, piping, enrobing, decorating, and demoulding of chocolate products.

• Ensure consistency in quality, taste, appearance, and texture.

• Supervise and train junior chocolate and pastry team members.

• Plan daily production schedules to meet order volume and deadlines.

• Conduct quality checks and troubleshoot chocolate defects (blooming, cracking, air bubbles).

• Ensure proper storage, labelling, and FIFO of ingredients and finished goods.

• Assist in inventory management and raw material ordering.

• Maintain strict hygiene, food safety, and workplace safety standards

• Ensure chocolate equipment and tools are properly used and maintained.

• Step in to lead the chocolate team in the absence of the Head Chocolatier.

Requirements

• Proven experience in chocolate production or pastry with strong chocolate focus.

• Experience working in a production kitchen or chocolate factory environment is an advantage.

• Strong leadership and training skills.

• Attention to detail and passion for chocolate craftsmanship.

• Able to work in a fast-paced, temperature-controlled environment

  Keen applicants can send your resume to [Confidential Information]