Sous Chef - Bakery

About the role

The Sous Chef – Bakery will lead the pastry team in delivering high‑quality baked goods across all hotel outlets. You will combine creative baking and decorating skills with hands‑on leadership to ensure consistent, guest‑focused results while supporting the overall culinary budget.

Key responsibilities

• Lead, coach and schedule the bakery team, ensuring smooth day‑to‑day operations.
• Prepare and decorate pastries, breads, and desserts to the brand’s standards.
• Maintain sanitation, food safety, and storage standards in the bakery area.
• Develop new recipes and seasonal items, keeping the menu fresh and innovative.
• Monitor inventory, control waste, and assist with budgeting for the bakery department.
• Step in to perform cooking duties during staff absences or peak periods.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven leadership ability in a high‑volume bakery or pastry environment.
• Strong understanding of food safety regulations and sanitation practices.
• Excellent communication skills and a collaborative mindset.

Required skills

• Pastry preparation
• Food storage standards
• Culinary Arts
• Food Preparation