Junior / Sous Chef (Pastry)

Kaarla is seeking a proactive and skilled Junior / Sous Chef (Pastry) to support daily pastry operations and help deliver exceptional dessert experiences. You will assist the pastry chef in preparation, production, and presentation of pastries while ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities

• Assist the Group Pastry Chef in the smooth day-to-day operations of the Pastry Department.
• Support the team to ensure smooth kitchen operations and that all desserts are produced with consistent quality and presentation standards.
• Ensure desserts, pastries, and baked goods are prepared and served in a timely and efficient manner during service.
• Prepare and execute ingredients and food items according to established recipes, standards, and plating guidelines.
• Support in the development, testing, and execution of pastry and dessert menu items when required.
• Assist in monitoring food cost, portion control, and minimising wastage within the pastry section.
• Check and ensure all ordered items are received in the correct quantity and stored under proper conditions to reduce spoilage and wastage.
• Maintain and uphold hygiene, food safety, and sanitation standards in compliance with company and regulatory requirements.
• Guide and support junior pastry kitchen staff in daily operations and ensure adherence to kitchen standards and procedures.
• Assist in staff supervision, basic training, and performance feedback where required.
• Carry out any other ad-hoc duties as assigned by the Group Pastry Chef / Management.

Job Requirements

• Minimum 2–4 years of relevant pastry kitchen experience, with at least 1–2 years in a senior CDP or supervisory capacity preferred
• Possess a valid Food Hygiene Certificate
• Strong foundation in Western dessert production, including plated desserts, ice creams, sorbets and specialty cakes
• Experience in fine dining or quality-focused restaurant environments preferred
• Demonstrates the ability to support production planning and coordinate mise-en-place for service
• Able to work independently within assigned section while supporting overall pastry kitchen operations
• Creative, detail-oriented, and willing to learn and refine techniques aligned with Monti’s Italian dining standards
• Good organisational and time-management skills to ensure smooth dessert service
• Strong interpersonal and communication skills; able to guide junior team members and work collaboratively within the kitchen team
• Able to perform under pressure in a fast-paced service environment
• Maintains high standards of personal hygiene, food safety, and workplace cleanliness
• Displays professionalism, reliability, and a positive working attitude
• Willing to work weekends, public holidays, and rotating shifts based on operational requirements
• Open to occasional travel or cross-outlet support within the Group, if required