Sous Chef

3 weeks ago

Delhi, Delhi, India DLF Hospitality Full time

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.

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