Job Description
Job description
Profile Summary:
The Sous Chef – Bakery is responsible for managing the bakery operations within the dining vertical, ensuring consistent production of high-quality breads and baked goods. This role requires strong coordination with the Pastry Chef, work effectively with the team, and has a passion for both traditional and contemporary baking techniques.
The incumbent must be an excellent trainer, capable of upskilling team members while driving innovation and operational excellence in a fast-paced, large-scale environment.
Key Responsibilities:
- Coordinate closely with the Pastry Chef to execute the bakery vision and meet production timelines.
- Lead and supervise a bakery team, providing hands-on training and mentoring.
- Maintain consistency and quality across all bakery items including artisanal breads and baked goods.
- Demonstrate expertise in both old-world classic recipes and modern bread-making techniques.
- Ensure that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning.
- Innovate and develop new recipes and product lines in collaboration with the culinary leadership.
- Oversee inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team.
- Enforce high standards of hygiene, food safety, and equipment cleanliness across all bakery operations.
- Contribute to planning and execution of special menus, themed events, and promotional offerings.
- Keep wastage under control and ensure cost-effective production without compromising on quality.
- Uphold documentation standards for recipes, training material, and SOPs.
- Ensure smooth functioning of bakery equipment and coordinate timely maintenance with engineering.
Qualifications & Experience:
- Degree or Diploma in Hotel Management;
Bakery & Confectionery from a recognized institution.
- 8–10 years of experience in bakery kitchen, with at least 3–4 years in a leadership or sous chef role.
- Currently working in a high-volume pastry/bakery setup (e.G., luxury hotel, fine-dining establishment, or premium patisserie).
- Deep knowledge of breads and exposure to contemporary global baking trends.
- Excellent training and team-building skills;
capable of nurturing talent within the bakery team.
- Strong communication, planning, and time-management skills.
- Committed to innovation, quality, and guest satisfaction.
Profile Summary:
The Sous Chef – Bakery is responsible for managing the bakery operations within the dining vertical, ensuring consistent production of high-quality breads and baked goods. This role requires strong coordination with the Pastry Chef, work effectively with the team, and has a passion for both traditional and contemporary baking techniques.
The incumbent must be an excellent trainer, capable of upskilling team members while driving innovation and operational excellence in a fast-paced, large-scale environment.
Key Responsibilities:
- Coordinate closely with the Pastry Chef to execute the bakery vision and meet production timelines.
- Lead and supervise a bakery team, providing hands-on training and mentoring.
- Maintain consistency and quality across all bakery items including artisanal breads and baked goods.
- Demonstrate expertise in both old-world classic recipes and modern bread-making techniques.
- Ensure that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning.
- Innovate and develop new recipes and product lines in collaboration with the culinary leadership.
- Oversee inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team.
- Enforce high standards of hygiene, food safety, and equipment cleanliness across all bakery operations.
- Contribute to planning and execution of special menus, themed events, and promotional offerings.
- Keep wastage under control and ensure cost-effective production without compromising on quality.
- Uphold documentation standards for recipes, training material, and SOPs.
- Ensure smooth functioning of bakery equipment and coordinate timely maintenance with engineering.
Qualifications & Experience:
- Degree or Diploma in Hotel Management;
Bakery & Confectionery from a recognized institution.
- 8–10 years of experience in bakery kitchen, with at least 3–4 years in a leadership or sous chef role.
- Currently working in a high-volume pastry/bakery setup (e.G., luxury hotel, fine-dining establishment, or premium patisserie).
- Deep knowledge of breads and exposure to contemporary global baking trends.
- Excellent training and team-building skills;
capable of nurturing talent within the bakery team.
- Strong communication, planning, and time-management skills.
- Committed to innovation, quality, and guest satisfaction.
💡 Quick Summary
Seeking a career-building opportunity? The PN-442 Assistant Kitchen Manager - Bakery position is now open for candidates interested in the Hotel Jobs sector. This role in Delhi offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
