Junior Sous Chef - Pastry And Bakery

Role Description

Kitchen Responsibilities

• Mix, bake, decorate, and finish pastry and bakery items while maintaining consistent portioning and presentation.
• Oversee mise en place for the pastry section and monitor inventory, ordering, and stock rotation.
• Ensure all products meet food safety and hygiene requirements.
• Help train and guide pastry team members and collaborate with other kitchen sections during service.
• Contribute ideas for new menu items and seasonal specials.

Qualifications

• Strong foundation in pastry and bakery techniques, including dough preparation, dessert production, and decorative finishing.
• Professional kitchen experience is preferred, especially in a high-volume or upscale restaurant or café.
• Knowledge of food safety, HACCP principles, and kitchen hygiene standards is required.
• Follow recipes accurately while maintaining quality and consistency, and support menu development under guidance.
• Use organizational, time management, communication, and teamwork skills to manage preparations and service.
• Flexibility to work shifts, weekends, and holidays is required by operational needs.
• A culinary or pastry diploma or certification is preferred; equivalent practical experience is considered.
• Previous Middle East experience or familiarity with international dessert trends is advantageous.