
JUNIOR PASTRY CHEF
27 minutes ago
Overview
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.
Responsibilities
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.
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