Viennese Sous Chef

About the role

We are seeking a skilled and passionate Viennese Sous Chef to support the Head Pastry/Viennese Chef in daily production. The role focuses on maintaining exceptional quality and the highest standards of viennoiserie craftsmanship.

Key responsibilities

• Assist in managing daily production of croissants, pains au chocolat, brioches, escargots, and other viennoiseries.
• Oversee all production stages: 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 products.
• Conduct regular quality checks and manage raw material inventory with FIFO rotation.
• Support team supervision and ensure compliance with HACCP, food safety, and kitchen hygiene.
• Minimize food waste while maintaining efficiency.

Required profile

• Culinary degree or professional training in pastry arts, baking, or viennoiserie.
• 3–5 years of high‑volume bakery or pastry production experience, including 1–2 years specializing in viennoiserie.
• Proven expertise in traditional French viennoiserie techniques.
• Previous supervisory or team‑leadership experience is preferred.
• Experience in luxury, fine‑dining or internationally recognized bakery brands is an advantage.

Required skills

• Dough lamination
• Sourdough viennoiserie techniques