Pastry Sous Chef

As Pastry Sous Chef, you will support and elevate the pastry and dessert program across Love, Makoto’s concepts — from bakery case and café items to plated desserts in full-service settings. You will work closely with the Executive Chef to lead the pastry team, develop seasonal menus, execute high-quality pastry products, and ensure consistent standards in taste, presentation, and sanitation.

Key Responsibilities Culinary Leadership

• Assist in daily pastry kitchen operations, ensuring quality, consistency, and timely production of all pastry and dessert items.

• Support the development and execution of seasonal and concept-driven dessert menus that reflect Japanese and global pastry traditions.

• Oversee mise en place to ensure readiness for service, including doughs, batters, fillings, garnishes, and décor elements.

• Train, mentor, and inspire pastry cooks and apprentices; help enforce kitchen standards and protocols.

Production & Execution

• Prepare high-quality pastries, breads, plated desserts, confectionery items, and specialty seasonal offerings.

• Maintain consistency in recipes, portion sizes, and plating presentations across multiple service environments.

• Adjust and refine recipes based on guest feedback and production performance.

Quality Control & Standards

• Ensure all pastry production meets high standards of taste, texture, appearance, and food safety.

• Monitor food storage, rotation, and inventory; assist with ordering specialty ingredients and supplies.

• Enforce sanitation, hygiene, and safety policies in compliance with local health regulations.

• Maintain a clean, organized, and efficient workspace at all times.

Qualifications

Required:

• 3–5 years of professional pastry experience in high-volume, fine dining, or modern casual kitchens (bakery/restaurant/hotel).

• Strong technical skills in pastry fundamentals: doughs, chocolates, sugar work, plated desserts, viennoiserie, and Japanese-influenced sweets.

• Leadership ability to support team development and manage workflow in a fast-paced environment.

• Excellent time management, communication, and organizational skills.

• Ability to work flexible hours including weekends, holidays, and peak restaurant service times.

Preferred:

• Culinary degree or specialized pastry certification.

• Experience with Japanese dessert techniques or willingness to learn cultural pastry styles.

• Food safety certification (e.g., ServSafe or equivalent).

Skills & Competencies

• Creative mindset with strong attention to detail.

• Ability to collaborate across culinary teams.

• Passion for quality, consistency, and hospitality.

• Calm under pressure and proactive problem solving.

• Strong work ethic and professional kitchen demeanor.

Salary : $70,000 - $90,000