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The Pastry & Bakery Junior Sous Chef supports the Sous Chef and Executive Pastry Chef in the overall management of kitchen operations. This role ensures the highest standards of food preparation, presentation, and service while supervising kitchen staff, maintaining efficiency, and assisting with menu planning and quality control.
Job Responsibility
Assist the Sous Chef in managing daily kitchen operations across all sections
Supervise and coordinate the activities of Chef de Partie and junior kitchen staff
Ensure compliance with hygiene, sanitation, and safety standards
Support menu development, food costing, and inventory management
Monitor food quality and consistency across all sections
Train, mentor, and motivate kitchen staff to maintain high performance
Assist in planning and executing special events, banquets, and functions
Perform other tasks as assigned by the Sous Chef or Executive Pastry Chef
Requirements
A minimum of at least 5 years of experience in the similar role in a luxury brand
Culinary diploma or equivalent professional training is preferred
Strong leadership, organizational, and communication skills
In-depth knowledge of cooking techniques, kitchen operations, and menu planning
Ability to manage, mentor, and develop junior staff effectively
Understanding of hygiene, sanitation, and safety regulations in a professional kitchen
Creativity, attention to detail, and commitment to high food standards
Proficient in English (speaking, reading, writing)
Excellent interpersonal, verbal, and written communication skills
What we offer
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort