Pastry Junior Sous Chef

Join to apply for the Pastry Junior Sous Chef role at Shangri-La Group

Join to apply for the Pastry Junior Sous Chef role at Shangri-La Group

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

The Pastry Junior Sous Chef is responsible for supporting the Executive Pastry Chef in the efficient daily operations of the pastry kitchen. This includes supervising pastry preparation, upholding quality and hygiene standards, and leading the pastry team in producing high-quality baked goods and desserts. This role is essential in ensuring consistency, creativity, and excellence in all pastry-related offerings.

Key Responsibilities

• Assist the Executive Pastry Chef in the smooth running of daily operations in the pastry kitchen.
• Ensure all pastry items meet the hotel's quality, presentation, and taste standards.
• Supervise the preparation and production of bakery items, desserts, and plated sweets.
• Ensure proper storage and sanitation of pastry ingredients, especially high-risk and perishable items.
• Monitor the quality and cost of pastry ingredients and coordinate with purchasing as needed.
• Maintain consistency in production and minimize wastage by aligning output with business forecasts.
• Follow all recipes and standard operating procedures for pastry production.
• Conduct regular checks on inventory levels and coordinate with the Executive Pastry Chef to rectify discrepancies.
• Uphold hygiene, safety, and sanitation procedures as mandated by the Hygiene Manager and SFSMS.
• Support the Hygiene Manager in monitoring cleanliness and sanitation in all pastry areas.
• Provide training and mentorship to pastry staff in line with established procedures and standards.
• Assist in recruiting and onboarding new pastry kitchen staff.
• Participate in daily briefings and communicate effectively with team members and other kitchen departments.
• Ensure all team members follow grooming standards and wear clean, proper uniforms.
• Attend and contribute to training programs designed for pastry staff development.
• Monitor and address any mismanagement in pastry-related tools, equipment, or service ware.
• Ensure compliance with safety procedures when operating kitchen equipment.
• Stay informed and alert regarding hotel activities and departmental updates.
• Display genuine interest in guest satisfaction and adapt to business needs, including flexible work hours or overtime.
• Promote sustainable practices by minimizing waste and adhering to the hotel's environmental policies.
• Keep records of pastry production, sanitation checks, and environmental compliance as required.
• Demonstrate creativity and innovation in developing new pastry menu items, ensuring alignment with guest preferences and seasonal trends.

• Seniority levelEntry level

• Employment typeFull-time

• Job functionManagement and Customer Service
• IndustriesHospitality, Travel Arrangements, and Food and Beverage Services

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