Sous Chef Bakery - Fairmont Agra

Accorhotel; Agra District; On-site; INR 670,000 - 1,004,000; Full time

Benefits offered by this job

Come As You Are

Work With Purpose

Grow

Learn and Enjoy

Explore Limitless Possibilities

Job summary

The Sous Chef - Bakery at Accorhotel is responsible for managing the daily bakery operations, producing high-quality breads and pastries in line with luxury hotel standards. You will supervise the bakery team, ensure consistency and efficiency, and contribute to menu planning.

With a Diploma or Bachelors in Hotel Management or related field and 4–6 years of bakery experience in top hotels, resorts or professional bakeries, you will drive quality, HACCP compliance, cost control, training, and

Qualifications

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

Responsibilities

• Manage daily operations of the bakery section and ensure smooth production.
• Prepare and supervise production of breads, rolls, croissants, viennoiseries, cakes, cookies, pastries, and other bakery items.
• Ensure consistent quality, taste, texture, freshness, and presentation of bakery products.
• Assist the Executive Pastry Chef in menu planning and development of new bakery concepts.
• Supervise, train, and motivate bakery team members.
• Prepare daily production schedules and allocate duties effectively.
• Ensure timely production for restaurants, buffets, banquets, room service, and special events.
• Monitor food costs, wastage, inventory, and ingredient usage.
• Maintain proper storage, labeling, and rotation of bakery ingredients.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Conduct quality checks on finished bakery products.
• Maintain cleanliness and proper functioning of bakery equipment.
• Assist in recipe standardization and maintaining product consistency.
• Coordinate with other culinary departments for special requirements and events.
• Support staff training on bakery techniques and hotel standards.
• Handle guest feedback and implement improvements when required.

Skills

Bread making

Fermentation techniques

Laminated dough

Cakes and pastries

HACCP / food safety

Team supervision

Education

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

Job description

The Sous Chef - Bakery is responsible for managing the daily bakery operations of the hotel, ensuring the production of high-quality breads, bakery products, and baked goods according to luxury hotel standards. The role supervises the bakery team, maintains product consistency, controls food costs, and ensures compliance with food safety and hygiene standards.

Key Responsibilities

• Manage daily operations of the bakery section and ensure smooth production.
• Prepare and supervise production of breads, rolls, croissants, viennoiseries, cakes, cookies, pastries, and other bakery items.
• Ensure consistent quality, taste, texture, freshness, and presentation of bakery products.
• Assist the Executive Pastry Chef in menu planning and development of new bakery concepts.
• Supervise, train, and motivate bakery team members.
• Prepare daily production schedules and allocate duties effectively.
• Ensure timely production for restaurants, buffets, banquets, room service, and special events.
• Monitor food costs, wastage, inventory, and ingredient usage.
• Maintain proper storage, labeling, and rotation of bakery ingredients.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Conduct quality checks on finished bakery products.
• Maintain cleanliness and proper functioning of bakery equipment.
• Assist in recipe standardization and maintaining product consistency.
• Coordinate with other culinary departments for special requirements and events.
• Support staff training on bakery techniques and hotel standards.
• Handle guest feedback and implement improvements when required.

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 Junior Sous Chef in a luxury hotel is preferred.

Strong knowledge of bread making, fermentation techniques, laminated dough, cakes, and bakery production.

WHAT IS IN IT FOR YOU:

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