Junior Sous Chef - Pastry (f/m/x)
Core
Support daily operations of the Pastry department, manage team, and ensure high-quality desserts, pastries, and bread for restaurants, banquets, and hotel events.
Role type
Junior Sous Chef (Pastry)
Builds
Desserts, pastries, bread, and ice-creams for Lourse patisserie, EG restaurant, banquets, and hotel events
Domain
Luxury hospitality / Pastry
Deliverable
physical/clinical work
Required skills
Pastry production management, team supervision, new dessert/pastry/ice-cream creation, food safety and hygiene compliance, cost monitoring, recruitment and training support, shift flexibility
Preferred skills
Hotel or premium restaurant pastry experience, creativity with current trends, strong attention to detail and presentation, ability to work under pressure
Technologies
None stated
Responsibilities
Support Head Pastry Chef in daily operations, supervise product quality and quantity, coordinate production across multiple outlets, create new menu items, monitor labor costs and productivity, participate in team recruitment and training, ensure timely order completion
Seniority
Junior, hands-on IC