Junior Sous Chef – Pastry & Bakery

About the role

Radisson Collection Resort Galle is looking for a passionate Junior Sous Chef – Pastry & Bakery to support the Executive Pastry Chef in delivering high‑quality desserts, breads and baked goods that exceed guest expectations.

Key responsibilities

• Assist the Executive Pastry Chef/Sous Chef in daily pastry and bakery kitchen operations.
• Prepare and present pastries, desserts, breads, cakes, viennoiserie and other baked items to hotel standards.
• Supervise and coach Commis and Demi Chefs, ensuring consistency in taste, quality and portion control.
• Monitor mise en place and production schedules for restaurants, banquets and special events.
• Control food costs by minimizing waste and managing inventory, stock rotation and ordering.
• Maintain strict compliance with HACCP, food safety, hygiene and sanitation standards.

Required profile

• Proven experience as a Junior Sous Chef, Chef de Partie or Demi Chef de Partie in pastry & bakery within a luxury hotel or high‑end establishment.
• Professional qualification or diploma in Culinary Arts, Pastry & Bakery preferred.
• Strong leadership, communication and team supervision abilities.
• Ability to work under pressure, flexible for shifts, weekends and public holidays.

Required skills

• Advanced pastry and bakery production techniques.
• HACCP and food safety compliance.
• Inventory management and food costing.
• Creative menu development and presentation.

What we offer

• Opportunities for career growth, learning and development within a global hotel group.
• Inclusive, diverse workplace with employee resource groups.
• Global hotel rate benefits and local perks tailored to the region.
• Supportive environment encouraging ambition and innovation.