Sous Chef

The Sous Chef Bakery is responsible for managing the bakery operations within the dining vertical, ensuring consistent production of high-quality breads and baked goods. This role requires strong coordination with the Pastry Chef, working effectively with the team, and having a passion for both traditional and contemporary baking techniques. The incumbent must be an excellent trainer, capable of upskilling team members while driving innovation and operational excellence in a fast-paced, large-scale environment. Key Responsibilities include coordinating closely with the Pastry Chef to execute the bakery vision and meet production timelines, leading and supervising a bakery team, providing hands-on training and mentoring, maintaining consistency and quality across all bakery items including artisanal breads and baked goods, demonstrating expertise in both old-world classic recipes and modern bread-making techniques, ensuring that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning, innovating and developing new recipes and product lines in collaboration with the culinary leadership, overseeing inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team, enforcing high standards of hygiene, food safety, and equipment cleanliness across all bakery operations, contributing to planning and execution of special menus, themed events, and promotional offerings, keeping wastage under control and ensuring cost-effective production without compromising on quality, upholding documentation standards for recipes, training material, and SOPs, and ensuring smooth functioning of bakery equipment and coordinating timely maintenance with engineering. Qualifications & Experience required for this role include a 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, current employment 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, and commitment to innovation, quality, and guest satisfaction.,