Viennese sous chef

We are looking for a skilled and passionate Viennese Sous Chef to assist the Head Pastry/Viennese Chef in leading daily production, maintaining exceptional product quality, and ensuring the highest standards of viennoiserie craftsmanship. Key Responsibilities
Assist the Head Pastry/Viennese Chef in managing daily production of croissants, pains au chocolat, brioches, escargots, and other viennoiseries. Oversee and participate in all stages of production, including dough preparation, lamination, shaping, proofing, baking, and finishing. Ensure strict adherence to approved recipes and product standards. Maintain consistent quality, taste, texture, and presentation across all viennoiserie products. Conduct regular quality checks to ensure products meet the highest culinary and aesthetic standards. Manage raw material inventory, ensuring freshness, proper storage, FIFO rotation, and optimal stock levels. Support team supervision and ensure compliance with HACCP, food safety, and kitchen hygiene standards. Minimize food waste while maintaining product quality and production efficiency. Qualifications & Experience
Culinary degree or specialized professional training in pastry arts, baking, or viennoiserie from a recognized institution. Minimum 3–5 years of experience in high-volume bakery or pastry production, including at least 1–2 years specializing in viennoiserie. Proven expertise in traditional French viennoiserie techniques, including dough lamination and sourdough viennoiserie. Previous supervisory or team leadership experience is preferred. Experience in luxury, fine-dining, or internationally recognized bakery and restaurant brands is an advantage. Knowledge of inventory management, stock rotation, and basic cost control principles. Strong leadership, communication, organizational, and problem-solving skills. Passion for pastry craftsmanship, attention to detail, and commitment to culinary excellence. Additional Requirements
Willingness to relocate to company-provided accommodation. Available for immediate joining. NOC required for transfer.