Sous Chef ( 3D Cake Artist)

Role overview

Responsibilities

• Oversee cake artistry, decorating, baking, chocolate, and stewarding sections; manage production plans and deliver accurate orders on time.
• Monitor recipe adherence and product quality, resolve issues before dispatch, and decide whether products require rework, should be held, or are ready for release.
• Manage inventory with Procurement and Inventory teams to reduce stockouts and waste.
• Schedule staff and allocate workloads according to volumes; lead, coach, and hold section heads and teams accountable.
• Run daily production briefings and coordinate priorities, special requests, and operational needs.
• Identify training needs and coordinate onboarding and development with HR.
• Enforce food safety, hygiene, sanitation, and HACCP standards; work with QC on quality and food-safety standards.
• Own escalations involving design, quality, rework, and delivery timelines.
• Monitor and report output, quality, on-time completion, and kitchen costs, including labor, ingredients, and wastage against budget.
• Plan capacity for peak periods, improve workflows and productivity, and make decisions on equipment and operational changes.
• Coordinate with Operations, Supply Chain, Marketing, and other teams on launches, seasonal collections, and production planning.
• Maintain a clean, organized, safe, and efficient kitchen.

Requirements

• 7–10 years of professional kitchen, bakery, or food production experience.
• Experience managing a multi-section kitchen, bakery, or high-volume production facility.
• Strong cake production and decoration knowledge, including expert-level fondant and cake-craft skills.
• Strong attention to detail and understanding of product quality and presentation.
• Experience managing and developing a multi-person kitchen team, including scheduling, coaching, performance management, and team development.
• Working knowledge of inventory management, food cost, wastage, and production planning.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP principles.
• Ability to manage changing order volumes and tight deadlines; strong problem-solving, decision-making, leadership, and communication skills.
• Commercial awareness of kitchen budgets and cost control; highly organized and comfortable in a fast-paced, high-volume environment.
• Hands-on leadership style and willingness to participate in daily kitchen operations.

Workplace

• The role oversees kitchen and production-facility operations.