Junior Sous Chef - Bakery

About the role

The Junior Sous Chef – Bakery will support the Sous Chef and senior culinary leadership in daily bakery operations, ensuring high‑quality artisan breads, viennoiserie and other baked products across the hotel.

Key responsibilities

• Supervise and produce artisan breads, rolls, croissants, Danish pastries and other bakery items according to approved recipes and presentation standards.
• Manage dough preparation, fermentation, proofing, shaping, baking, cooling, finishing and storage while monitoring consistency and quality.
• Coordinate daily mise‑en‑place and production based on occupancy, breakfast demand, banquets, events and special occasions.
• Monitor stock levels, requisition ingredients, ensure proper receiving, storage, labeling, dating and FIFO rotation.
• Conduct regular quality checks of raw ingredients, doughs, fermentation, proofing and finished products.
• Maintain food safety, hygiene, allergen management and occupational health standards throughout the bakery.
• Support cost control through recipe compliance, portion control, yield testing and waste reduction.
• Train, coach and motivate bakery team members, providing hands‑on guidance and performance feedback.

Required profile

• Diploma or professional qualification in Bakery & Pastry, Culinary Arts or related field (preferred).
• Minimum 2 years experience as Chef de Partie – Bakery or similar role in a luxury hotel, high‑quality bakery or large culinary operation.
• Strong knowledge of artisan breads, viennoiserie, laminated doughs, fermentation methods and baking techniques.
• Good understanding of food hygiene, safety, allergen management and occupational health standards.
• Ability to work under pressure while maintaining high quality and consistency.
• Fluency in English; additional language skills are an advantage.

Required skills

• Artisan bread and viennoiserie production
• Dough fermentation, proofing and lamination techniques
• Baking, finishing and presentation methods
• Food safety and hygiene compliance
• Inventory and stock management
• Recipe standardisation and yield testing
• Basic computer skills (Microsoft Office, recipe/inventory management systems)