Pastry Junior Sous Chef

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.