Summary
Duties and responsibilities related to the Sous Chef - Bakery role:
- Assist the Pastry Chef in leading the daily operations of the bakery, producing a wide variety of artisanal breads, viennoiserie (croissants, danishes), and rolls for all hotel outlets, in-room dining, and banquets.
- Supervise, train, and mentor the bakery team (Demi Chefs, Commis), ensuring strict adherence to standardized recipes to guarantee consistency in taste, texture, and presentation.
- Manage production schedules to meet the high-volume demands of daily breakfast buffets and events while minimizing overproduction and food waste.
- Oversee the intricate processes of dough preparation, fermentation, lamination, and baking, troubleshooting any issues related to temperature, humidity, or yeast activity.
- Enforce rigorous HACCP and food safety standards, conducting daily inspections to ensure the bakery, equipment (mixers, proofers, ovens), and storage areas remain impeccably clean and organized.
- Monitor ingredient inventory levels, carefully rotating stock (flour, butter, yeast) and assisting with the ordering process to ensure uninterrupted daily production.
- Collaborate with the culinary leadership to develop new bread varieties, seasonal baked goods, and specialized items (e.g., gluten-free or keto-friendly breads) to enhance the guest experience.
- Evaluate the quality of raw ingredients upon delivery, rejecting any items that do not meet the hotel's luxury standards.
Qualifications
Education: Culinary degree or diploma with a specific focus on Baking and Pastry Arts.
Experience: Minimum of 3-4 years of experience as a senior baker or Sous Chef in a high-volume luxury hotel, artisan bakery, or upscale catering environment.
Technical Skills: Deep technical understanding of baking science, including sourdough cultures, yeast fermentation, dough hydration, and complex lamination techniques.
Key Attributes: Strong leadership and time-management skills, early morning availability, and the physical stamina required for a demanding, fast-paced kitchen environment.
