Junior Sous Chef - Pastry at Accor

Sepang, Selangor, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

17 May, 26

Salary

0.0

Posted On

16 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Quality Control, Mise En Place, Supervision, Team Leadership, Food Safety, Hygiene Compliance, HACCP, Inventory Control, Cost Control, Menu Development, Pastry Techniques, Baking, Portion Control, Waste Management, Scheduling

Industry

Hospitality

Description

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description 1. Culinary Production & Quality Control Assist in the preparation, production, and presentation of all pastry, bakery, and dessert items in accordance with approved recipes, portion controls, and hotel standards. Supervise daily mise en place and ensure readiness for all service periods, including buffet, à la carte, banquets, and special events. Ensure consistency in taste, texture, appearance, and presentation of all pastry products. Conduct regular quality checks to maintain the highest culinary standards. Participate in menu development, seasonal offerings, and special promotions as directed by senior culinary leadership. 2. Supervision & Team Leadership Supervise and coordinate the activities of Commis Chefs, Demi Chefs, and other pastry kitchen staff during assigned shifts. Provide training, guidance, and mentorship to junior team members to enhance skills and maintain performance standards. Monitor staff performance and provide constructive feedback to ensure compliance with operational standards. Assist in scheduling, task delegation, and shift planning to ensure efficient kitchen workflow. 3. Food Safety & Hygiene Compliance Ensure full compliance with all local health regulations, HACCP standards, and hotel food safety policies. Maintain cleanliness and sanitation of all workstations, equipment, and storage areas in accordance with hygiene protocols. Monitor proper storage, labeling, dating, and rotation of ingredients (FIFO). Immediately report any food safety concerns or incidents to senior management. 4. Inventory & Cost Control Assist in monitoring inventory levels of pastry ingredients and supplies to prevent shortages or wastage. Support the implementation of portion control and waste management procedures. Participate in stock counts and reconciliation processes as required. Ensure proper utilization and storage of all perishable goods to minimize spoilage and financial loss. 5. Operational Support Ensure the pastry kitchen operates efficiently during all service periods. Coordinate with other kitchen sections and Food & Beverage outlets to ensure timely delivery of pastry products. Assist in banquet production planning and execution for events, conferences, and special functions. Step into the role of Sous Chef – Pastry in their absence, ensuring continuity of operations. 6. Equipment & Workplace Safety Ensure proper use, maintenance, and cleaning of all pastry equipment and tools. Report equipment malfunctions or maintenance needs promptly. Adhere strictly to occupational health and safety guidelines to prevent workplace accidents and injuries. 7. Administrative Responsibilities Maintain accurate production records, temperature logs, and cleaning schedules as required. Assist in recipe documentation and standardization processes. Support compliance with hotel policies, employment regulations, and internal operational procedures. Qualifications 1. Education & Professional Certification Diploma or Degree in Culinary Arts, Pastry Arts, Baking & Confectionery, or a related field from a recognized culinary institution. Formal apprenticeship or certified professional training in pastry production preferred. Valid Food Safety and Hygiene Certification as required by local regulations. HACCP certification or equivalent food safety training is strongly preferred. 2. Professional Experience Minimum of 3–5 years of progressive experience in a professional pastry kitchen, preferably within a hotel, resort, or high-volume hospitality environment. At least 1–2 years of supervisory experience in a pastry or bakery operation. Demonstrated experience in buffet production, à la carte desserts, plated desserts, bakery items, and banquet pastry operations. 3. Technical Competencies Advanced knowledge of classical and contemporary pastry techniques, baking methods, chocolate work, sugar artistry, and dessert presentation. Strong understanding of portion control, food costing, and waste management principles. Ability to interpret and execute standardized recipes with precision and consistency. Proficiency in operating and maintaining commercial pastry equipment. Working knowledge of food safety standards, hygiene regulations, and sanitation practices. 4. Leadership & Behavioral Competencies Demonstrated ability to supervise, train, and motivate kitchen staff in a fast-paced environment. Strong organizational and time-management skills. Ability to work under pressure while maintaining high-quality standards. Effective communication and interpersonal skills. High level of professionalism, integrity, and attention to detail. 5. Physical & Work Requirements Ability to stand for extended periods and work in a high-temperature kitchen environment. Capability to lift and carry heavy items in accordance with occupational safety standards. Flexibility to work shifts, weekends, public holidays, and extended hours as required by hotel operations. Additional Information Employee benefit card offering discounted rates at Accor hotels worldwide. Develop your talent through Accor’s learning programs. Opportunity to grow within your property and across the world! Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef assists in the preparation, production, and presentation of all pastry, bakery, and dessert items while supervising junior staff and ensuring readiness for all service periods. Key duties include maintaining consistency in product quality, conducting regular quality checks, and ensuring full compliance with food safety and hygiene regulations.