Junior sous chef pastry and bakery

Company Description The Detour is a hospitality-focused establishment committed to delivering high-quality food experiences with a strong emphasis on pastry and bakery offerings. Located in Muscat, The Detour combines creative culinary concepts with consistent execution to offer guests memorable dining moments. The team values collaboration, professionalism, and attention to detail in both the kitchen and front-of-house operations. Joining The Detour means working in a dynamic environment where culinary skills are developed and innovation is encouraged. Role Description The Junior Sous Chef – Pastry and Bakery is a full-time, on-site role based in Muscat, supporting the pastry chef and bakery team in daily production and service. Responsibilities include preparing pastries, breads, and desserts, assisting in menu development, and ensuring recipes and presentation standards are followed. The role involves organizing mise en place, monitoring baking processes, maintaining product quality and consistency, and ensuring proper storage and rotation of ingredients. The Junior Sous Chef will help train and guide junior team members, uphold food safety and hygiene standards, and coordinate with other kitchen sections to ensure smooth service. This position is hands-on and requires active participation in both preparation and service periods. Qualifications • Strong practical skills in pastry and bakery production, including preparation of doughs, batters, and desserts. • Knowledge of kitchen operations, including mise en place, portion control, and plating standards. • Understanding of food safety, sanitation, and HACCP principles, with a commitment to maintaining a clean and safe work environment. • Ability to follow recipes, standard operating procedures, and quality guidelines while meeting service timelines. • Effective communication and teamwork skills, with the ability to collaborate positively in a multicultural kitchen environment. • Previous experience in a professional pastry or bakery kitchen; hotel or restaurant background is an advantage. • Culinary or pastry certificate/diploma is preferred, or equivalent practical experience. • Willingness to work flexible hours, including weekends and holidays, based on operational needs. Show more Show less

Strong practical skills in pastry and bakery production, including preparation of doughs, batters, and desserts. Knowledge of kitchen operations, including mise en place, portion control, and plating standards. Understanding of food safety, sanitation, and HACCP principles, with a commitment to maintaining a clean and safe work environment. Ability to follow recipes, standard operating procedures, and quality guidelines while meeting service timelines. Effective communication and teamwork skills, with the ability to collaborate positively in a multicultural kitchen environment. Previous experience in a professional pastry or bakery kitchen; hotel or restaurant background is an advantage. Culinary or pastry certificate/diploma is preferred, or equivalent practical experience. Willingness to work flexible hours, including weekends and holidays, based on operational needs.

Prepare pastries, breads, and desserts; assist in menu development; ensure recipes and presentation standards are followed. Organize mise en place, monitor baking processes, maintain product quality and consistency, and ensure proper storage and rotation of ingredients. Train and guide junior team members; uphold food safety and hygiene standards; coordinate with other kitchen sections to ensure smooth service. Engage in both preparation and service periods; hands-on participation.