The Jr. Sous Chef – Bakery assists in managing the daily bakery operations of the hotel, ensuring the production of high-quality breads, viennoiseries, cakes, pastries, and bakery products. The role supports the Sous Chef in supervising the bakery team, maintaining product consistency, controlling costs, and ensuring compliance with food safety and hygiene standards as per luxury hotel requirements.
Key Responsibilities
- Assist the Sous Chef – Bakery in managing daily bakery production and operations.
- Supervise and guide Commis Chefs and bakery associates during preparation and service.
- Prepare and oversee production of breads, rolls, croissants, Danish pastries, cakes, cookies, muffins, and other bakery items.
- Ensure consistent quality, taste, texture, freshness, and presentation of bakery products.
- Assist in developing new bakery products, recipes, and seasonal offerings.
- Plan daily production schedules and allocate duties to team members.
- Ensure timely production for restaurants, buffets, banquets, room service, and special events.
- Monitor ingredient usage, food costs, wastage, and inventory levels.
- Maintain proper storage, labeling, and rotation of bakery ingredients.
- Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
- Conduct quality checks on finished products and maintain recipe standards.
- Train and support junior bakery team members on techniques and procedures.
- Ensure cleanliness and proper maintenance of bakery equipment and work areas.
- Coordinate with Pastry, Culinary, and F&B teams for special requirements.
- Assist in maintaining production records and operational reports.