Junior Sous Chef - Pastry

Supervise and coordinate the preparation of mise en place and cooking for all F&B outlets while ensuring high standards of food quality and presentation. Manage kitchen staff, monitor operational costs, and maintain strict health, safety, and hygiene protocols.

Requires a diploma or degree in vocational hospitality and 4-5 years of experience in 4-5 star hotels. Must demonstrate strong leadership skills and a deep understanding of luxury hospitality standards.