About this role
The Sous Chef – Bakery is responsible for managing the daily bakery operations of the hotel, ensuring the production of high-quality breads, bakery products, and baked goods according to luxury hotel standards. The role supervises the bakery team, maintains product consistency, controls food costs, and ensures compliance with food safety and hygiene standards.
Key Responsibilities
Manage daily operations of the bakery section and ensure smooth production.Prepare and supervise production of breads, rolls, croissants, viennoiseries, cakes, cookies, pastries, and other bakery items.Ensure consistent quality, taste, texture, freshness, and presentation of bakery products.Assist the Executive Pastry Chef in menu planning and development of new bakery concepts.Supervise, train, and motivate bakery team members.Prepare daily production schedules and allocate duties effectively.Ensure timely production for restaurants, buffets, banquets, room service, and special events.Monitor food costs, wastage, inventory, and ingredient usage.Maintain proper storage, labeling, and rotation of bakery ingredients.Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.Conduct quality checks on finished bakery products.Maintain cleanliness and proper functioning of bakery equipment.Assist in recipe standardization and maintaining product consistency.Coordinate with other culinary departments for special requirements and events.Support staff training on bakery techniques and hotel standards.Handle guest feedback and implement improvements when required. Diploma or Bachelor's degree in Hotel Management, Bakery & Pastry Arts, Culinary Arts, or a related field.Minimum 4–6 years of bakery experience in reputed hotels, resorts, or professional bakeries.Previous experience as Chef de Partie – Bakery or Junior Sous Chef in a luxury hotel is preferred.Strong knowledge of bread making, fermentation techniques, laminated dough, cakes, and bakery production. WHAT IS IN IT FOR YOU:
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