Junior Sous Chef (Pastry)

About the role

This entry‑level management position supports the kitchen team in delivering high‑quality pastry items while ensuring daily operational objectives are met. You will work closely with senior chefs, assist in food production, purchasing, and maintain strict sanitation standards.

Key responsibilities

• Maintain food handling and sanitation standards throughout the pastry kitchen.
• Oversee production and preparation of pastry items, ensuring consistency and quality.
• Coordinate with restaurant and banquet departments to time service and events.
• Lead shifts, personally preparing pastries and executing special guest requests.
• Supervise and train junior kitchen staff, monitor performance, and handle staffing needs.
• Check raw and cooked product quality and create decorative food displays.
• Participate in menu development, new concepts, and promotional activities.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with 2 years of experience.
• Strong understanding of kitchen sanitation, food safety, and loss‑prevention policies.
• Ability to work in a fast‑paced environment and communicate effectively with team members.

Required skills

• Pastry preparation and baking techniques
• Food handling and sanitation compliance
• Culinary production planning
• Decorative food display creation
• Menu development and concept implementation