Job Description

JOB DESCRIPTION: SENIOR SOUS CHEF - LADUREE

Position: Senior Sous Chef
Department: Kitchen Operations (Pastry / Bakery / Hot Kitchen / Events)
Location:
Reports To: Executive Chef / Head Chef
Effective Date:

1. Role Purpose

The Senior Sous Chef plays a key leadership role in the culinary operations of Laduree. This position is responsible for supervising daily production, ensuring exceptional product quality, and supporting operational excellence across pastry, bakery, savory, and service departments. The Senior Sous Chef acts as second-in-command to the Executive Chef, driving consistency, innovation, and brand-aligned luxury standards.

2. Key ResponsibilitiesCulinary Operations & Production Excellence

Lead daily kitchen operations across multiple departments (pastry, bakery, hot kitchen, savory, events). Ensure all products meet Laduree's luxury standards for taste, texture, and presentation. Oversee mise-en-place, portion control, plating, and timely service execution. Monitor stock rotation, product freshness, and quality at all times.

Menu Execution & Brand Standards

Maintain consistency of recipes, SOPs, and Laduree heritage culinary techniques. Assist in seasonal menu rollouts, new product launches, and testing. Support allergen management and menu accuracy.

Staff Leadership, Coaching & Discipline

Supervise and mentor chefs and cooks; ensure multi-skilling and continuous development. Conduct section handovers, assign daily duties, and monitor workflow. Provide performance feedback and escalate concerns when necessary.

Hygiene, Food Safety & Compliance

Enforce HACCP, hygiene audits, and all food safety regulations. Maintain a pristine kitchen environment, including equipment and cold storage. Lead by example in personal hygiene, grooming, and conduct.

Administrative & Operational Coordination

Manage daily production schedules and event/catering prep coordination. Assist with procurement requisitions and accurate stock forecasting. Control food costs, minimize wastage, and ensure correct portioning. Ensure timely reporting of maintenance, equipment faults, and safety risks.

3. Minimum Requirements

3-5+ years experience in professional culinary environments (luxury bakery/pastry experience advantageous). Culinary qualification from an accredited institution. Strong leadership experience with the ability to manage multiple sections. Knowledge of HACCP and food safety compliance. Ability to work long hours, late shifts, weekends, and public holidays. Reliable transport to and from work.

4. Competencies

Excellence in culinary craftsmanship and product quality execution Leadership presence and team motivation capability Strong organisational and multi-tasking skills Calm under pressure and solution-driven decision-making High accountability and attention to fine detail Passion for the Laduree luxury brand and guest experience

5. Working Conditions

High-volume, luxury production and service environment Exposure to hot surfaces, ovens, sharp equipment, and cold storage Long periods of standing, bending, lifting, and fast operational movement Shift-based working hours aligned to operational demands Must comply with uniform, hygiene, and grooming standards
Job Type: Full-time

Application Question(s):

Are you available immediately? Tell us about your experience in fine pastry/bakery environments -- what products are you most confident producing? How do you ensure consistency in recipe execution and plating across the team? What techniques or methods do you rely on to maintain premium product quality during high-volume service? Have you worked with French patisserie products before? Share an example of a time you resolved conflict on the kitchen floor. How do you manage performance issues in your team? How do you contribute to reducing food waste and managing food cost percentages? Have you overseen catering/event production? What were the biggest challenges and results? What does luxury hospitality mean to you -- specifically in a kitchen environment?
Work Location: In person