Sous Chef - Pastry And Bakery

IHG Hotels & Resorts; Lucknow; On-site; INR 900,000 - 1,800,000; Full time

Job summary

IHG Hotels & Resorts in Lucknow is seeking an experienced Pastry Chef Supervisor to lead daily pastry and bakery operations, overseeing cakes, breads, desserts, chocolates, and more while ensuring consistent quality and presentation.

The role requires 5–7 years in pastry and bakery, at least 2 years in supervision, and a diploma or degree in Bakery/Culinary Arts, with strong leadership, food cost, inventory, and HACCP knowledge to drive guest satisfaction.

Qualifications

• Diploma or Degree in Bakery, Patisserie, Culinary Arts, or related field.
• 5-7 years of experience in pastry and bakery operations.
• At least 2 years of experience in a supervisory role.
• Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
• Good understanding of food costing, inventory management, production planning, and waste control.
• Excellent leadership, communication, organizational, and team management skills.
• Sound knowledge of food safety, hygiene, and HACCP standards.

Responsibilities

• Assist Executive Chef in managing daily pastry and bakery operations.
• Supervise preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
• Ensure consistent quality, taste, texture, freshness, and presentation of all products.
• Develop new recipes, seasonal desserts, and innovative bakery items.
• Manage production planning, inventory control, food costing, and portion control.
• Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
• Train, guide, and motivate team members to maintain high culinary standards.
• Minimize food wastage and control departmental costs without compromising quality.
• Coordinate with other kitchen sections and F&B teams to ensure smooth operations.
• Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.

Skills

Bakery operations

Leadership

Food safety

Cost control

Team management

Education

Diploma or Degree in Bakery/Culinary Arts

Job description

Job Description:

• Assist the Executive Chef and Executive Pastry Chef in managing daily pastry and bakery operations.
• Supervise the preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
• Ensure consistent quality, taste, texture, freshness, and presentation of all products.
• Develop new recipes, seasonal desserts, and innovative bakery items.
• Manage production planning, inventory control, food costing, and portion control.
• Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
• Train, guide, and motivate team members to maintain high culinary standards.
• Minimize food wastage and control departmental costs without compromising quality.
• Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth operations.
• Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.
• Diploma or Degree in Bakery, Patisserie, Culinary Arts, or a related field.
• Minimum 5-7 years of experience in pastry and bakery operations, preferably in a reputed 4-star or 5-star hotel.
• At least 2 years of experience in a supervisory role or equivalent leadership experience.
• Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
• Good understanding of food costing, inventory management, production planning, and waste control.
• Excellent leadership, communication, organizational, and team management skills.
• Sound knowledge of food safety, hygiene, and HACCP standards.
• Creative, detail-oriented, and passionate about pastry and bakery craftsmanship.
• Ability to work effectively under pressure and meet operational deadlines.
• Strong commitment to quality, consistency, and guest satisfaction.
• A team player with a positive attitude and a hands-on approach.