Junior Sous Chef - Pastry

Key Responsibilities

Prepare and oversee the production of a wide variety of pastries, desserts, breads, and baked items. Ensure all items are prepared to established standards, recipes, and presentation guidelines. Assist in the development of new dessert and pastry items for menus and special events. Support the Pastry Sous Chef in supervising the pastry team during shifts. Provide training and mentorship to Commis and Demi Chefs in the pastry section. Ensure all team members follow proper food handling, higiene, and safety procedures. Oversee mise en place for daily pastry operations and events. Ensure efficient workflow and proper use of equipment. Monitor inventory levels and assist in ordering and stock rotation. Minimize food waste and manage proper storage of ingredients and finished products. Ensure compliance with food safety standards (e.g., HACCP) and health regulations. Qualifications

Diploma or certification in Pastry Arts, Baking, or Culinary Arts preferred. Minimum 3–5 years of pastry kitchen experience, with at least 1 year in a supervisory or lead role. Strong knowledge of pastry techniques, chocolate work, and bakery fundamentals. Creativity and attention to detail in presentation and flavor development. Leadership skills with the ability to manage a small team effectively. Excellent time management and organizational skills. Flexibility to work varied shifts, including weekends and holidays.

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