Junior Sous Chef - Pastry

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1. Culinary Production & Quality Control

• Assist in the preparation, production, and presentation of all pastry, bakery, and dessert items in accordance with approved recipes, portion controls, and hotel standards.

• Supervise daily mise en place and ensure readiness for all service periods, including buffet, à la carte, banquets, and special events.

• Ensure consistency in taste, texture, appearance, and presentation of all pastry products.

• Conduct regular quality checks to maintain the highest culinary standards.

• Participate in menu development, seasonal offerings, and special promotions as directed by senior culinary leadership.

2. Supervision & Team Leadership

• Supervise and coordinate the activities of Commis Chefs, Demi Chefs, and other pastry kitchen staff during assigned shifts.

• Provide training, guidance, and mentorship to junior team members to enhance skills and maintain performance standards.

• Monitor staff performance and provide constructive feedback to ensure compliance with operational standards.

• Assist in scheduling, task delegation, and shift planning to ensure efficient kitchen workflow.

3. Food Safety & Hygiene Compliance

• Ensure full compliance with all local health regulations, HACCP standards, and hotel food safety policies.

• Maintain cleanliness and sanitation of all workstations, equipment, and storage areas in accordance with hygiene protocols.

• Monitor proper storage, labeling, dating, and rotation of ingredients (FIFO).

• Immediately report any food safety concerns or incidents to senior management.

4. Inventory & Cost Control

• Assist in monitoring inventory levels of pastry ingredients and supplies to prevent shortages or wastage.

• Support the implementation of portion control and waste management procedures.

• Participate in stock counts and reconciliation processes as required.

• Ensure proper utilization and storage of all perishable goods to minimize spoilage and financial loss.

5. Operational Support

• Ensure the pastry kitchen operates efficiently during all service periods.

• Coordinate with other kitchen sections and Food & Beverage outlets to ensure timely delivery of pastry products.

• Assist in banquet production planning and execution for events, conferences, and special functions.

• Step into the role of Sous Chef – Pastry in their absence, ensuring continuity of operations.

6. Equipment & Workplace Safety

• Ensure proper use, maintenance, and cleaning of all pastry equipment and tools.

• Report equipment malfunctions or maintenance needs promptly.

• Adhere strictly to occupational health and safety guidelines to prevent workplace accidents and injuries.

7. Administrative Responsibilities

• Maintain accurate production records, temperature logs, and cleaning schedules as required.

• Assist in recipe documentation and standardization processes.

• Support compliance with hotel policies, employment regulations, and internal operational procedures.

1. Education & Professional Certification

• Diploma or Degree in Culinary Arts, Pastry Arts, Baking & Confectionery, or a related field from a recognized culinary institution.

• Formal apprenticeship or certified professional training in pastry production preferred.

• Valid Food Safety and Hygiene Certification as required by local regulations.

• HACCP certification or equivalent food safety training is strongly preferred.

2. Professional Experience

• Minimum of 3–5 years of progressive experience in a professional pastry kitchen, preferably within a hotel, resort, or high-volume hospitality environment.

• At least 1–2 years of supervisory experience in a pastry or bakery operation.

• Demonstrated experience in buffet production, à la carte desserts, plated desserts, bakery items, and banquet pastry operations.

3. Technical Competencies

• Advanced knowledge of classical and contemporary pastry techniques, baking methods, chocolate work, sugar artistry, and dessert presentation.

• Strong understanding of portion control, food costing, and waste management principles.

• Ability to interpret and execute standardized recipes with precision and consistency.

• Proficiency in operating and maintaining commercial pastry equipment.

• Working knowledge of food safety standards, hygiene regulations, and sanitation practices.

4. Leadership & Behavioral Competencies

• Demonstrated ability to supervise, train, and motivate kitchen staff in a fast-paced environment.

• Strong organizational and time-management skills.

• Ability to work under pressure while maintaining high-quality standards.

• Effective communication and interpersonal skills.

• High level of professionalism, integrity, and attention to detail.

5. Physical & Work Requirements

• Ability to stand for extended periods and work in a high-temperature kitchen environment.

• Capability to lift and carry heavy items in accordance with occupational safety standards.

• Flexibility to work shifts, weekends, public holidays, and extended hours as required by hotel operations.

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.