Junior Sous Chef / Chef De Partie - Pastry
Core
Train and supervise kitchen personnel, produce high-quality food in a specified area, and ensure strict adherence to hygiene, safety, and quality standards.
Role type
Junior Sous Chef / Chef De Partie (Pastry)
Builds
Food items for hotel guests and events
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, team supervision, quality control, hygiene compliance, inventory management, HACCP application, cost control
Preferred skills
Culinary school certification, multilingual ability, leadership, stress management
Technologies
None stated
Responsibilities
Train and supervise kitchen staff, check taste/temperature/visual appeal of food, store equipment and perishables hygienically, prevent use of contaminated products, adhere to safety and government legislation, control food portioning and wastage
Seniority
Junior, hands-on IC