Job Summary

• The Junior Pastry Sous Chef assists in managing the pastry kitchen and ensuring the production of high-quality pastry items. They are responsible for assisting in menu development, recipe creation, and pastry preparation, while adhering to established standards and techniques. Additionally, Junior Pastry Sous Chefs oversee pastry production, supervise pastry staff, and maintain cleanliness and organization in the pastry kitchen. They may also assist in inventory management, ordering supplies, and ensuring compliance with food safety regulations

Job Responsibilities 1

• Assist the Pastry Sous Chef and Executive Pastry Chef in overseeing all aspects of the pastry kitchen, including production, preparation, and presentation of pastry items.
• Support menu development and recipe creation, ensuring alignment with the restaurant's culinary concept and standards.
• Supervise pastry production and delegate tasks to pastry team members, ensuring efficient workflow and timely completion of orders.
• Ensure adherence to recipes, portion sizes, and plating standards to maintain consistency in pastry presentation.
• Train and mentor pastry staff, providing guidance on pastry techniques, food safety protocols, and kitchen procedures.
• Monitor inventory levels of pastry ingredients and supplies, and assist in placing orders to replenish stock as needed.
• Maintain cleanliness and sanitation in the pastry kitchen, following food safety guidelines and regulations.
• Collaborate with other kitchen departments to coordinate pastry offerings with overall menu offerings and special events.
• Assist in cost control measures by minimizing waste, controlling portion sizes, and optimizing ingredient usage.
• Uphold high standards of quality, creativity, and innovation in pastry production, contributing to the restaurant's reputation for exceptional desserts and pastries.

Skills

Job Responsibilities 2

Additional Responsibilities 3

MARKETING & DEVELOPMENT

To use and promote validated marketing tools defined with other departments to improve the business's performance.

To monitor monthly cover trends and sales analysis.

To possess a strong knowledge on market trends and implement ideas and innovations to remain a leader on the market.

To efficiently work in coordination with other departments.

OPERATIONS

To always act and perform according to LPM standards.

To be an active member during service hours on participating in the operations.

To supervise and be in charge of the pastry area in the kitchen. 

To be in charge of baking our bread as per LPM standards.

To ensure that all food waste during food preparations are kept to a minimum.

To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Job Knowledge & Skills

Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.

Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.

Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.

Keen attention to detail to maintain high standards of food quality, presentation, and consistency.

Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Competencies

Accountability

Quality Management L2

Food Presentation L2

Food Safety and Sanitation L2

Stocks and Sauces L2

Culinary Techniques L2

Collaboration

Leadership

Quality

Resilience

Education

Bachelor's Degree in Hotel Management or Culinary Arts

Certificate in Hospitality