NO FOREIGN QUOTA

PR / LOCAL / LVTP are welcome

JUNIOR SOUS CHEF (PASTRY) is a chef who assists the Sous Chef/Head Chef in the preparation, production and presentation of pastries, desserts and baked goods.

Other key responsibilities include:

• Assisting in all aspects of pastry production:

This includes preparing a variety of baked goods, desserts, and pastries according to established recipes and standards.

• Supervising and training staff:

May be responsible for overseeing the work of other pastry cooks and commis,ensuring consistency in quality and adherence to recipes.

• Menu planning and development:

May assist in developing new recipes and menu items, working closely with the Head Chef or Sous Chef.

• Maintaining kitchen standards:

Ensuring high standards of hygiene, food safety, and quality control within the pastry section.

• Inventory management:

May assist in inventory taking and managing supplies of baking ingredients

• Supporting the Sous Chef and Head Chef

Supporting the Sous Chef and or Head Chef in all their duties and taking on responsibilities in their absence.

• Adapting to different environments:

May be required to work on offsite events or other tasks outside of the main kitchen area.

R22108752

25C2859