The Sous Chef & Head Pastry Chef will play a dual role in managing both the savory and pastry departments of the kitchen. This position requires high culinary skills, creativity, and leadership abilities to oversee all aspects of food preparation, cooking, and pastry creatio.


  • Lead the kitchen team in preparing and executing savory dishes and pastry items, ensuring they meet quality and presentation standards.
  • Collaborate with the Head Chef and the project management to develop seasonal menus, incorporating both savory and pastry offerings.
  • Train and supervise kitchen staff, providing guidance on culinary techniques, recipes, and pastry arts.
  • Manage inventory for both the savory and pastry departments, ordering ingredients and supplies as needed.
  • Maintain cleanliness and organization in both the savory and pastry kitchens, following food safety and sanitation guidelines.
  • Coordinate with front-of-house staff to ensure timely and efficient service of both savory and pastry items.
  • Monitor food costs and labor expenses, working to maximize efficiency and profitability.
  • Handle any kitchen-related issues or emergencies in the absence of the Head Chef.
  • Foster a positive and collaborative work environment within the kitchen team.


  • Proven experience as a Sous Chef and Pastry Chef or similar combined role in a high-end restaurant or boutique setting.
  • Culinary degree or equivalent certification in both savory and pastry arts.
  • Strong leadership and communication skills.
  • Excellent culinary and pastry techniques, with a focus on quality and creativity.
  • Ability to multitask and prioritize in a fast-paced environment.
  • Knowledge of food safety and sanitation regulations.
  • Creative flair and passion for both savory and pastry arts.
  • Availability to work evenings, weekends, and holidays as needed.


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