Pastry Junior Sous Chef Responsibilities:

• Guide and inspire the pastry team, including coaching and developing Senior CDPs and below, ensuring skills are enhanced and team performance is optimized.
• Oversee kitchen standards, including regular audits, temperature checks, and adherence to health and safety legislation, ensuring compliance with company policies.
• Monitor inventory levels, conduct stock counts, and manage wastage and transfers, ensuring accurate records and ingredient availability.
• Build strong relationships with restaurant management, engage in daily briefs, and collaborate with the Head Chef and Senior Sous for menu planning and reporting.
• Set clear goals, provide regular feedback, mentor high-performing team members, and foster creativity and innovation to achieve business objectives.
• Ensure high-quality food presentation, meet customer expectations, and generate ideas to enhance the dining experience.
• Oversee the smooth operation of the kitchen, manage legislative requirements, and ensure consistent food quality by following recipes and achieving target GP.
• Create a dynamic team environment, develop an “Achieving Together” culture, and drive results through effective communication and collaboration with colleagues.

Pastry Junior Sous Chef Requirements:

• Formal Qualification in patisserie
• Minimum 2 years at similar capacity
• Overall experience more than 8 years
• Strong Computer skills and familiarity with Excel and costing
• Good computer skills
• International experience (big bonus but not essential)

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