Junior Sous Chef (Bakery & Pastry)

Job Summary The Junior Sous Chef Pastry & Bakery is part of the responsible team for the strategic and operational management of pastry & bakery operations. This role requires a master artisan who can balance the art of patisserie with the science of large-scale production. You will lead a team of pastry chefs and bakers, overseeing the development of innovative menus, maintaining impeccable quality standards, managing budgets, and ensuring that every dessert, bread, and viennoiserie that leaves the kitchen reflects the establishment's reputation for excellence. Key Responsibilities 1. Culinary Leadership & Innovation • Develop the overall pastry and bakery concept in alignment with the brand's identity and culinary direction. Design and update seasonal menus for Cafes, Catering, Retail and Wholesale. • Stay ahead of industry trends (display styles, flavour combinations, dietary trends) and integrate them into the offerings. • Collaborate with the Senior Management and F&B team to ensure seamless pairing of dessert menus. 2. Operational Management • Oversee all aspects of the pastry and bakery kitchen operations, including production schedules, mise en place, and service execution. • Establish and enforce strict standard operating procedures (SOPs) for recipes, plating guides, and portion control to ensure consistency. • Manage inventory levels, ordering, and receiving of all pastry-related ingredients and supplies. • Ensure all equipment is properly used, maintained, and in good working order; coordinate maintenance and repairs as needed. 3. Team Leadership & Development • Recruit, train, and mentor a high-performing team of pastry cooks, bakers, and supervisors. • Foster a positive, collaborative, and respectful kitchen culture that encourages creativity and professional growth. • Conduct regular performance reviews, provide constructive feedback, and identify training needs to up-skill the team. • Create weekly schedules, manage labour costs, and ensure adequate staffing for all shifts and events. 4. Financial Management • Develop and manage the pastry department budget, including food cost, labour cost, and operating expenses. • Monitor food cost percentages closely; engineer menus to maximize profitability without compromising quality. • Analyse sales data and waste reports to identify areas for improvement and cost savings. 5. Quality Control & Compliance • Maintain the highest standards of hygiene, sanitation, and safety in accordance with HACCP and local health department regulations. • Conduct daily taste and quality checks on all items leaving the bakery. • Ensure proper storage, labelling, and rotation of all ingredients to minimize waste and guarantee freshness. Qualifications & Requirements Education & Experience • Culinary degree or equivalent professional certification (Pastry Arts focus preferred). • Minimum [3-5] years of progressive culinary experience in high-volume, high-quality establishments (luxury hotels, Michelin-starred restaurants, or renowned bakeries). • At least [2-3] years of experience in a leadership or management role (e.g., Head Chef, Chef de Cuisine). Skills & Competencies Master Artisan: Extensive knowledge of classical and modern pastry techniques, chocolates, confections, ice creams, bread baking, and viennoiserie. Mathematical Acumen: Strong ability to calculate recipe yields, manage food costs. Leadership: Proven ability to inspire, motivate, and discipline a diverse team. Organisation: Exceptional ability to multitask, prioritise, and manage time effectively in a fast-paced environment. Creativity: A strong aesthetic sense and the ability to create visually stunning and delicious products. Communication: Excellent verbal and written communication skills. Working Conditions • Ability to stand for long periods and work in busy kitchen environments. • Flexibility to work early mornings, late nights, weekends, and holidays as required by the business. Show more Show less

Culinary degree or equivalent professional certification (Pastry Arts focus preferred). Minimum [3-5] years of progressive culinary experience in high-volume, high-quality establishments (luxury hotels, Michelin-starred restaurants, or renowned bakeries). At least [2-3] years of experience in a leadership or management role (e.g., Head Chef, Chef de Cuisine).

1. Culinary Leadership & Innovation: Develop the overall pastry and bakery concept, design and update seasonal menus for Cafes, Catering, Retail and Wholesale; stay ahead of industry trends and integrate them into offerings; collaborate with Senior Management and F&B team for dessert menu pairing. 2. Operational Management: Oversee all pastry and bakery kitchen operations, production schedules, mise en place, service execution; establish SOPs for recipes, plating guides, and portion control; manage inventory, ordering, and receiving of ingredients; ensure equipment is maintained. 3. Team Leadership & Development: Recruit, train, and mentor pastry cooks, bakers, and supervisors; foster positive kitchen culture; conduct performance reviews and identify training needs; create weekly schedules and manage labour costs. 4. Financial Management: Develop and manage pastry department budget, monitor food and labour costs and operating expenses; analyze sales data and waste reports for cost savings. 5. Quality Control & Compliance: Maintain hygiene, sanitation, and safety per HACCP and health regulations; conduct daily taste and quality checks; proper storage, labeling, and rotation of ingredients to minimize waste and ensure freshness.