Junior Sous Chef (Pastry) Job at Four Seasons (North Malé Atoll)

Pastry Sous Chef

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If ...

Location

United Kingdom , London

Salary:

43000.00 GBP / Year

Baxter Storey

Expiration Date

Until further notice

Requirements

Proven experience working as a Commis Chef or similar role
Knowledge of various cooking techniques and cuisines
Strong understanding of food safety and sanitation practices
Ability to work in a fast-paced, high-pressure environment
Excellent attention to detail and organisational skills
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Job Responsibility

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef
ensuring food safety standards are adhered to at all time
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary
Coaching of junior chefs to support development
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

What we offer

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 week’s enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels

Fulltime

Executive Chef; Executive Sous Chef; Executive Pastry Chef; Sous Chef; Chef de Partie; Chef de Partie Pastry; Senior Baker

An Epic Icon needs an Epic Team! Based in the Northern Territory, Ayers Rock Re...

Location

Australia , Yulara

Salary:

80730.00 - 110000.00 / Year

Voyages Indigenous Tourism

Expiration Date

June 10, 2026

Requirements

Certificate III in Commercial Cookery and/or Certificate III in Patisserie or equivalent
Minimum 4 years of experience post-apprenticeship in a similar role
Previous experience within a large kitchen operation
Experience within a hotel or resort environment
Understanding of food safety standards and HACCP principles
Full time Positions Available

Job Responsibility

Deliver quality food and service operations and to drive profitable and sustainable outlets that provide high quality products and service to guests. To provide human resource management to, and liaise closely with, the kitchen brigade and supporting departments to ensure operational outcomes are achieved
Work closely with the Executive chef to ensure seamless kitchen operations conducted by the culinary team. Assist with menu execution, uphold quality standards, and mentor sous chefs and line staff, driving consistency, creativity, and guest satisfaction across all dining venues
Lead the pastry and bakery team, crafting innovative sweet creations that elevate the guest experience and reflect the property's brand. To oversee production, quality, and presentation while mentoring staff and driving excellence across all pastry operations
Support the Executive Chef & Executive Sous Chef in managing kitchen operations, ensuring consistent culinary quality and smooth service across outlets. Leading by example, supervising staff, coordinating food preparation, and maintaining high standards of hygiene, efficiency, and creativity
Oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes in their designated area. They will assist the Sous Chef and Executive Chef in maintaining kitchen standards, training junior staff, and ensuring food safety compliance
Assist the Executive Pastry Chef in the management of bakery operations in line with budgetary, food presentation and workplace health and safety requirements and produce quality pastry items to ensure high levels of guest satisfaction and to meet key performance indicators

What we offer

discounted accommodation
competitive pay
resort discounts
delicious on-shift meals
relocation assistance payment
access to staff pool, gym, and Residents Club
rental discounts
$700 vacation bonus
resort vouchers for work anniversary
development opportunities

Fulltime

Pastry Chef And Senior Pastry Chef

Pastry Chef & Senior Pastry Chef – Premium Hospitality (Matchdays Only) #DareTo...

Location

United Kingdom , London

Salary:

17.14 GBP / Hour

Levy

Expiration Date

Until further notice

Requirements

Experienced Pastry Chef or Senior Pastry Chef in high-end or large-scale kitchens
Creative, precise, and passionate about pastry craft
Calm under pressure, organised, and detail-oriented
Excellent team player with strong communication and mentoring skills
Level 2 Food Hygiene (Level 3 desirable for Senior Pastry Chef)
Able to commit to all matchdays for the season, plus 2–3 prep days per match

Job Responsibility

Prepare and produce high-quality desserts, plated desserts, baked items, and daily café pastries
Maintain consistency and presentation across multiple venues and event types
Follow recipes, portion guidelines, and quality standards
Support service flow and collaborate with the brigade to deliver seamless service
Ensure strict adherence to food safety, hygiene, and allergen compliance
Lead a pastry section during prep and service, including café and event operations
Mentor and develop junior pastry chefs
Manage stock, prep schedules, and section organisation
Collaborate with Sous and Head Chefs on menu innovation and special events
Maintain excellence in presentation, flavour, and quality under pressure

What we offer

Work on high-profile events like Brit Awards, P&G events, and other major stadium experiences
Produce pastries for daily service at M Café, 7am–5pm
Work alongside Michelin-calibre chefs and industry leaders
Supportive, fast-paced, and passionate culinary culture
Opportunities to grow into Sous or Head Pastry Chef roles
Deliver memorable sweet experiences for fans, VIPs, and players

Parttime

Pastry Junior Sous Chef

Located in the heart of Piccadilly in our beautiful flagship store. This central...

Location

United Kingdom , London

Salary:

Not provided

Fortnum & Mason

Expiration Date

Until further notice

Requirements

Experience as a Pastry Junior Sous Chef within a quality restaurant
Willing to learn and grow as well as teach
Passionate about food
Have excellent longevity with your past employers
Maintaining Food Safety standards

Job Responsibility

Working with the Senior Team to ensure the food is delivered to the highest standard in the section of responsibility
Coach and develop CDP’S and Commis Chefs to ensure their skills are being enhanced, leading by example
Check the Section for standards regularly ensuring that all audits and temperature checks are completed
Take ownership of the stocktake and feedback any key indicators to the Head chef
Pre-empt any pinch points within the kitchen, and highlight them to your line manager
Work with the Senior Chefs to help produce monthly reporting for the Kitchen
Work closely with the Restaurant team to ensure a collaborative partnership between front and back of house
Communicate effectively ensuring that the teams are aware of the menu
Demonstrate high levels of planning, organising, and time management to drive the operational execution across the section
Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, and HSE)

What we offer

A generous store and restaurant discount of up to 40%
25 days holidays (excluded bank holidays) and an extra day off for your birthday
A fantastic subsidised staff restaurant which uses Fortnum’s ingredients
A range of opportunities to develop and grow personally and professionally
Excellent pension scheme

Fulltime

Demi Chef de Partie

About Four Seasons: Four Seasons is powered by our people. We are a collective o...

Location

Japan , Tokyo

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

High school education or equivalent experience
Minimum two years of culinary or related work experience
advanced culinary knowledge is expected
Supervisory experience preferred
Strong interpersonal communication and teamwork skills
Ability to multitask and work safely, efficiently, and in an organized manner
Ability to operate kitchen equipment safely and maintain hygiene standards
Ability to read, write, and speak English and Japanese

Job Responsibility

Prepare food items according to recipes and presentation standards, completing mise en place and station setup for each service period
Start food items prepared in advance while ensuring no overproduction and minimizing waste
Operate, maintain, and clean kitchen equipment such as deep fryers, stoves, ovens, mixers, slicers, and grills
Date and rotate food items, monitor temperatures, check par levels, and manage shortages
Return unused food to proper storage and assist in controlling food cost, waste, and usage
Maintain harmonious professional relationships and comply with Four Seasons’ standards of conduct
Train, motivate, and supervise kitchen staff to meet cultural and core standards
Assist with any additional tasks assigned by Sous Chef, Pastry Chef, or Junior Sous Chef

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resorts
50% F&B outlet discount for other Four Seasons Hotels in Japan (except SÉZANNE)
Complimentary Employee Meals
Social insurance
Defined contribution benefit
Yearly health check-ups

Fulltime

Pastry Junior Sous Chef

We are looking for a service-focused and knowledgeable Junior Sous Chef to join ...

Location

Morocco , Casablanca

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Minimum of 2 years previous experience in a similar role or as an accomplished Chef de partie ready for the next challenge
Good knowledge in HACCP and hygiene standards
Strong knowledge of Food hygiene and safety regulations
Ability to communicate with customers and other staff members
Physically able to be on your feet for long periods of time
Strong leadership skills
Excellent knowledge of and passion for organic, sustainable ingredients
Understanding of front of the house operations
Passion for learning and teaching
Strong communication skills, both written and verbal

Job Responsibility

Assist in food preparation and collaborate with the sous chef and Pastry chef
Help in the design, testing, and implementation of the dessert menu
Produce high-quality plates for customers in both design and taste
Ensure that the banquet operation is ready, and the banquet orders are updated and followed by the team
Collaborate with the sous chef and Pastry chef on the amenity program
Oversee and supervise kitchen staff
Assist with inventory, ordering and management of supplies
Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition
Keep work and food prep stations clean and comply with food safety standards
Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels

Fulltime

Sous Chef

The Sous Chef is a key member of our Culinary team, supporting the Senior Culina...

Location

Curaçao

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Degree or certification in Culinary Arts or equivalent professional training
Minimum of 3-5 years of experience as Sous Chef, Junior Sous Chef, or Specialty Chef in a luxury hotel or high-volume upscale restaurant
Proven expertise in one or more specialty cuisines (e.g. Italian, Asian, Caribbean, Grill, Pastry)
Strong leadership, coaching, and team-building skills
Solid knowledge of food safety, sanitation, and kitchen operations
Creativity, innovation, and attention to detail
Ability to work in a fast-paced, multicultural, and guest-focused environment
Flexibility to work evenings and holidays as required
Strong communication skills
Proficiency in English, Spanish and Papiamentu

Job Responsibility

Supporting the Senior Culinary Leadership in overseeing the kitchen operations while bringing expertise and passion to a designated cuisine
Supervising daily kitchen operations
Leading culinary associates
Upholding food quality and safety standards
Contributing creative ideas to menus that bring the soul of The Pyrmont to every guest’s dining experience

What we offer

All costs associated with your work and resident permits to be paid by the hotel
Private health insurance plan fully covered by the employer for the first year of employment
Company phone
A vacation allowance of 5% of the net total salary, pro-rated as per your start date payable in June of every year
On the job coverage AD&D insurance
A pension plan will be available upon entering an indefinite work agreement
Participation in Management Bonus Program

Fulltime