Pastry Sous Chef plays a leading role in our pastry kitchen, combining technical mastery with creativity to deliver exceptional desserts, breads, and baked goods across all areas of the Etihad Campus. You will work closely with the Head Pastry Chef and wider senior culinary team to manage production, drive innovation, and maintain consistency for both large-scale events and bespoke hospitality. Alongside your culinary expertise, you will inspire and mentor a growing team of pastry chefs, ensuring standards, compliance, and operational efficiency are met every time. This is a unique opportunity to showcase your talent and leadership at one of the UKs most dynamic sports and entertainment venues. Key Responsibilities Lead and support the pastry section in the preparation, production, and presentation of all pastry items.
Deputise for the Head Pastry Chef in their absence, ensuring seamless operations across all outlets.
Mentor, train, and supervise the pastry team including Chef de Parties, Commis, and casual workers.
Collaborate with senior chefs on menu planning, innovation, and event-specific designs.
Oversee and complete all necessary compliance paperwork (HACCP, allergen matrixes, due diligence checks).
Manage ordering, stock control, and waste reduction in line with departmental budgets.
Drive high standards of food quality, consistency, and presentation under time pressure.
Ensure strict adherence to food safety, hygiene, and allergen management policies.
Contribute ideas for new pastry concepts and support development of seasonal/event menus.
Skills, Knowledge & Expertise Essential Significant experience as a Pastry Chef de Partie or Sous Chef in high-volume, quality-driven environments.
Demonstrated leadership and people management skills.
Strong technical expertise in pastry, bakery, chocolate, and plated desserts.
Level 2 Food Hygiene and Safety (or willingness to obtain immediately).
Strong organisational skills with the ability to work under pressure and meet deadlines.
Clear communication skills and the ability to collaborate effectively across the wider culinary team.
Flexibility to work evenings, weekends, and matchdays as required.
Desirable NVQ Level 3 in Professional Cookery (Patisserie) or equivalent qualification.
Experience working in large-scale hospitality operations such as stadiums, arenas, or hotels.
Knowledge of allergen management and HACCP implementation.
Proven ability to innovate and contribute to menu development.
Experience in managing budgets, ordering systems, and supplier relationships.
Job Benefits Meals on Shifts Enjoy lunch & dinner while you work. Company Pension Scheme Secure your future with our competitive pension plan. Birthday Day Off - Enjoy an extra day off to celebrate your birthday. Inclusive & Diverse Workplace Be part of a team that values diversity and inclusion. On-Site Parking - Parking available at site locations. Career Development Opportunities - Grow with us through learning, progression, and internal opportunities. Competitive Holiday Allowance - plus bank holidays.
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