Jr. Sous Chef Bakery - Fairmont Agra

Accor; Agra District; On-site; INR 350,000 - 750,000; Full time

Benefits offered by this job

Come As You Are

Work With Purpose

Grow, Learn and EnjoyExplore Limitless

Job summary

Accor Jr. Sous Chef – Bakery is responsible for assisting in daily bakery operations, producing high-quality breads, viennoiseries, cakes, and pastries for a luxury hotel.

You will supervise Commis Chefs and bakery staff, help develop new items, and plan production to meet restaurant and event needs. You will monitor costs, ensure product consistency, and enforce HACCP, hygiene, and safety standards across the kitchen while coordinating with Pastry, Culinary, and F&B teams.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Bakery & Pastry Arts, Culinary Arts, or a related field.
• Minimum 4–6 years of bakery experience in reputed hotels, resorts, or professional bakeries.
• Previous experience as Chef de Partie – Bakery or similar supervisory role in a luxury hotel is preferred.
• Strong knowledge of bread making, fermentation, laminated dough, cakes, pastries, and bakery production techniques.

Responsibilities

• Assist the Sous Chef – Bakery in managing daily bakery production and operations.
• Supervise and guide Commis Chefs and bakery associates during preparation and service.
• Prepare and oversee production of breads, rolls, croissants, Danish pastries, cakes, cookies, muffins, and other bakery items.
• Ensure consistent quality, taste, texture, freshness, and presentation of bakery products.
• Assist in developing new bakery products, recipes, and seasonal offerings.
• Plan daily production schedules and allocate duties to team members.
• Ensure timely production for restaurants, buffets, banquets, room service, and special events.
• Monitor ingredient usage, food costs, wastage, and inventory levels.
• Maintain proper storage, labeling, and rotation of bakery ingredients.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Conduct quality checks on finished products and maintain recipe standards.
• Train and support junior bakery team members on techniques and procedures.
• Ensure cleanliness and proper maintenance of bakery equipment and work areas.
• Coordinate with Pastry, Culinary, and F&B teams for special requirements.
• Assist in maintaining production records and operational reports.

Skills

Bakery production techniques

Supervisory experience

Bread making

HACCP/food safety

Education

Diploma or Bachelor’s degree in Hotel Management, Bakery & Pastry Arts, Culinary Arts, or related field

Job description

Job Description

The Jr. Sous Chef – Bakery assists in managing the daily bakery operations of the hotel, ensuring the production of high-quality breads, viennoiseries, cakes, pastries, and bakery products. The role supports the Sous Chef in supervising the bakery team, maintaining product consistency, controlling costs, and ensuring compliance with food safety and hygiene standards as per luxury hotel requirements.

Key Responsibilities

• Assist the Sous Chef – Bakery in managing daily bakery production and operations.
• Supervise and guide Commis Chefs and bakery associates during preparation and service.
• Prepare and oversee production of breads, rolls, croissants, Danish pastries, cakes, cookies, muffins, and other bakery items.
• Ensure consistent quality, taste, texture, freshness, and presentation of bakery products.
• Assist in developing new bakery products, recipes, and seasonal offerings.
• Plan daily production schedules and allocate duties to team members.
• Ensure timely production for restaurants, buffets, banquets, room service, and special events.
• Monitor ingredient usage, food costs, wastage, and inventory levels.
• Maintain proper storage, labeling, and rotation of bakery ingredients.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Conduct quality checks on finished products and maintain recipe standards.
• Train and support junior bakery team members on techniques and procedures.
• Ensure cleanliness and proper maintenance of bakery equipment and work areas.
• Coordinate with Pastry, Culinary, and F&B teams for special requirements.
• Assist in maintaining production records and operational reports.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Bakery & Pastry Arts, Culinary Arts, or a related field.
• Minimum 4–6 years of bakery experience in reputed hotels, resorts, or professional bakeries.
• Previous experience as Chef de Partie – Bakery or similar supervisory role in a luxury hotel is preferred.
• Strong knowledge of bread making, fermentation, laminated dough, cakes, pastries, and bakery production techniques.

Benefits

• Come As You Are
• Work With Purpose
• Grow, Learn and EnjoyExplore Limitless Possibilities