Sous Chef – Bakery

About the role

The Sous Chef – Bakery will manage daily bakery operations in a luxury hotel, ensuring high‑quality breads, pastries and baked goods are produced to the brand’s standards.

Key responsibilities

• Manage daily bakery production and supervise the bakery team.
• Prepare breads, rolls, croissants, viennoiseries, cakes, cookies, pastries and other items.
• Maintain product quality, taste, texture, freshness and presentation.
• Assist the Executive Pastry Chef with menu planning and new bakery concepts.
• Control food costs, wastage, inventory and ingredient usage.
• Ensure compliance with HACCP, food safety, hygiene and sanitation standards.
• Coordinate with other culinary departments for special events and guest 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 role as Chef de Partie – Bakery or Junior Sous Chef in a luxury hotel preferred.

Required skills

• Expertise in bread making, fermentation, laminated dough and pastry production.
• Knowledge of HACCP, food safety and hygiene standards.
• Recipe standardisation and product consistency techniques.

What we offer

• Work with purpose, growth and learning opportunities within Accor.
• Inclusive environment encouraging you to be yourself.