Bakery Sous Chef

JOB DESCRIPTIONBakery Sous ChefDepartment: Bakery & Pastry

Position: Bakery Sous Chef

Reports To: Executive Chef / Head Chef / Pastry Chef

Location: Daphne’s

Employment Type: Full-Time

Position OverviewWe are looking for a skilled and passionate Bakery Sous Chef to support the day-to-day operations of our bakery and pastry section. The ideal candidate should have strong knowledge of baking techniques, excellent attention to detail, and the ability to maintain consistent quality, presentation, hygiene, and production standards.

The Bakery Sous Chef will assist in supervising the bakery team, planning production, developing products, controlling wastage, and ensuring smooth kitchen operations.

• Key ResponsibilitiesAssist the Head/Pastry Chef in managing daily bakery and pastry operations.
• Prepare and oversee the production of breads, cakes, pastries, desserts, cookies, and other bakery products.
• Ensure consistency in taste, texture, portion size, presentation, and quality.
• Supervise and guide Commis Chefs, bakers, and other bakery team members.
• Plan daily production according to reservations, sales forecasts, events, and business requirements.
• Ensure all products are prepared according to standardized recipes and established specifications.
• Monitor stock levels of flour, dairy products, chocolates, fruits, nuts, and other bakery ingredients.
• Coordinate with the purchase and kitchen teams for timely procurement of ingredients.
• Minimize wastage through proper production planning, storage, and portion control.
• Maintain proper food storage, labelling, FIFO, and temperature-control practices.
• Ensure strict compliance with food safety, hygiene, sanitation, and workplace safety standards.
• Maintain cleanliness and organization of bakery workstations, equipment, refrigerators, and storage areas.
• Assist in developing and testing new bakery and pastry products.
• Contribute ideas for seasonal menus, specials, festive products, and promotional offerings.
• Monitor the quality of raw materials and finished products.
• Ensure all bakery equipment is used correctly and report maintenance requirements promptly.
• Maintain production records, wastage reports, and inventory requirements as required.
• Support the team during high-volume service periods and special events.
• Train junior team members in baking techniques, recipes, hygiene, and kitchen procedures.
• Ensure smooth coordination between the bakery, kitchen, service, and management teams.
• Required Skills & CompetenciesStrong knowledge of baking and pastry techniques.
• Good understanding of doughs, creams, fillings, frostings, chocolate, and dessert preparation.
• Ability to follow and maintain standardized recipes.
• Strong leadership and team-management skills.
• Excellent attention to detail and presentation.
• Good time-management and organizational skills.
• Ability to work efficiently under pressure.
• Strong knowledge of food safety and hygiene practices.
• Good understanding of inventory, wastage, and portion control.
• Creativity and willingness to experiment with new products and flavours.
• Good communication and interpersonal skills.
• Qualification & ExperienceDiploma/Degree in Bakery & Confectionery, Culinary Arts, or Hotel Management preferred.
• 3–5 years of relevant bakery/pastry experience, preferably with experience in a café, restaurant, hotel, or premium bakery.
• Previous supervisory or Demi/Sous Chef experience will be a