Jr. Sous Chef Bakery - Fairmont Agra

Accorhotel; Agra District; On-site; INR 400,000 - 600,000; Full time

Job summary

Accorhotel in Agra is seeking a skilled Jr. Sous Chef – Bakery to lead daily bakery operations, ensuring high-quality breads, viennoiseries, cakes, and pastries while supervising the bakery team.

You will maintain product consistency, control costs, and ensure HACCP compliance in a luxury hotel environment. The role requires 4–6 years of bakery experience in prestigious hotels or bakeries, with strong knowledge of bread making and laminated dough techniques.

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.

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.

Skills

Bread making

Fermentation

Laminated dough

Bakery production

Team supervision

Education

Diploma/Bachelor's in Hotel Management or Bakery & Pastry Arts

Tools

Ovens

Commercial mixers

Job description

\"Why work for Accor?\"

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

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.

• 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.

WHAT IS IN IT FOR YOU:

• Come As You Are


• Work With Purpose


• Grow, Learn and Enjoy


• Explore Limitless Possibilities