About the role The Pastry & Bakery Junior Sous Chef supports the Sous Chef and Executive Pastry Chef in the overall management of kitchen operations. This role ensures the highest standards of food preparation, presentation, and service while supervising kitchen staff, maintaining efficiency, and assisting with menu planning and quality control.

What you will do – Main Duties and Responsibilities

• Assist the Sous Chef in managing daily kitchen operations across all sections.
• Supervise and coordinate the activities of Chef de Partie and junior kitchen staff.
• Ensure compliance with hygiene, sanitation, and safety standards.
• Support menu development, food costing, and inventory management.
• Monitor food quality and consistency across all sections.
• Train, mentor, and motivate kitchen staff to maintain high performance.
• Assist in planning and executing special events, banquets, and functions.