Bakery Sous Chef

The Sous Chef Bakery serves as the person in charge in the bakery production department, supporting the Head Pastry Chef in overseeing daily operations and ensuring consistent, high-quality production of bread, viennoiserie, and pastries. This role involves direct supervision of production staff, maintaining quality standards.

KEY ROLES & RESPONSIBILITIES

• Directly supervise daily production activities, ensuring adherence to recipes, timelines, and quality standards
• Monitor texture, flavour, and presentation consistency across all baked goods
• Conduct quality checks and implement corrective measures when standards are not met
• Lead and coordinate the work of bakers, pastry chefs, and production assistants during assigned shifts
• Provide hands-on training and mentorship to junior staff members
• Foster a positive, collaborative work environment that promotes learning and excellence
• Assist in planning daily and weekly production schedules
• Coordinate with the Head Baker on batch sizing, timing, and resource allocation
• Ensure smooth workflow and efficient use of equipment and workspace
• Execute standardized recipes with precision and consistency
• Support recipe development and testing initiatives
• Document production processes and maintain recipe accuracy
• Enforce strict food safety protocols and HACCP compliance
• Conduct regular hygiene inspections and corrective actions
• Maintain cleanliness standards for all production areas and equipment
• Monitor ingredient usage and identify waste reduction opportunities
• Manage daily, weekly, monthly orders of ingredients to ensure par stock levels are maintained and suggest revisions where necessary
• Assist in inventory management and stock rotation procedures
• Support cost control initiatives through efficient production practices
• Operate specialized baking equipment including ovens, mixers, and dough sheeters
• Perform routine equipment checks and coordinate maintenance requirements
• Ensure optimal equipment performance and safety compliance
• Collaborate with patisserie and culinary departments for integrated production planning
• Communicate production updates and requirements to relevant stakeholders
• Support cross-departmental initiatives and special projects

QUALIFICATIONS & EXPERIENCE

• 7+ years of professional bakery experience in high-volume production environments
• Minimum 1-2 years in a supervisory or senior baker role
• Demonstrated expertise in bread production, fermentation, and viennoiserie techniques
• Strong knowledge of food safety regulations and HACCP principles
• Experience with commercial baking equipment and production systems
• Advanced understanding of dough chemistry, fermentation processes, and ingredient functionality
• Knowledge of scaling recipes for high-volume production
• Culinary arts degree, baking & pastry certification, or equivalent professional training preferred
• Food safety certification PIC required
• Additional certifications in specialized baking techniques are advantageous
• Basic proficiency in Microsoft Excel and inventory management systems
• Ability to learn and adapt to new technology platforms
• Excellent verbal and written communication skills

Job Type: Full-time

Experience:

• high-volume production environment: 4 years (Required)
• bakery supervisor: 2 years (Required)
• senior baker role: 2 years (Required)