Junior Sous Chef (Bakery)

Roles & Responsibilities

Position Overview

The Junior Sous Chef is responsible for assisting the Chief Baker in managing daily bakery operations, ensuring quality standards, supervising junior staff, and maintaining hygiene and cost control in line with hotel policies. The individual contributes directly to maintaining the hotel's reputation for excellence in bakery service.

The Role

Kitchen Operations

• Preparation and production of bakery items (The Club and Fiamma's Breakfast, Afternoon Tea, Banquets and In Room Dining)
• Maintain consistency, presentation, and portion standards
• Support recipe development and new product creation
• Control inventory, reduce wastage, and monitor cost efficiency
• Coordinate with other kitchen departments (eg. Banquets, front of house) to align on service needs and timing
• Assist in reviewing and checking Banquet Event Orders (BEOs)
• Check emails and ordering products in SCM
• Report operational issues (e.g., banquets, guest feedback, stock ordering/delivery) to the Chief Baker
• Contribute to menu planning and product development when required

Maintain Hygiene, Safety and Standards

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards
• Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Perform audits on staff's adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

• At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant
• Knowledge of baking and kitchen equipment
• Possess Singapore food safety certification

Tell employers what skills you have

Quality Control
Customer Service Delivery
Cooking
Service Challenges
Sanitation
Recipe Formulation
Customer Service