Junior Bakery Sous Chef

About the role

The Junior Bakery Sous Chef supports the Sous Chef in daily bakery operations at Fairmont Agra, ensuring high-quality breads, viennoiseries, cakes and pastries for all hotel outlets.

Key responsibilities

• Assist the Sous Chef – Bakery in managing daily production and operations.
• Supervise and guide Commis Chefs and bakery associates during preparation and service.
• Prepare and oversee breads, rolls, croissants, Danish pastries, cakes, cookies, muffins and other items.
• Maintain consistent quality, taste, texture, freshness and presentation.
• Plan daily production schedules and allocate duties to team members.
• Monitor ingredient usage, food costs, wastage and inventory levels.
• Ensure compliance with HACCP, food safety, hygiene and sanitation standards.
• Conduct quality checks on finished products and maintain recipe standards.
• Train junior bakery team members on techniques and procedures.
• Coordinate with Pastry, Culinary and F&B teams for special requirements.

Required profile

• Diploma or Bachelor’s degree in Hotel Management, Bakery & Pastry Arts, Culinary Arts or related field.
• 4–6 years of bakery experience in reputable hotels, resorts or professional bakeries.
• Previous supervisory role such as Chef de Partie – Bakery in a luxury hotel preferred.
• Strong knowledge of bread making, fermentation, laminated dough, cakes and pastries.
• Ability to manage production schedules, costs and inventory.

Required skills

• Expertise in bread making, fermentation and laminated dough techniques.
• Proficiency in HACCP, food safety, hygiene and sanitation standards.