Join the world of luxury hospitality at Raffles Europejski Warsaw as our new Junior Sous Chef – Pastry.
Reporting to the Head Pastry Chef, you will support the daily operation of the Pastry department, assist in managing the team and ensure the highest quality of desserts, pastries and bread prepared for our restaurants, banquets and hotel events.
Key Responsibilities
- Support the Head Pastry Chef in managing the daily operations of the Pastry department.
- Supervise the quality and quantity of all products prepared.
- Coordinate pastry production for Lourse patisserie, EG restaurant, banquets and other hotel events.
- Create and introduce new desserts, pastries and ice-creams.
- Consistently provide professional, friendly and proactive guest service while supporting fellow colleagues.
- Monitor labour costs and team productivity in line with budget guidelines.
- Participate in the recruitment, onboarding and training of new Pastry team members.
- Balance operational, administrative and team needs.
- Ensure the effective organisation of work and the timely completion of orders.
- Follow all hotel standards, policies and procedures.
- Comply with all food safety, hygiene and sanitation requirements.