Job Summary
This role is to consistently support the delivery of a genuinely unique and positively unforgettable pastry and dessert offering across The House of KOKO and its event operations. As Pastry Sous Chef, you will play a key role in maintaining exceptional pastry standards, ensuring consistency, creativity and operational excellence across all pastry production.
Reporting to the Head Chef, you will take ownership of the day-to-day pastry operation, managing production with confidence and efficiency while delivering exceptional quality across restaurant service, member experiences and events. Working within a small, agile team, you will be comfortable operating independently, planning effectively and taking a proactive approach to organisation and execution.
You will bring strong technical pastry skills, excellent attention to detail and a collaborative mindset, balancing creativity with consistency while contributing to the wider success of the kitchen and guest experience.
Role and Responsibilities
Operational
- Lead the day-to-day pastry operation across restaurant service, members' dining, events and special projects.
- Oversee pastry mise en place, production schedules and service preparation.
- Take a hands-on approach in service, executing pastry orders efficiently across
- Ensure all desserts, baked goods and pastry items are consistently delivered to specification.
- Support the creation and development of seasonal pastry menus and event-specific offerings.
- Maintain the highest standards of food quality, presentation and consistency.
- Ensure full compliance with food safety, allergen management and hygiene standards.
- Work closely with Events, FOH and Operations teams to deliver bespoke pastry experiences, where required.
- Support ordering, stock management and production planning for pastry ingredients.
- Ensure all pastry equipment is maintained and operating effectively.
Financial
- Support management of pastry food cost, wastage and yield controls.
- Monitor stock levels and assist with ordering and inventory management.
- Ensure recipes and portion controls are followed accurately.
- Support efficient production planning to minimise waste and maximise profitability.
Team Management
- Lead and develop pastry chefs and junior kitchen team members.
- Deliver training and coaching to maintain pastry standards.
- Support recruitment, onboarding and development of pastry team members.
- Foster a positive, collaborative and quality-driven working environment.
- Lead by example in professionalism, organisation and attention to detail.
About You
We are seeking an experienced Pastry Sous Chef to support the daily operations of dynamic kitchens - someone who embodies professionalism, consistency and a deep passion for food, with the following key attributes:
- Previous experience as a Pastry Sous Chef or equivalent role in a high-quality hospitality environment.
- Strong technical pastry, bakery and dessert production skills.
- Passion for creativity, presentation and seasonal menu development.
- Experience delivering pastry offerings for both à la carte service and events.
- Strong organisational and planning skills.
- Thorough understanding of food safety and allergen management.
- Positive leadership style with the ability to train and develop others.
- Detail-oriented with a commitment to excellence and consistency.
This job description outlines the general scope and duties of the role. Additional tasks may be required to meet evolving business needs.