Junior Sous Chef - Bakery

Accor; Bengaluru; On-site; INR 700,000 - 1,100,000; Full time

Job summary

Accor Bengaluru is seeking a Pastry/Bakery Lead to oversee day-to-day bakery operations across restaurants, bars, events and in-room experiences. You will organise production, assign sections and responsibilities to ensure on-time delivery and consistent quality.

The role requires strong bakery skills, leadership of a professional pastry team, cost awareness, food safety knowledge, and the ability to develop seasonal menus and event concepts while maintaining high presentation standards.

Qualifications

• Proven experience leading bakery operations across multiple outlets.
• Strong knowledge of bakery techniques, production planning and presentation.
• Experience supervising a professional kitchen team.
• Good understanding of food cost, stock and waste control.
• Culinary or bakery qualification preferred.

Responsibilities

• Lead day-to-day bakery operations across venues.
• Organise production, sections and team duties.
• Maintain quality, taste and presentation.
• Develop seasonal menus and event concepts.
• Coach pastry team and build skills.
• Manage stock, ordering and waste.
• Ensure HACCP, allergens and temperature records.
• Maintain safe, clean and well-maintained work areas.
• Collaborate with kitchen, F&B and Events teams.

Skills

Bakery operation

Team leadership

Production planning

Food safety HACCP

Cost control

Education

Culinary or bakery qualification

Job description

Job Description

What you ll do

• Leading the day-to-day bakery operation across restaurants, bars, events and in-room experiences.
• Organise daily production, sections and team responsibilities so everything is ready at the right time and to the right standard.
• Maintain quality, taste, consistency and presentation across all bakery items.
• Help develop seasonal menus, specials and event concepts, testing recipes and turning ideas into practical production plans.
• Coach and train the pastry team, giving clear feedback and helping people build their technical skills and confidence.
• Manage stock, ordering, rotation, portion control and waste, keeping a close eye on food cost.
• Make sure food safety, hygiene, allergens, HACCP and temperature records are properly managed every day.
• Keep equipment and work areas safe, clean and well maintained, following up quickly on repairs.
• Work closely with the wider kitchen, F&B and Events teams to coordinate changing business needs. Qualifications

What we re looking for

• Individuals. You re looking for a place where you can be you; no clones in suits here.
• Passion for hospitality - whether that s a drink, a meal, an event or a bed for the night.
• You re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
• You re not precious. We leave our egos at the door and help get things done.
• You re up for doing things differently and trying (almost) everything once.
• If we got stuck in a lift together, we d have a good time and share a few laughs.
• You want to be part of a team that works hard, supports each other, and has fun along the way.
• You ll bring strong bakery experience and have already supervised or led a team in a professional kitchen.
• You have excellent knowledge of bakery techniques, production planning and presentation.
• You understand food cost, stock, waste and the practical realities of delivering across several outlets and events.
• You re a supportive, clear and fair leader who enjoys developing junior chefs.
• You have thorough knowledge of food hygiene, allergens and HACCP requirements.
• A culinary or bakery qualification is preferred.