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.