Sous Chef – Bakery & Pastry (QACC)

About the role

The Sous Chef in the Bakery & Pastry Department oversees the operation and planning of all sections during the shift, ensuring adequate manpower and workflow. The role is responsible for one production outlet, guaranteeing that meals are prepared according to the production plan and HACCP standards.

Key responsibilities

• Manage production of all meals for the assigned outlet across all shifts.
• Monitor timely delivery of meals to the operations department according to the hand‑over plan.
• Ensure compliance with HACCP guidelines and airline specifications.
• Control food waste by balancing load quantities and conducting weekly yield tests.
• Support the Line Manager in manpower forecasting, menu development and equipment hand‑over.

Required profile

• High School, Diploma or Bachelor’s degree with at least 4 years of relevant experience.
• Good knowledge of food and beverage operations and basic food hygiene/HACCP.
• Fluent in reading, writing and speaking English.
• Proficient in MS Office and able to use computer‑based kitchen systems.
• Experience as a Junior Sous Chef or similar supervisory role in a high‑pressure environment.

Required skills

• MS Office
• JD Edwards EnterpriseOne
• Bin conveyor system
• GN tray management system
• Centralized cooking control and monitoring system