Junior Sous Chef Pastry

Exquisitely designed, magnificently welcoming, Sofitel Kuala Lumpur Damansara is your private oasis of luxury and relaxation. Promising an unforgettable fusion of Malaysian culture and French art de vivre, every detail is curated for your comfort.

Sleep dreamily and dine divinely. Relax in our award-winning spa, and cool off in the refreshing pool. A hotel that cares for you as much as it cares for its community, just steps from the restaurants and shopping centres of Damansara Heights.

Position Summary:

The Junior Sous Chef – Pastry is responsible for assisting the Pastry Sous Chef in the efficient operation of the pastry kitchen. This includes production, quality control, hygiene standards, and training of pastry team members. The role requires creativity, precision, and the ability to lead the pastry team in the absence of the Pastry Sous Chef.

Key Responsibilities:

Operational Responsibilities:

• Supervise daily pastry kitchen operations and ensure consistent high-quality products.

• Assist in the planning and development of new pastry items, desserts, and seasonal offerings.

• Oversee preparation, portioning, and presentation of all pastry items according to established recipes and standards.

• Support in managing inventory, stock rotation, and wastage control.

• Ensure mise-en-place is done to meet operation needs.

Team Management & Training:

• Assist in guiding, training, and mentoring junior team members including pastry cooks and trainees.

• Monitor performance and provide feedback for continuous development.

• Lead by example in maintaining professionalism, discipline, and teamwork within the kitchen.

Hygiene & Safety:

• Ensure strict adherence to HACCP and food safety standards.

• Maintain cleanliness and organization of pastry kitchen at all times.

• Conduct regular inspections of workstations, equipment, and storage areas.

Administrative Duties:

• Support in menu engineering, costing, and requisitions.

• Assist in scheduling and managing manpower to match operational requirements.

• Liaise with other kitchen and service departments to ensure smooth operations.

Qualifications & Experience:

• Diploma or Degree in Culinary Arts or Pastry.

• Minimum 3–5 years of pastry kitchen experience in a hotel or fine dining environment.

• Prior experience in a supervisory role is preferred.

• Strong knowledge of classic and modern pastry techniques.

• Familiarity with international dessert trends and plating styles.

Key Competencies:

• Passionate about pastry and dessert creation.

• Leadership skills with the ability to motivate a team.

• Attention to detail and commitment to excellence.

• Creativity and innovation in recipe development.

• Strong organizational and time management abilities.

• Flexibility to work shifts, weekends, and public holidays.

Qualifications:

Education:

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

• Additional certifications in pastry or dessert specialization (e.g., chocolate work, sugar artistry, cake decorating) are an advantage.

Experience:

• Minimum of 3 to 5 years of hands-on pastry kitchen experience in a hotel, resort, or fine dining establishment.

• At least 1 year in a supervisory or team lead role within the pastry section.

• Proven experience in creating a wide variety of pastries, desserts, baked goods, and contemporary plated sweets.

Technical Skills:

• Strong knowledge of classic and modern pastry techniques.

• Skilled in working with chocolate, sugar, doughs, mousses, creams, and glazes.

• Familiar with dietary restrictions (gluten-free, sugar-free, vegan desserts).

• Good understanding of pastry kitchen operations, costing, and food safety practices.

Other Requirements:

• Proficient in basic computer applications (MS Word, Excel) for inventory, ordering, and documentation purposes.

• Knowledge of HACCP standards and food hygiene certification (preferred).

• Able to work in a fast-paced, high-pressure environment.

• Physically fit and capable of standing for long hours and lifting kitchen equipment or ingredients.

Personal Attributes:

• Passionate about pastry with an eye for detail and creativity.

• Strong team spirit and leadership qualities.

• Good communication skills and a proactive attitude.

• Flexible with working hours, including weekends and holidays.

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