Junior Sous Chef - Pastry

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By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

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Key Responsibilities:

• Prepare and oversee the production of a wide variety of pastries, desserts, breads, and baked items.

• Ensure all items are prepared to established standards, recipes, and presentation guidelines.

• Assist in the development of new dessert and pastry items for menus and special events.

• Support the Pastry Sous Chef in supervising the pastry team during shifts.

• Provide training and mentorship to Commis and Demi Chefs in the pastry section.

• Ensure all team members follow proper food handling, hygiene, and safety procedures.

• Oversee mise en place for daily pastry operations and events.

• Ensure efficient workflow and proper use of equipment.

• Monitor inventory levels and assist in ordering and stock rotation.

• Minimize food waste and manage proper storage of ingredients and finished products.

• Ensure compliance with food safety standards (e.g., HACCP) and health regulations.

Skills and Qualifications:

• Diploma or certification in Pastry Arts, Baking, or Culinary Arts preferred.

• Minimum 3–5 years of pastry kitchen experience, with at least 1 year in a supervisory or lead role.

• Strong knowledge of pastry techniques, chocolate work, and bakery fundamentals.

• Creativity and attention to detail in presentation and flavor development.

• Leadership skills with the ability to manage a small team effectively.

• Excellent time management and organizational skills.

• Flexibility to work varied shifts, including weekends and holidays.