Sous Chef - Bakery & Confectionery

The Sous Chef - Bakery is responsible for assisting the Culinary Director and managing the bakery section of the resort s kitchen. This role involves supervising and training the baking team, ensuring the quality and presentation of all baked goods, and maintaining a clean, efficient, and well-organized bakery operation. The Sous Chef - Bakery must demonstrate a strong knowledge of baking techniques, food safety standards, and team leadership.

Key Responsibilities:
Supervision and Leadership: Lead and supervise the bakery team to ensure efficient production of baked goods, including bread, pastries, cakes, and desserts.
Production Management: Oversee daily production schedules and ensure all bakery items are prepared according to recipes and resort standards.
Quality Control: Maintain high standards of food quality, consistency, and presentation for all bakery items. Perform quality checks throughout the day to ensure the products meet established standards.
Menu Development: Assist in the creation and development of new bakery items, seasonal specials, and customized offerings for guests.
Inventory and Ordering: Monitor inventory levels of bakery ingredients and equipment, placing orders as needed to ensure stock levels are maintained.
Training and Development: Train, mentor, and motivate bakery staff to improve skills, productivity, and safety standards.
Food Safety and Hygiene: Ensure compliance with all food safety and sanitation guidelines, maintaining a clean and organized workspace.
Collaboration: Work closely with the Executive Chef and other kitchen staff to ensure seamless operations and integration of the bakery items into the resort s overall culinary offerings.
Guest Interaction: Occasionally engage with guests, particularly in the creation of special or custom orders for events, weddings, or private functions.

Job Expectations:

Strong knowledge of baking techniques, recipes, and presentation standards.
Ability to lead, motivate, and manage a team.
Excellent time management and organizational skills.
Strong attention to detail and a passion for creating high-quality baked goods.
Good understanding of food safety and sanitation practices.
Excellent communication skills and a collaborative attitude.

Minimum Qualification: Graduation/ Diploma or certification in Culinary Arts or Pastry/Baking is desirable. Minimum Job Experience: Proven experience of 06-7 yrs. in a hotel, resort, or high-end culinary establishment, with a focus on bakery products. Reporting to: Culinary Director Travel: N/A