About this role
Junior Sous Chef - Bakery
What you’ll do…
- Leading the day-to-day bakery operation across restaurants, bars, events and in-room experiences.
- Organise daily production, sections and team responsibilities so everything is ready at the right time and to the right standard.
- Maintain quality, taste, consistency and presentation across all bakery items.
- Help develop seasonal menus, specials and event concepts, testing recipes and turning ideas into practical production plans.
- Coach and train the pastry team, giving clear feedback and helping people build their technical skills and confidence.
- Manage stock, ordering, rotation, portion control and waste, keeping a close eye on food cost.
- Make sure food safety, hygiene, allergens, HACCP and temperature records are properly managed every day.
- Keep equipment and work areas safe, clean and well maintained, following up quickly on repairs.
- Work closely with the wider kitchen, F&B and Events teams to coordinate changing business needs.
Qualifications
- What we’re looking for…
- Individuals. You’re looking for a place where you can be you; no clones in suits here.
- Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
- You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
- You’re not precious. We leave our egos at the door and help get things done.
- You’re up for doing things differently and trying (almost) everything once.
- If we got stuck in a lift together, we’d have a good time and share a few laughs.
- You want to be part of a team that works hard, supports each other, and has fun along the way.
- You’ll bring strong bakery experience and have already supervised or led a team in a professional kitchen.
- You have excellent knowledge of bakery techniques, production planning and presentation.
- You understand food cost, stock, waste and the practical realities of delivering across several outlets and events.
- You’re a supportive, clear and fair leader who enjoys developing junior chefs.
- You have thorough knowledge of food hygiene, allergens and HACCP requirements.
- A culinary or bakery qualification is preferred.