Junior Sous Chef, Pastry Full Time

About The Role

Contribute to pastry production, team supervision, training, quality control, and overall kitchen organization. Their expertise and support help ensure the successful and efficient functioning of the pastry operations within a culinary establishment.

Key Duties and Responsibilities  

• Pastry Production – assists in the preparation and production of pastries, desserts, bread, and other baked goods. Follows recipes and standard operating procedures to ensure consistent quality and presentation.
• Menu Development – contributes to menu development by suggesting new pastry items, flavor combinations, and creative presentations. Work closely with the senior pastry chefs to brainstorm and execute innovative and appealing dessert offerings.
• Pastry Team Supervision – provides guidance and support to the pastry team members, including pastry cooks, bakers, and assistants, assists in assigning tasks, monitoring performance, and ensuring adherence to quality and safety standards.
• Kitchen Organization and Cleanliness – responsible for maintaining a clean, organized, and efficient kitchen. Ensure that workstations are properly set up, kitchen equipment is well-maintained, and cleanliness and hygiene standards are upheld. May be required to assist in developing cleaning schedules and implementing safety protocols. Ensure all HACCP guidelines and steps are followed by the kitchen.
• Training and Development – participates in the training and development of the pastry team. He/she provides hands-on instruction, demonstrates techniques, and offers guidance to help improve skills and ensure consistent execution of pastry recipes.
• Quality Control – assists in maintaining high-quality standards in pastry production, performs regular inspections of pastry items, checking for taste, texture, appearance, and adherence to recipe specifications. Also monitors storage conditions and ensures proper handling and rotation of ingredients.
• Inventory Management – helps in managing inventory for the pastry section. Monitors stock levels of ingredients, supplies, and equipment, ordering, receiving, and organizing inventory to ensure smooth operations and minimize waste.
• Collaboration and Communication – the pastry Junior Sous Chef collaborates closely with other sections of the kitchen, such as the main kitchen or pastry service team. Communicates effectively with team members, chefs, and servers to ensure a seamless and coordinated flow of operations.
• Problem Solving – identifies and resolves issues or challenges that may arise in the pastry section. He/she contributes to problem-solving efforts, suggesting solutions and implementing corrective actions to address operational or quality-related concerns.
• Continuous Learning – updates industry trends, techniques, and new pastry developments. Actively seek opportunities for professional growth, attend workshops or training sessions, and remain informed about emerging pastry ingredients, tools, and methods.
• Assists and monitors Chef De Partie and Demi Chef de Partie in day-to-day operations.
• Helps to develop menus and standard recipes that allow the food section kitchen to operate at an acceptable cost.

Experience & Educational Requirements

• Diploma Certification in Culinary Arts or its equivalent.

• HACCP certified

• 2 years in a similar position in a five-star hotel.

• Good command of the English language spoken & written

• Performs tasks accurately and efficiently

• Undertake all tasks completely

• Flexible

• Organized and disciplined, dedicated and loyal

• Friendly, pleasant and easy to be around

• Work effectively under pressure to meet deadlines

• Willing to take personal responsibility for own performance.