Sous Chef - Pastry - The Hoxton Bengaluru City

What you’ll do…

• Support the Executive Pastry Chef in leading the day-to-day pastry operation across restaurants, bars, events and in-room experiences.
• Organise daily production, sections and team responsibilities so everything is ready at the right time and to the right standard.
• Maintain quality, taste, consistency and presentation across all pastry and bakery items.
• Help develop seasonal menus, specials and event concepts, testing recipes and turning ideas into practical production plans.
• Coach and train the pastry team, giving clear feedback and helping people build their technical skills and confidence.
• Manage stock, ordering, rotation, portion control and waste, keeping a close eye on food cost.
• Make sure food safety, hygiene, allergens, HACCP and temperature records are properly managed every day.
• Keep equipment and work areas safe, clean and well maintained, following up quickly on repairs.
• Work closely with the wider kitchen, F&B and Events teams to coordinate changing business needs.
• Lead the department in the Executive Pastry Chef’s absence and be ready to work hands-on alongside the team.

What we’re looking for…

• Individuals. You’re looking for a place where you can be you; no clones in suits here.
• Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
• You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
• You’re not precious. We leave our egos at the door and help get things done.
• You’re up for doing things differently and trying (almost) everything once.
• If we got stuck in a lift together, we’d have a good time and share a few laughs.
• You want to be part of a team that works hard, supports each other, and has fun along the way.
• You’ll bring strong pastry experience and have already supervised or led a team in a professional kitchen.
• You have excellent knowledge of pastry and bakery techniques, production planning and presentation.
• You understand food cost, stock, waste and the practical realities of delivering across several outlets and events.
• You’re a supportive, clear and fair leader who enjoys developing junior chefs.
• You have thorough knowledge of food hygiene, allergens and HACCP requirements.
• You’re organised, calm under pressure and comfortable stepping up when the Executive Pastry Chef is away.
• A culinary or pastry qualification is preferred.