Junior Sous Chef - Pastry
Core
Lead a fast-paced pastry kitchen at a Michelin-starred hotel, mentoring staff, managing production of artisan breads and baked goods, and ensuring food safety and quality standards.
Role type
Junior Sous Chef (Pastry)
Builds
Fresh artisan breads, rolls, muffins, celebration cakes, and all bakeshop items for hotel outlets and banquets.
Domain
Luxury hospitality / Pastry & Bakery
Required skills
Culinary leadership, dough handling (laminated, sourdough), cake construction, food safety compliance, inventory management, budget forecasting, team delegation
Preferred skills
Luxury setting experience, menu development, cost management, industry trend analysis
Technologies
Watson LMS, Birchstreet procurement system
Responsibilities
Provide real-time coaching and course correction during shifts; Prepare daily production of fresh artisan breads and bakeshop items; Manage guest allergies and dietary restrictions; Conduct internal food safety audits and line checks; Monitor food inventory levels and place orders; Assist with dessert menu development and implementation; Delegate tasks to ensure peak team performance.
Seniority
Junior, hands-on IC with leadership responsibilities