– The Bakery Sous Chef supervises and controls the bakery production process . He plans, organizes and researches new aspects of products in order to have the appropriate knowledge in terms of bread making.
Key Accountabilities:
– Receive bakery goods, check specifications, ensure appropriate storing and contribute to stocking the bakery station with the right items
– Supervise and control that the bakery production is in conformance with the set quality, time, hygiene, cleanliness and presentation specifications
– Prepare the bakery display section and ensure its maintenance as per the instructions of the Brand Manager
– Assist in preparing and cooking all bakery items in conformity with the set specifications and as per the instructions of the Regional Bakery Chef
– Implement adequate hygienic procedures and guidelines as set for the brand, ensure that health and safety regulations are followed at all times, and report discrepancies to hierarchy
– Supervise and train team members on all key responsibilities in the bakery section and ensure that they comply with the set statutory regulations
– Carry out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team’s request to hierarchy
Qualifications, Experience, Knowledge:
– Technical Degree in Food and Beverage or Hospitality Management
