Junior Sous Chef (Pastry)

The Junior Sous Chef (Pastry) leads daily kitchen operations and supports the culinary vision by overseeing dessert preparation, presentation, and quality for the Restaurant Buffet and Executive Floor. This role involves collaborating with the Executive Pastry Chef to develop seasonal and festive dessert concepts while maintaining high standards of food hygiene, cost control, and team leadership. The position requires effective communication, organizational skills, and the ability to thrive in a fast-paced hotel environment.