Junior Sous Chef - Bakery

Role overview

Qualifications and experience

• At least two years of experience as a Chef de Partie – Bakery, baker, or similar in a luxury hotel, quality bakery, restaurant, or large culinary operation.
• A relevant diploma or professional qualification is preferred; international luxury hotel experience is preferred.
• Fluency in English is required; additional languages are an advantage.
• Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred.

Technical knowledge

• Strong knowledge of artisan breads, viennoiserie, laminated doughs, breakfast bakery items, and baking presentation techniques.
• Good understanding of flours, yeast, sourdough, starters, hydration, fermentation, proofing, baking temperatures, and production methods.
• Knowledge of food safety, hygiene, sanitation, allergen management, food cost, inventory, recipe standardization, yield, portion control, and waste reduction.
• Strong leadership, communication, organizational, and problem-solving skills; able to work under pressure.

Bakery operations

• Supervise production of breads, rolls, buns, croissants, pastries, breakfast items, specialty breads, and other hotel bakery products.
• Oversee dough preparation, fermentation, proofing, shaping, baking, cooling, finishing, and storage.
• Coordinate production and mise en place with forecasted hotel needs, outlets, banquets, events, and other culinary teams.
• Conduct product and ingredient quality checks; monitor stocks, requisitions, storage, labelling, and rotation.
• Support recipe standardization, yield testing, product development, production planning, and waste reduction.
• Use and maintain bakery equipment appropriately and report maintenance or operational issues.

Food safety and guest service

• Enforce food safety, hygiene, sanitation, allergen management, and workplace safety requirements throughout the bakery.
• Monitor safe handling and storage of ingredients and products; complete inspections, cleaning schedules, and checklists, and support audits.
• Support guest experiences through consistent quality, freshness, presentation, and timely delivery.
• Respond to guest preferences, dietary needs, allergies, special requests, and feedback; coordinate requirements with hotel departments.

Cost control and team leadership

• Support cost and resource management through accurate portions, yield management, inventory counts, requisitions, and reduced waste.
• Supervise bakery team members, assign duties, monitor performance, and provide hands-on guidance and training.
• Assist with duty rosters, onboarding, performance discussions, and development activities.
• Maintain recipes, production records, procedures, schedules, training records, requisitions, and other documentation.

Additional duties