Junior Sous Chef – Pastry

About the role

The Junior Sous Chef – Pastry supports the Sous Chef and Executive Chef in delivering high‑quality pastry dishes across all outlets and banquets at Crowne Plaza Muscat OCEC. You will help maintain culinary standards, train staff, and ensure compliance with IHG and food safety regulations.

Key responsibilities

• Assist the Sous Chef in daily kitchen operations, workflow coordination and staff supervision.
• Step in to manage the kitchen in the absence of senior chefs, ensuring consistent food preparation, cooking and presentation.
• Monitor portion control, SOP compliance and IHG culinary standards across all outlets.
• Support menu planning, special dishes, seasonal offerings and conduct taste tests.
• Maintain hygiene, health and safety standards, and train staff on food safety practices.
• Help with inventory management, stock ordering, waste reduction and cost control.
• Mentor junior kitchen staff, conduct performance appraisals and promote teamwork.

Required profile

• Culinary degree or diploma from a recognized institute (preferred).
• 5–7 years of professional kitchen experience, with at least 2 years in a supervisory role.
• Experience in hotel or large‑scale kitchen operations.
• Fluent in English (spoken and written); additional languages are a plus.
• Strong leadership, organizational and decision‑making abilities.

Required skills

• Proficiency in various cooking techniques and pastry disciplines.
• Knowledge of kitchen equipment operation and maintenance.
• Understanding of food safety standards and hygiene practices.
• Ability to manage inventory, portion control and cost efficiency.

What we offer

• Competitive salary with performance rewards.
• Full uniform, generous room discounts and extensive training programs.
• Inclusive, supportive work environment promoting well‑being and career growth.