Junior Sous Chef – Bakery

About the role

The Junior Sous Chef – Bakery supports the daily operation of the bakery and pastry kitchen at a Marriott hotel on Denarau Island. Working under the Sous Chef and Executive Pastry Chef, you will help produce breads, pastries, cakes and specialty baked items for restaurants, banquets and events, ensuring Marriott quality standards are met.

Key responsibilities

• Assist in supervising bakery production shifts and coordinate output for restaurant, banquet and event services.
• Prepare bakery items according to recipes, production schedules and presentation guidelines.
• Monitor product quality, consistency, portion control and visual standards.
• Support inventory control, ingredient handling and food‑safety compliance for dairy, chocolate and other bakery ingredients.
• Contribute to seasonal promotions, holiday menus and special pastry displays.
• Identify opportunities for process improvement and cost control.

Required profile

• Recent culinary or pastry qualification with a focus on bakery production.
• Passion for baking and ability to work in a fast‑paced hotel environment.
• Strong attention to detail and commitment to food safety and hygiene standards.
• Team‑oriented mindset with good communication skills.

Required skills

• Knowledge of bakery production techniques, proofing, baking and finishing.
• Ability to follow standardized recipes and maintain consistent product quality.