Junior Sous Chef - Bakery

The Junior Sous Chef - Bakery is a crucial role in our culinary team, responsible for supporting the Head Pastry Chef in the planning, preparation, and execution of bakery operations. As a Junior Sous Chef - Bakery, you will assist in creating and crafting a variety of delicious baked goods, such as bread, pastries, cakes, and desserts. You will be involved in menu development, ensuring high-quality standards are maintained, and managing inventory and ordering supplies. The ideal candidate will have a passion for baking, strong attention to detail, creativity, and the ability to work efficiently in a fast-paced environment. A culinary degree and prior experience in a bakery or pastry setting are preferred for this role. Join our team and contribute to creating delightful baked goods that will delight our customers' taste buds.

Responsibilities

• Assist the Head Baker in overseeing all baking operations in the kitchen.
• Prepare a variety of baked goods, including breads, pastries, and desserts, according to established recipes.
• Monitor and maintain inventory of baking supplies and ingredients.
• Ensure the kitchen meets all sanitation and safety standards for food handling and preparation.
• Train and mentor junior kitchen staff members on baking techniques and best practices.
• Collaborate with the pastry team to develop new recipes and menu items.
• Assist in creating production schedules to ensure timely delivery of baked goods.
• Coordinate with other kitchen staff to ensure smooth operations and timely service.
• Maintain a clean and organized work environment in the bakery section.
• Assist in menu planning and cost control initiatives to maximize profitability.

• Culinary school diploma or relevant certification in baking/pastry arts.
• Minimum of 2 years experience in a professional bakery or pastry kitchen.
• Strong knowledge of baking techniques and equipment.
• Ability to follow recipes accurately and work efficiently in a fast-paced environment.
• Understanding of food safety and sanitation guidelines.

• Culinary school diploma or relevant certification in baking/pastry arts.
• Minimum of 2 years experience in a professional bakery or pastry kitchen.
• Strong knowledge of baking techniques and equipment.
• Ability to follow recipes accurately and work efficiently in a fast-paced environment.
• Understanding of food safety and sanitation guidelines.