Pastry Junior Sous Chef

About the role

The Pastry Junior Sous Chef supports the Pastry Sous Chef in delivering high‑quality pastry products across the hotel’s food and beverage outlets. This entry‑level management role combines hands‑on pastry production with staff supervision, purchasing and sanitation duties.

Key responsibilities

• Oversee daily pastry production and ensure food handling and sanitation standards are met.
• Lead shift operations, preparing food items and coordinating with restaurant and banquet teams.
• Supervise and train kitchen staff, manage supplies, uniforms and equipment.
• Monitor inventory, purchase supplies within budget, and maintain quality control of raw and cooked products.
• Handle guest inquiries and complaints related to pastry service.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience, or a 2‑year degree in Culinary Arts, Hotel and Restaurant Management with at least 2 years of relevant experience.
• Demonstrated ability to work in a fast‑paced kitchen environment and maintain high standards of cleanliness and safety.
• Strong communication skills and ability to work collaboratively with other departments.