Job role

The Sous Chef de Cuisine plays a pivotal, high-impact role in leading the daily operations of the bakery division within a high-volume retail and distribution environment. This position focuses on driving product innovation by developing creative, seasonal, and demand-driven menu options while ensuring flawless, timely execution. As a key operational leader, the successful candidate will manage inventory, onboard and train talent, enforce strict public health and sanitation standards, and step in to lead the entire cross-functional team in the Chef de Cuisine's absence.

Academic & Professional Requirements

A Certificate in Culinary Arts, Pastry/Bakery Arts, or a relevant professional culinary field.

Experience.

A minimum of 2 to 4 years of proven, progressive experience in a similar kitchen leadership, commercial bakery, or Sous Chef position.

Technical Skills

Commercial Baking & Production Mastery

Deep, comprehensive knowledge of large-scale commercial baking techniques, dough fermentation, proofing, and temperature control.

Proven ability to design and formulate creative, seasonal, and demand-driven bakery menus and product lines.

Highly skilled at reading, interpreting, and precisely scaling industrial recipes to maintain product consistency across high-volume outputs.

Strong technical capability in advanced pastry decoration, artisan bread shaping, and retail product presentation/plating.

Kitchen Operations & Technology

Expert knowledge in safely operating, troubleshooting, and maintaining commercial kitchen and bakery equipment (e.g., deck ovens, industrial mixers, proofers, and laminators).

Technical skill in tracking, recording, and managing raw ingredient stock levels, calculating par levels, and placing accurate procurement orders.

Practical literacy in using modern restaurant and retail software, Point of Sale (POS) systems, inventory management programs, and Microsoft Office (Word and Excel).

Food Safety, Sanitation, and Quality Assurance

Strict execution and enforcement of public health sanitation rules, hazard analysis critical control points (HACCP), and occupational safety regulations.

Expert knowledge of food handling procedures, specifically regarding the correct storage, rotation (FIFO), and temperature logging of perishable bakery ingredients.

Ability to monitor production lines closely to minimize shrink, control ingredient portions, and maintain strict cost-efficiency standards.

Responsibilities & Requirements

1. Product Innovation & Commercial Execution

Design and develop creative, high-quality bakery and pastry menu options aligned with seasonal shifts and changing consumer demand across retail floors.

Actively assist with the overall preparation, design, and strategic planning of large-scale meal and baked good designs.

Oversee commercial kitchen and bakery workflows to guarantee that all production activities operate in an efficient, timely manner to meet distribution schedules.

2. Cross-Functional Leadership & Team Management

Supervise and manage the bakery and kitchen team dynamically, assuming full operational leadership and decision-making authority in the Chef de Cuisine’s absence.

Create optimized shift schedules for kitchen employees and systematically evaluate their performance to ensure maximum productivity.

Provide direct guidance and support to junior kitchen and bakery staff, assisting with various day-to-day technical tasks including line cooking, food preparation, and retail product plating/presentation.

Lead the recruitment onboarding process and train new kitchen employees to ensure they consistently meet or exceed established brand and kitchen standards.

3. Operations, Problem Resolution & Supply Chain

Actively resolve daily operational problems, supply chain bottlenecks, and staff concerns personally and professionally.

Monitor, track, and record ingredient inventory levels closely; proactively place bulk orders for new supplies and raw materials to maintain uninterrupted retail availability.

4. Compliance, Sanitation & Safety

Strictly adhere to, implement, and enforce all regional public health sanitation regulations and corporate occupational safety guidelines across the production floor.

Benefits: As per the company policy

Joining: Immediate

• Design and develop creative, high-quality bakery and pastry menu options aligned with seasonal shifts and changing consumer demand across retail floors.
• Actively assist with the overall preparation, design, and strategic planning of large-scale meal and baked good designs.
• Oversee commercial kitchen and bakery workflows to guarantee that all production activities operate in an efficient, timely manner to meet distribution schedules.
• Supervise and manage the bakery and kitchen team dynamically, assuming full operational leadership and decision-making authority in the Chef de Cuisine’s absence.
• Create optimized shift schedules for kitchen employees and systematically evaluate their performance to ensure maximum productivity.
• Provide direct guidance and support to junior kitchen and bakery staff, assisting with various day-to-day technical tasks including line cooking, food preparation, and retail product plating/presentation.
• Lead the recruitment onboarding process and train new kitchen employees to ensure they consistently meet or exceed established brand and kitchen standards.
• Actively resolve daily operational problems, supply chain bottlenecks, and staff concerns personally and professionally.
• Monitor, track, and record ingredient inventory levels closely; proactively place bulk orders for new supplies and raw materials to maintain uninterrupted retail availability.
• Strictly adhere to, implement, and enforce all regional public health sanitation regulations and corporate occupational safety guidelines across the production floor.

• Commercial Baking & Production Mastery
• Kitchen Operations & Technology
• Food Safety, Sanitation, and Quality Assurance
• Team Management
• Problem Resolution
• Supply Chain Management
• Compliance, Sanitation & Safety Enforcement

• A Certificate in Culinary Arts, Pastry/Bakery Arts, or a relevant professional culinary field.
• A minimum of 2 to 4 years of proven, progressive experience in a similar kitchen leadership, commercial bakery, or Sous Chef position.
• Deep, comprehensive knowledge of large-scale commercial baking techniques, dough fermentation, proofing, and temperature control.
• Proven ability to design and formulate creative, seasonal, and demand-driven bakery menus and product lines.
• Highly skilled at reading, interpreting, and precisely scaling industrial recipes to maintain product consistency across high-volume outputs.
• Strong technical capability in advanced pastry decoration, artisan bread shaping, and retail product presentation/plating.
• Expert knowledge in safely operating, troubleshooting, and maintaining commercial kitchen and bakery equipment (e.g., deck ovens, industrial mixers, proofers, and laminators).
• Technical skill in tracking, recording, and managing raw ingredient stock levels, calculating par levels, and placing accurate procurement orders.
• Practical literacy in using modern restaurant and retail software, Point of Sale (POS) systems, inventory management programs, and Microsoft Office (Word and Excel).
• Strict execution and enforcement of public health sanitation rules, hazard analysis critical control points (HACCP), and occupational safety regulations.
• Expert knowledge of food handling procedures, specifically regarding the correct storage, rotation (FIFO), and temperature logging of perishable bakery ingredients.
• Ability to monitor production lines closely to minimize shrink, control ingredient portions, and maintain strict cost-efficiency standards.