Junior Sous Chef - Bakery

Chedi Hospitality; Doha; On-site; QAR 89,000 - 134,000; Full time

Job summary

Chedi Hospitality is seeking a Junior Sous Chef – Bakery to lead daily bakery operations in a luxury hotel setting in Doha. You will oversee production of breads, viennoiserie, and pastries, ensuring consistency with brand standards and recipes.

The role requires a Diploma or equivalent in Bakery & Pastry or related field, and at least 2 years in a Chef de Partie Bakery/Baker role. Fluency in English is essential; other languages are a plus. This is a full-time, on-site position based in Doha.

Qualifications

• Diploma or professional qualification in Bakery & Pastry or related field preferred.
• Minimum 2 years of experience as Chef de Partie Bakery/Baker in luxury hotel, bakery, restaurant, or large operation.
• Fluency in English is required; additional languages advantageous.

Responsibilities

• Assist the Sous Chef and senior leadership in managing bakery operations and ensure standard recipes, procedures and presentation guidelines are followed.
• Maintain highest standards of food safety, hygiene, sanitation and workplace safety; manage ingredients per FIFO and allergen controls.
• Support guest experiences with high-quality bakery products and timely service, coordinating with F&B and other culinary sections.

Skills

Leadership

Communication

Organizational

Problem-solving

Team training/coaching

Work under pressure

Food hygiene knowledge

English fluency

Microsoft Office

Recipe/inventory systems

Education

Diploma/qualification in Bakery & Pastry or related field

Tools

Microsoft Office

Recipe/Inventory management systems

Job description

Junior Sous Chef – Bakery

Job Qualifications

Diploma or professional qualification in Bakery & Pastry, Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred. Minimum 2 years of experience as a Chef de Partie Bakery/Baker or similar position in a luxury hotel, high-quality bakery, restaurant, or large culinary operation. Previous experience with an international luxury hotel brand is preferred. Strong knowledge of artisan breads, viennoiserie, laminated doughs, breakfast bakery items, rolls, buns, pastries, dough preparation, fermentation, proofing, baking, finishing, and presentation techniques. Good understanding of different flours, yeast, sourdough, starters, dough hydration, fermentation methods, baking temperatures, and production techniques. Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards. Good understanding of food cost control, inventory management, recipe standardization, yield management, portion control, and waste reduction. Strong leadership, communication, organizational, and problem-solving skills. Ability to supervise, train, coach, and motivate Culinary Chedians. Ability to work effectively under pressure while maintaining high standards of quality and consistency. Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred. Fluency in English is required; additional language skills are an advantage.

Diploma or professional qualification in Bakery & Pastry, Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred. Minimum 2 years of experience as a Chef de Partie Bakery/Baker or similar position in a luxury hotel, high-quality bakery, restaurant, or large culinary operation. Previous experience with an international luxury hotel brand is preferred. Strong knowledge of artisan breads, viennoiserie, laminated doughs, breakfast bakery items, rolls, buns, pastries, dough preparation, fermentation, proofing, baking, finishing, and presentation techniques. Good understanding of different flours, yeast, sourdough, starters, dough hydration, fermentation methods, baking temperatures, and production techniques. Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards. Good understanding of food cost control, inventory management, recipe standardization, yield management, portion control, and waste reduction. Strong leadership, communication, organizational, and problem-solving skills. Ability to supervise, train, coach, and motivate Culinary Chedians. Ability to work effectively under pressure while maintaining high standards of quality and consistency. Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred. Fluency in English is required; additional language skills are an advantage.

Key Areas of Responsibility

1. 1 OperationalAssists the Sous Chef and senior Culinary leadership in managing the daily operations of theBakery section Ensures all GHM brand standards hotel policies standard recipes production procedures and presentation guidelines are consistently implemented Supervises the preparation and production ofartisan breads rolls buns croissants Danish pastries laminated products breakfast bakery items specialty breads and other baked productsrequired across the hotel Ensures all bakery products are prepared consistently according to approved recipes portion specifications quality standards and presentation guidelines Oversees the preparation of doughs starters sourdough fermentation proofing shaping baking cooling finishing and storage Monitors fermentation and proofing processes to ensure consistency in texture flavour volume and overall product quality Coordinates daily mise-en-place and bakery production according to occupancy breakfast requirements outlets banquets events amenities special occasions and forecasted business levels Maintains a hands-on presence in the Bakery and supports the team throughout preparation and production Coordinates with Culinary and Food Beverage teams to ensure bakery products are prepared and delivered according to operational requirements and timelines Conducts regular quality checks of raw ingredients doughs fermentation proofing baked products and finished items Monitors stock levels and ensures flour yeast butter dairy products seeds grains and other bakery ingredients are requisitioned in appropriate quantities Ensures correct receiving storage labelling dating handling and rotation of bakery ingredients Assists with recipe standardization yield testing portion control and recipe updates to maintain consistency and minimize waste Supports the development and testing ofnew breads viennoiserie seasonal bakery products specialty items and promotional offerings Monitors production levels to prevent shortages overproduction spoilage and unnecessary waste Ensures ovens mixers proofers dough sheeters and other bakery equipment are properly used cleaned and maintained Reports equipment malfunctions ingredient concerns maintenance requirements and operational issues promptly Assumes responsibility for the Bakery operation in the absence of the Sous Chef or senior Bakery Chef as assigned
2. 2 Food Safety Hygiene amp QualityMaintains and enforces the highest standards of food safety hygiene sanitation and workplace safety throughout the Bakery Ensures compliance with hotel company and local food safety health hygiene fire security and occupational safety requirements Ensures all ingredients doughs fillings and finished bakery products are properly stored labelled dated covered and rotated according to FIFO requirements Monitors temperatures and ensures dairy products eggs butter fillings doughs starters and other temperature-sensitive ingredients are handled and stored safely Ensures proper allergen management procedures are followed particularly forgluten dairy eggs nuts seeds and other relevant allergens Conducts regular inspections of work areas refrigerators freezers dry stores proofers ovens equipment and utensils Ensures cleaning schedules and hygiene checklists are completed accurately and on time Takes immediate corrective action when product quality hygiene safety or sanitation standards are not met Supports food safety inspections internal and external audits and implementation of corrective action plans
3. 3 Guest amp Internal ServiceSupports exceptional guest experiences through consistentquality freshness taste texture presentation and timely deliveryof bakery products Responds professionally to guest preferences dietary requirements allergies special requests celebrations and customized bakery requirements Works closely with Food amp Beverage Banquets Rooms and other Culinary sections to ensure seamless delivery of bakery requirements Handles guest and internal feedback professionally and ensures appropriate follow-up Maintains positive and professional relationships with guests colleagues and other departments