A leading artisan bakery and café brand is seeking an experienced Junior Sous Chef (2IC) to support the production of premium Danish pastries and baked goods. This position plays a key leadership role within the pastry department, working closely with the department head to ensure excellence in product quality, consistency, and innovation.
The successful candidate will bring extensive hands‐on experience with laminated products such as Danish, croissants, and donuts, along with the ability to guide and motivate a small production team. You will oversee daily operations, maintain exceptional product standards, and contribute to continuous process improvement and product development.
Key Requirements:
* Minimum 5–7 years' experience in Danish pastry production at a Junior Sous or equivalent level
* Strong practical skills in lamination and baking techniques
* Proven ability to lead and train others in a fast‐paced, team‐oriented environment
* Excellent communication and problem‐solving skills
* Creative flair with a passion for quality and precision
* Resilience under pressure and commitment to maintaining high safety and hygiene standards
* Availability to work early morning shifts (Sunday to Thursday, 3:30–4:00am start)
Core Responsibilities:
* Support the department head with daily pastry production and coordination of operations
* Uphold product quality, consistency, and recipe accuracy
* Supervise and develop team members to achieve departmental goals
* Assist with new product development and menu innovation
* Ensure compliance with food safety and OHS standards
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