CDP/DCDP - Pastry

THE ROLE

Hunger Inc.

WHO YOU ARE

You’re not just passionate about pastry—you live and breathe it. You’re a creative thinker with an eye for detail and a love for modern techniques, but you also respect the classics. Whether it’s tempering chocolate or balancing textures in a plated dessert, you take pride in the craft.

3–4 years of professional pastry experience

If you're someone who finds joy in sugar, structure, and storytelling—this is the kitchen for you.

YOUR TEAM

Sous Chef

WHO YOU WILL REPORT TO

Head

YOU WILL BE RESPONSIBLE FOR

Pastry Operations

• Supporting the Head Pastry Chef in daily operations, including production, hygiene, and kitchen discipline
  

• Managing mise-en-place and ensuring readiness for service across pastry, bakery, and plated dessert sections
  

• Maintaining consistency, taste, and visual appeal of all pastry items
  

Team Leadership

• Leading and mentoring junior pastry chefs and commis
  

• Ensuring smooth kitchen coordination and communication during service
  

Menu Development

• Assisting with R&D for new seasonal menus, tasting sessions, and dessert trials
  

• Contributing creative ideas aligned with our culinary philosophy
  

Training & Development

• Onboarding, training, and evaluating new pastry team members
  

• Upholding standards in technique, hygiene, and plating
  

Inventory & Costing

• Monitoring stock levels, ensuring proper storage, and reducing wastage
  

• Coordinating with Purchase and Stewarding teams to manage costing and quality
  

Scheduling & Rostering

• Assisting in preparing production and cleaning schedules
  

• Managing rosters to ensure appropriate staffing during peak hours
  

Guest Engagement

• Taking guest feedback seriously and translating it into actionable improvements
  

• Occasionally interacting with guests during special events or chef’s tables
  

Cross-Sectional Collaboration

• Working alongside savoury teams for tasting menus, festivals, and collaborative experiences
  

• Supporting service in any pastry section—from bakery to plated desserts—based on need
  

SKILLS & EXPERIENCE

• 3–4 years of pastry experience in high-volume or fine-dining restaurants, boutique bakeries, or 5-star hotels
  

• A degree or diploma from a recognized culinary or pastry school (preferred but not mandatory)
  

• Strong understanding of pastry techniques including chocolate work, bread, viennoiserie, plated desserts, and modern presentations
  

• Strong leadership, time management, and communication skills
  

• Calm, focused, and positive under pressure
  

• Familiarity with kitchen software tools (inventory, recipe costing, scheduling) is a plus
  

WHAT YOU’LL GET

• Creative Freedom

• Career Growth

• Supportive Environment

• Competitive Compensation

• Learning Opportunities

If you’re ready to create desserts that leave lasting memories and lead a team with passion and purpose, we’d love to hear from you.