Sous Chef

Profile Summary:

Sous Chef – Bakery

excellent trainer

Key Responsibilities:

• Coordinate closely with the Pastry Chef to execute the bakery vision and meet production timelines.
• Lead and supervise a bakery team, providing hands-on training and mentoring.
• Maintain consistency and quality across all bakery items including artisanal breads and baked goods.
• Demonstrate expertise in both old-world classic recipes and modern bread-making techniques.
• Ensure that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning.
• Innovate and develop new recipes and product lines in collaboration with the culinary leadership.
• Oversee inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team.
• Enforce high standards of hygiene, food safety, and equipment cleanliness across all bakery operations.
• Contribute to planning and execution of special menus, themed events, and promotional offerings.
• Keep wastage under control and ensure cost-effective production without compromising on quality.
• Uphold documentation standards for recipes, training material, and SOPs.
• Ensure smooth functioning of bakery equipment and coordinate timely maintenance with engineering.

Qualifications & Experience:

• Degree or Diploma in Hotel Management; Bakery & Confectionery from a recognized institution.
• 8–10 years of experience in bakery kitchen, with at least 3–4 years in a leadership or sous chef role.
• Currently working in a high-volume pastry/bakery setup (e.g., luxury hotel, fine-dining establishment, or premium patisserie).
• Deep knowledge of breads and exposure to contemporary global baking trends.
• Excellent training and team-building skills; capable of nurturing talent within the bakery team.
• Strong communication, planning, and time-management skills.
• Committed to innovation, quality, and guest satisfaction.