Junior Sous Chef – Pastry and Bakery

About the role

The Junior Sous Chef – Pastry and Bakery is a full‑time, on‑site role based in Muscat, supporting the pastry chef and bakery team in daily production and service. It involves preparing pastries, breads and desserts, assisting in menu development, and ensuring recipes and presentation standards are followed.

Key responsibilities

• Prepare a variety of pastries, breads and desserts according to recipe specifications.
• Assist in menu development and creation of new pastry and bakery items.
• Organise mise en place, portion control and plating standards for the pastry and bakery sections.
• Monitor baking processes to maintain product quality and consistency.
• Ensure proper storage, rotation and inventory control of ingredients.
• Train and guide junior team members in pastry and bakery techniques.
• Uphold food safety, hygiene and HACCP standards throughout production.
• Coordinate with other kitchen sections to ensure smooth service flow.
• Participate actively during both preparation and service periods.

Required profile

• Strong practical skills in pastry and bakery production, including doughs, batters and desserts.
• Knowledge of kitchen operations such as mise en place, portion control and plating.
• Understanding of food safety, sanitation and HACCP principles.
• Ability to follow recipes, standard operating procedures and quality guidelines while meeting service timelines.
• Effective communication and teamwork abilities in a multicultural kitchen environment.
• Previous experience in a professional pastry or bakery kitchen; hotel or restaurant background is an advantage.
• Culinary or pastry certificate/diploma preferred, or equivalent practical experience.
• Willingness to work flexible hours, including weekends and holidays, based on operational needs.

Required skills

• Pastry production
• Bakery production
• Food safety and HACCP
• Dough preparation
• Batter preparation
• Dessert plating