Junior Sous Chef - Bakery

JOB SUMMARY

The Junior Sous Chef (Bakery) supports the Pastry Chef and Culinary leadership team in managing the daily operations of the bakery section, ensuring the consistent production of premium breads, viennoiserie, breakfast pastries, and specialty baked goods. This role is responsible for maintaining the highest standards of quality, food safety, and operational efficiency while leading and developing the bakery team. The Junior Sous Chef (Bakery) plays a key role in product innovation, cost control, and delivering exceptional bakery experiences that reflect the standards of a luxury hospitality environment.

CANDIDATE PROFILE 

Education and Experience

• Diploma or Degree in Culinary Arts, Baking & Pastry Arts, Hospitality Management, or a related field preferred.
• Food Safety and Hygiene Certification required.
• HACCP certification or equivalent food safety training preferred.
• Professional bakery or pastry certifications are an added advantage.

• Minimum 5–7 years of progressive bakery experience in luxury hotels, resorts, artisan bakeries, or high-end food establishments.
• At least 2 years in a Chef de Partie (Bakery), Senior Baker, or equivalent supervisory role.
• Proven experience in producing a wide range of breads, viennoiserie, laminated doughs, specialty bakery products, and breakfast pastries.
• Previous experience in a 5-star luxury hotel or internationally branded hospitality environment is highly preferred.
• Experience managing large-scale bakery production for restaurants, banquets, events, and in-room dining operations.

CORE WORK ACTIVITIES 

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as necessary.

• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

• Attends and participates in all pertinent meetings.