About the Role
Scoop n Dough is leading the way in vegan dessert innovation, creating indulgent plant-based treats that inspire and delight. We are looking for a versatile and detail-oriented but also a challenge-seeking Pastry Chef to join our team. In this role, you will play a key part in managing the production of our desserts, developing new products, and creating efficient systems that support the growth of the brand.
As the Pastry Sous Chef, you will oversee all aspects of production, including pastries, chocolates, and desserts. You will also learn first-hand to lead the creation of new recipes with our co-founder Jimite, explore flavours and techniques, while ensuring they align with our commitment to quality and creativity. Additionally, you will develop and maintain standard operating procedures (SOPs) for kitchen workflows, inventory management, and HACCP compliance. This role is essential in maintaining operational efficiency and driving innovation in our production processes.
If you’re a hands-on professional with experience in both pastry and chocolate production, a knack for organisation, and a passion for plant-based cuisine, this position offers a dynamic and fulfilling opportunity.
Requirements
A minimum of 3 years of experience in pastry and chocolate production in a professional kitchen or manufacturing environment.
Certifications or advanced training in both pastry and chocolates (e.g., tempering, molding, enrobing) techniques.
Proven experience developing recipes and creating innovative products in a fast-paced production setting.
Strong understanding of HACCP compliance and food safety standards, with experience developing and implementing SOPs.
Excellent organizational skills with experience managing kitchen workflows, inventory systems, and batch controls.
Proficiency in using production and inventory software systems to track workflows and improve efficiency.
Fluency in English is required; proficiency in Portuguese is highly preferred.
Ability to work collaboratively, mentor team members, and maintain high levels of professionalism.
A passion for plant-based innovation and sustainable food production.
Key Responsibilities
Create, test, and refine new recipes for chocolates, cakes, and doughnut flavors (excluding dough preparation), aligning with the brand’s values and quality standards.
Oversee daily production processes to ensure efficiency, consistency, and adherence to quality benchmarks.
Develop and implement detailed SOPs for all kitchen operations, covering HACCP compliance, production workflows, and inventory management.
Introduce, document, and maintain manufacturing batch controls, ensuring traceability and adherence to safety standards.
Utilize and improve systems for tracking inventory, production, and workflow efficiency, ensuring accurate records and seamless operations.
Collaborate with the leadership team to design production schedules and ensure timely delivery of products.
Maintain a clean, organized kitchen environment, adhering to all safety and hygiene protocols.
Train and mentor kitchen staff in production techniques, HACCP protocols, and system processes.
Regularly analyze and improve production efficiency, reducing waste and optimizing resources.
Monitor the performance of new products post-launch and gather feedback for iterative improvements.