Junior Sous Chef (Pastry & Bakery)

At Radisson Collection Resort Galle, our success is driven by culinary excellence, innovation, and a commitment to creating exceptional guest experiences. We are seeking a passionate and skilled Junior Sous Chef – Pastry & Bakery to support our pastry operations and help deliver outstanding desserts, breads, and baked goods that exceed guest expectations.

Key Responsibilities

• Assist the Executive Pastry Chef/Sous Chef in the daily operation of the pastry and bakery kitchen.
• Prepare and present high-quality pastries, desserts, breads, cakes, viennoiserie, and other baked items according to hotel standards.
• Ensure consistency in taste, quality, presentation, and portion control across all pastry and bakery products.
• Support the development of seasonal dessert menus and creative bakery offerings while following brand standards.
• Supervise and guide Commis Chefs and Demi Chefs, providing training and coaching to maintain high performance.
• Monitor mise en place and production schedules to ensure timely service for restaurants, banquets, and special events.
• Maintain food cost control by minimizing waste and ensuring efficient use of ingredients.
• Assist with inventory management, stock rotation (FIFO), ordering, and receiving of pastry and bakery ingredients.
• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Maintain cleanliness and proper maintenance of pastry equipment and work areas.
• Work closely with the culinary and Food & Beverage teams to ensure seamless service and guest satisfaction.
• Monitor guest feedback and contribute ideas to continuously improve pastry and bakery offerings.
• Stay informed about current pastry techniques, baking trends, and innovative presentation styles.

Function: Production
Experience Level: Not Applicable