Sous Chef de Cuisine (Bakery)

Key Responsibilities

• Product Innovation & Bakery Operations: Develop seasonal bakery products and menu offerings, oversee daily bakery production, and ensure efficient execution aligned with retail and distribution demand.
• Team Leadership & Kitchen Management: Supervise bakery staff, manage shift schedules, train junior team members, and support smooth day-to-day kitchen operations.
• Inventory & Supply Coordination: Monitor ingredient stock levels, manage procurement planning, and resolve operational or supply chain challenges to maintain uninterrupted production.
• Food Safety & Compliance: Enforce HACCP, sanitation, food safety, and occupational health standards across bakery operations.

Qualifications and Requirements

• Certificate in Culinary Arts, Pastry/Bakery Arts, or related field.
• 2–4 years of experience in a bakery, pastry, or Sous Chef role.
• Strong commercial baking and pastry production knowledge.
• Experience with large-scale bakery operations and recipe scaling.
• Knowledge of HACCP, FIFO, food safety, and sanitation standards.
• Experience using bakery equipment, POS, and inventory systems.
• Strong leadership, organizational, and team management skills.