Junior Sous Chef – Pastry

Job Description

PRIMARY RESPONSIBILITIES:

• Artisanal Bread and Viennoiserie Production
• Seasonal and Festive Pastry Menu Development
• Advanced Plating and Dessert Presentation Techniques
• Gluten-Free and Vegan Pastry Innovations
• Temperature and Texture Control for Chocolate Work
• Sugar Sculpting and Showpiece Creation
• Recipe Standardization and Cost Control
• Trend-Based Pastry Concept Development
• Quality Assurance and Consistency in Production
• Team Training and Pastry Section Supervisions

REPORT LINE & COMMUNICATION:

• Reports to the Director of Culinary & Head Baker.
• Directly supervise the entire kitchen staff, including the line cooks, prep cooks and dishwashers.
• Coordinates with other managers for all activities of the hotel.

OTHERS

• Continuous learning through own IDP.
• Any other...