Junior Pastry Sous Chef
Core
Coordinate and ensure smooth flow of pastry and bakery operations across all hotel outlets, maintaining and enhancing food products through creative menu development and presentation.
Role type
Junior Pastry Sous Chef (Supervisory IC)
Builds
Pastry and confectionery products for hotel outlets and banqueting events
Domain
Luxury hospitality / Pastry & Bakery
Required skills
Pastry, bakery, chocolate, and plated dessert production; Menu planning and recipe costing; Stock management and par level control; Team supervision and training; Hygiene and safety compliance; Leadership and communication
Preferred skills
International experience; Pastry specialization; Analytical and conceptual thinking
Technologies
Excel, Word, Outlook, Materials (ordering and stock systems)
Responsibilities
Supervise daily pastry production for the entire hotel; Assist Executive and Senior Sous Chefs in creating and implementing pastry standards; Coach, counsel, and develop team members; Ensure all pastry items meet highest quality standards; Conduct stock takes and control par levels; Enforce hygiene standards and prepare for audits
Seniority
Junior, hands-on IC with supervisory duties
