Sous Chef - Bakery

Duties and responsibilities related to the Sous Chef - Bakery role

• Assist the Pastry Chef in leading the daily operations of the bakery, producing a wide variety of artisanal breads, viennoiserie (croissants, danishes), and rolls for all hotel outlets, in-room dining, and banquets.
• Supervise, train, and mentor the bakery team (Demi Chefs, Commis), ensuring strict adherence to standardized recipes to guarantee consistency in taste, texture, and presentation.
• Manage production schedules to meet the high-volume demands of daily breakfast buffets and events while minimizing overproduction and food waste.
• Oversee the intricate processes of dough preparation, fermentation, lamination, and baking, troubleshooting any issues related to temperature, humidity, or yeast activity.
• Enforce rigorous HACCP and food safety standards, conducting daily inspections to ensure the bakery, equipment (mixers, proofers, ovens), and storage areas remain impeccably clean and organized.
• Monitor ingredient inventory levels, carefully rotating stock (flour, butter, yeast) and assisting with the ordering process to ensure uninterrupted daily production.
• Collaborate with the culinary leadership to develop new bread varieties, seasonal baked goods, and specialized items (e.g., gluten-free or keto-friendly breads) to enhance the guest experience.
• Evaluate the quality of raw ingredients upon delivery, rejecting any items that do not meet the hotel's luxury standards.

Education: Culinary degree or diploma with a specific focus on Baking and Pastry Arts.

Experience: Minimum of 3–4 years of experience as a senior baker or Sous Chef in a high-volume luxury hotel, artisan bakery, or upscale catering environment.

Technical

Skills:

Deep technical understanding of baking science, including sourdough cultures, yeast fermentation, dough hydration, and complex lamination techniques.

Key Attributes: Strong leadership and time-management skills, early morning availability, and the physical stamina required for a demanding, fast-paced kitchen environment.