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Sous Chef - Pastry & Bakery

InterContinental Hotels & Resorts
IND
Full-time
Mid · 5–7 years experience
Onsite
Discovered 1 weeks ago

Full Job Posting

  • Assist the Executive Chef and Executive Pastry Chef in managing daily pastry and bakery operations.
  • Supervise the preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
  • Ensure consistent quality, taste, texture, freshness, and presentation of all products.
  • Develop new recipes, seasonal desserts, and innovative bakery items.
  • Manage production planning, inventory control, food costing, and portion control.
  • Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
  • Train, guide, and motivate team members to maintain high culinary standards.
  • Minimize food wastage and control departmental costs without compromising quality.
  • Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth operations.
  • Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.
  • Diploma or Degree in Bakery, Patisserie, Culinary Arts, or a related field.
  • Minimum 5–7 years of experience in pastry and bakery operations, preferably in a reputed 4-star or 5-star hotel.
  • At least 2 years of experience in a supervisory role or equivalent leadership experience.
  • Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
  • Good understanding of food costing, inventory management, production planning, and waste control.
  • Excellent leadership, communication, organizational, and team management skills.
  • Sound knowledge of food safety, hygiene, and HACCP standards.
  • Creative, detail-oriented, and passionate about pastry and bakery craftsmanship.
  • Ability to work effectively under pressure and meet operational deadlines.
  • Strong commitment to quality, consistency, and guest satisfaction.
  • A team player with a positive attitude and a hands-on approach.

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