Junior Sous Chef - Pastry

About the role

As a Junior Sous Chef – Pastry you will support the culinary vision of a leading hotel brand, ensuring smooth and delicious kitchen operations. You will work hands‑on with the pastry team to create memorable guest experiences while upholding the highest standards of hospitality.

Key responsibilities

• Provide hands‑on leadership and coaching to kitchen staff, focusing on outlets or banquets.
• Manage daily production, create and monitor production lists, perform line checks and expedite service periods.
• Develop and implement seasonal menus, promotional features and daily specials.
• Foster collaboration between Front‑of‑House and Back‑of‑House teams for seamless service.
• Assist with inventory management, ordering and staff scheduling.
• Maintain compliance with health, safety, sanitation and alcohol awareness regulations.

Required profile

• High school diploma; culinary or hospitality education preferred.
• Minimum 5 years of pastry kitchen experience in a high‑standard restaurant or 5‑star hotel.
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand.
• Strong time‑management, prioritisation and problem‑solving skills under pressure.
• Familiarity with HACCP standards.
• Experience in international chain hotels is a plus.

Required skills

• HACCP compliance
• Pastry production techniques
• Menu development
• Inventory management
• Ordering and scheduling processes