Junior Sous Chef - Bakery

About the role

The Junior Sous Chef – Bakery supports the efficient operation of the bakery and pastry kitchen at a hotel on Denarau Island. Reporting to the Sous Chef and working closely with the Executive Pastry Chef and Executive Chef, you will help deliver high‑quality baked goods that meet brand standards and delight guests.

Key responsibilities

• Assist in daily bakery and pastry production, ensuring timely output of breads, pastries, cakes, desserts, viennoiseries and specialty items.
• Prepare items according to recipes, production schedules and presentation guidelines, maintaining consistency in quality, texture, flavor and portion control.
• Lead bakery shifts, providing hands‑on support during peak periods and coordinating production for restaurants, banquets, conferences, weddings and special events.
• Monitor proofing, baking, cooling, finishing and storage processes to uphold product standards.
• Support seasonal promotions, holiday offerings and themed pastry displays.
• Ensure compliance with food safety, hygiene and sanitation requirements for all bakery ingredients and finished products.

Required profile

• Passion for bakery and pastry arts with a strong focus on quality and consistency.
• Ability to work effectively in a fast‑paced, team‑oriented environment.
• Good organizational skills to manage inventory, production schedules and shift coordination.
• Commitment to uphold food safety and sanitation standards.

Required skills

• Knowledge of bakery production techniques, proofing, baking and finishing methods.
• Familiarity with standard bakery equipment and tools.
• Understanding of portion control, recipe scaling and presentation standards.