Jnr. Sous Chef

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.

• Proven experience as a Junior Sous Chef, Chef de Partie (Pastry & Bakery), or Demi Chef de Partie (Pastry & Bakery) in a luxury hotel, upscale restaurant, or high-end bakery.
• Professional qualification or diploma in Culinary Arts, Pastry & Bakery, or a related field is preferred.
• Strong knowledge of pastry, bakery, dessert production, and modern baking techniques.
• Good understanding of food safety, HACCP, hygiene, and sanitation standards.
• Experience in food costing, inventory management, and waste control is an advantage.
• Strong leadership, communication, and team supervision skills.
• Creative, detail-oriented, and passionate about delivering high-quality pastry and bakery products.
• Ability to work efficiently under pressure in a fast-paced hospitality environment.
• Flexible to work shifts, weekends, and public holidays as required.

https://radissoncareers.com/job/junior-sous-chef-pastry-and-bakery-in-unawatuna-sri-lanka-jid-34041