Bakery Sous Chef - Paul cafe

Role Purpose

The Bakery Sous Chef is responsible for supervising and controlling the bakery production process, as well as planning, organizing, and conducting research to expand their knowledge on various aspects of bread making for the purpose of product improvement.

Responsibilities

• Assist in preparing and cooking bakery items to produce high-quality products. Contribute to recipe creation, ensuring that new recipes align with the bakery's standards and meet customer preferences.
• Carry out operational tasks by following established processes. This involves receiving bakery goods, verifying specifications, storing them properly, and assisting in stocking the bakery station with the appropriate items.
• Carry out essential supervisory duties, including task delegation, setting deadlines, monitoring quality, setting staff schedules, and communicating team needs to higher-ups.
• Ensure bakery production, adhere to standards of quality, timing, hygiene, cleanliness, and presentation. Set up and maintain the bakery display section according to the brand manager's guidance. Maintain weekly spot checks to ensure quality and consistency.
• Adhere to prescribed procedures, including environmental protection, personal safety, and hygiene protocols to ensure well-being. Enforce brand-specific hygiene guidelines, follow safety regulations, and report any deviations to superiors.
• Develop a working knowledge of organizational policies, regulations, and ethical standards to ensure work meets high standards. Crosstrain and motivate the bakery team, ensuring compliance with statutory regulations and industry codes of conduct.
• Negotiate with suppliers to secure favorable deals, including competitive pricing, bulk purchasing discounts, and advantageous payment terms.
• Read variance reports to identify discrepancies between planned and actual results in areas such as ingredient quantities, production times, and costs. Report issues to management by providing detailed analysis and recommendations for improvement to ensure optimal bakery operations performance.
• Control wastage by implementing efficient inventory management practices, such as monitoring stock levels, and minimizing overproduction. Monitor production processes to avoid excess waste and utilize leftover ingredients creatively in new recipes.
• Adjust par levels for ordering and production based on sales trends and inventory levels. Review sales data and inventory reports to determine optimal stock levels.

Qualifications

• Technical degree in F&B, or Hospitality Management, or a related field.
• 1-2 years of experience in F&B Operations, or a similar role.
• Fluency in English , Fluency in Arabic is a plus.

* AZADEA is committed to equal employment opportunity for all individuals regardless of race, color, religion, gender, age, marital status, disability, or any other classification.

* We aim to give our candidates the best experience possible. But due to the amount of applicants applying, we will only get in touch if you have been shortlisted for the role.