مساعد رئيس الطهاة – المخبوزات

Junior Sous Chef – Bakery

Job Qualifications

• Diploma or professional qualification inBakery & Pastry, Culinary Arts, Kitchen Production, Hospitality Management, or a related fieldis preferred.
• Minimum2 years of experience as a Chef de Partie – Bakery/Bakeror similar position in a luxury hotel, high-quality bakery, restaurant, or large culinary operation.
• Previous experience with an international luxury hotel brand is preferred.
• Strong knowledge ofartisan breads, viennoiserie, laminated doughs, breakfast bakery items, rolls, buns, pastries, dough preparation, fermentation, proofing, baking, finishing, and presentation techniques.
• Good understanding of different flours, yeast, sourdough, starters, dough hydration, fermentation methods, baking temperatures, and production techniques.
• Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards.
• Good understanding of food cost control, inventory management, recipe standardization, yield management, portion control, and waste reduction.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to supervise, train, coach, and motivate Culinary Chedians.
• Ability to work effectively under pressure while maintaining high standards of quality and consistency.
• Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred.
• Fluency in English is required; additional language skills are an advantage.

Key Areas of Responsibility

1. Operational

• Assists the Sous Chef and senior Culinary leadership in managing the daily operations of theBakery section.
• Ensures all GHM brand standards, hotel policies, standard recipes, production procedures, and presentation guidelines are consistently implemented.
• Supervises the preparation and production ofartisan breads, rolls, buns, croissants, Danish pastries, laminated products, breakfast bakery items, specialty breads, and other baked productsrequired across the hotel.
• Ensures all bakery products are prepared consistently according to approved recipes, portion specifications, quality standards, and presentation guidelines.
• Oversees the preparation of doughs, starters, sourdough, fermentation, proofing, shaping, baking, cooling, finishing, and storage.
• Monitors fermentation and proofing processes to ensure consistency in texture, flavour, volume, and overall product quality.
• Coordinates daily mise-en-place and bakery production according to occupancy, breakfast requirements, outlets, banquets, events, amenities, special occasions, and forecasted business levels.
• Maintains a hands-on presence in the Bakery and supports the team throughout preparation and production.
• Coordinates with Culinary and Food & Beverage teams to ensure bakery products are prepared and delivered according to operational requirements and timelines.
• Conducts regular quality checks of raw ingredients, doughs, fermentation, proofing, baked products, and finished items.
• Monitors stock levels and ensures flour, yeast, butter, dairy products, seeds, grains, and other bakery ingredients are requisitioned in appropriate quantities.
• Ensures correct receiving, storage, labelling, dating, handling, and rotation of bakery ingredients.
• Assists with recipe standardization, yield testing, portion control, and recipe updates to maintain consistency and minimize waste.
• Supports the development and testing ofnew breads, viennoiserie, seasonal bakery products, specialty items, and promotional offerings.
• Monitors production levels to prevent shortages, overproduction, spoilage, and unnecessary waste.
• Ensures ovens, mixers, proofers, dough sheeters and other bakery equipment are properly used, cleaned, and maintained.
• Reports equipment malfunctions, ingredient concerns, maintenance requirements, and operational issues promptly.
• Assumes responsibility for the Bakery operation in the absence of the Sous Chef or senior Bakery Chef, as assigned.

2. Food Safety, Hygiene & Quality

• Maintains and enforces the highest standards of food safety, hygiene, sanitation, and workplace safety throughout the Bakery.
• Ensures compliance with hotel, company, and local food safety, health, hygiene, fire, security, and occupational safety requirements.
• Ensures all ingredients, doughs, fillings, and finished bakery products are properly stored, labelled, dated, covered, and rotated according to FIFO requirements.
• Monitors temperatures and ensures dairy products, eggs, butter, fillings, doughs, starters, and other temperature-sensitive ingredients are handled and stored safely.
• Ensures proper allergen management procedures are followed, particularly forgluten, dairy, eggs, nuts, seeds, and other relevant allergens.
• Conducts regular inspections of work areas, refrigerators, freezers, dry stores, proofers, ovens, equipment, and utensils.
• Ensures cleaning schedules and hygiene checklists are completed accurately and on time.
• Takes immediate corrective action when product quality, hygiene, safety, or sanitation standards are not met.
• Supports food safety inspections, internal and external audits, and implementation of corrective action plans.

3. Guest & Internal Service

• Supports exceptional guest experiences through consistentquality, freshness, taste, texture, presentation, and timely deliveryof bakery products.
• Responds professionally to guest preferences, dietary requirements, allergies, special requests, celebrations, and customized bakery requirements.
• Works closely with Food & Beverage, Banquets, Rooms, and other Culinary sections to ensure seamless delivery of bakery requirements.
• Handles guest and internal feedback professionally and ensures appropriate follow-up.
• Maintains positive and professional relationships with guests, colleagues, and other departments.

4. Financial & Cost Control

• Supports departmental financial and operational objectives through effective cost and resource management.
• Controls food costs through recipe compliance, accurate portioning, yield management, production planning, and responsible use of ingredients.
• Minimizes food waste, spoilage, overproduction, breakage, and unnecessary consumption.
• Supports inventory counts and maintains appropriate stock levels according to operational requirements.
• Ensures requisitions are accurate and aligned with forecasted production and business levels.
• Monitors the use of equipment, utilities, ingredients, and supplies to support operational efficiency and cost control.
• Identifies opportunities to improve productivity and efficiency without compromising quality, food safety, or guest satisfaction.

5. Team Leadership & Development

• Supervises Bakery Chedians in the performance of their duties and ensures compliance with hotel standards and departmental procedures.
• Assists in assigning daily duties and production responsibilities according to operational requirements and team capabilities.
• Monitors team performance and provides hands-on guidance and support throughout preparation and production.
• Assists in preparing duty rosters and work schedules according to business needs.
• Monitors attendance, punctuality, grooming, personal hygiene, uniform standards, and professional conduct.
• Provides regular hands-on training, coaching, mentoring, and constructive feedback.
• Develops team knowledge and technical skills inbread making, dough preparation, fermentation, proofing, lamination, shaping, baking, finishing, presentation, and food safety.
• Identifies training and development needs and supports departmental training plans.
• Encourages creativity, innovation, teamwork, accountability, and continuous improvement.
• Supports the onboarding, orientation, and development of new Chedians, trainees, and interns.
• Assists with performance discussions and employee development activities when required.
• Promotes and reinforces GHM’s Core Values and contributes positively to the hotel’s working culture.
• Ensures all Chedians understand and comply with the Employee Handbook, hotel policies, departmental procedures, and applicable rules and regulations.

6. Administration

• Assists in maintaining and updating standard recipes, bakery production records, operating procedures, checklists, and departmental documentation.
• Conducts departmental briefings and meetings when assigned.
• Communicates daily production requirements, guest preferences, special events, menu changes, food safety matters, and operational priorities to the team.
• Assists with production schedules, requisitions, inventory records, training records, and other departmental documentation.
• Ensures operational records and checklists are completed accurately and within required timelines.
• Supports departmental action plans, audit requirements, and operational improvement initiatives.

7. Other Duties

• Attends and contributes to departmental briefings, meetings, training sessions, and hotel activities as required.
• Maintains high standards of personal hygiene, grooming, professional appearance, and conduct at all times.
• Exercises responsible and professional behaviour and positively represents The Chedi Katara Hotel & Resort and GHM.
• Maintains positive and professional relationships with colleagues, suppliers, business partners, and relevant industry representatives.
• Remains updated onartisan baking, bread-making techniques, fermentation, sourdough, viennoiserie, bakery ingredients, equipment, presentation, and industry trends.
• Responds positively and flexibly to changes in operational requirements.
• Supports other Culinary sections and hotel operations when required.
• Complies with all hotel policies and procedures relating to food safety, fire, health, hygiene, safety, security, and emergency response.
• Carries out any other reasonable duties and responsibilities assigned by theSous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.