Sous Chef (Bakery) - $5,500 + VB

Working Timings

7am to 5pm / 9am to 5pm / 3pm to 11pm (Depending on roster)

Summary

The Head of Line leads and supervises a specific production station, ensuring quality, consistency, and efficient batch output while coaching the team.

Responsibilities

Batter mixing, moulding, shaping, baking (Pastry Production only)

Layer cake preparation and assembly (Pastry Decor only)

Bread dough mixing, moulding, shaping and baking (Bread Production only)

Ensure product quality, process consistency, and adherence to hygiene standards

Conduct QA checks and monitor daily production outputs

Collaborate on production planning, team scheduling, and resource allocation

Supervise workflow, support overcrowding or skill gaps, and maintain production momentum

Ensure all recipes and SOPs are followed accurately and consistently

Provide on-the-job training to the team

Requirements

At least 8 years of experience in the pastry and baking industry is required

Proven experience of supervisory role in a production / bakery kitchen

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