Junior Sous Chef - Bakery

The Junior Sous Chef - Bakery is responsible for supporting the efficient operation of the Bakery and Pastry Kitchen by assisting in the supervision of daily baking and pastry production, quality control, food safety compliance, inventory management, and team performance. This role ensures all bakery and pastry products meet Marriott's quality and presentation standards while delivering exceptional guest experiences.

The Junior Sous Chef - Bakery works closely with the Sous Chef, Executive Pastry Chef (if applicable), and Executive Chef to oversee the preparation of breads, pastries, cakes, desserts, buffet displays, and specialty baked products for restaurants, banquets, events, and other hotel operations. The position plays a key role in maintaining product consistency, operational efficiency, cost control, and culinary innovation while fostering a positive and productive work environment.

I. Bakery & Pastry Operations

Replace the current culinary-focused responsibilities with bakery-specific language:

• Support the daily operations of the Bakery and Pastry Kitchen to ensure efficient and timely production.
• Assist in overseeing the preparation of breads, pastries, cakes, desserts, viennoiseries, and specialty baked products.
• Prepare bakery and pastry items according to established recipes, production schedules, and presentation standards.
• Ensure consistency in product quality, appearance, texture, flavor, and portion control.
• Lead bakery production shifts and provide hands-on support during peak periods.
• Coordinate production requirements for restaurants, banquets, conferences, weddings, and special events.
• Ensure bakery items are produced and presented in accordance with Marriott brand standards.
• Support seasonal promotions, holiday offerings, themed events, and special pastry displays.

II. Product Quality & Bakery Standards

Replace food preparation language with bakery-specific quality measures:

• Maintain high standards of bakery and pastry quality, taste, freshness, and presentation.
• Inspect ingredients and finished products to ensure compliance with quality standards.
• Monitor proofing, baking, cooling, finishing, and storage processes to ensure consistency.
• Support the development and execution of bakery presentations, dessert buffets, and pastry displays.
• Assist in introducing new bakery products, dessert concepts, and seasonal menu offerings.
• Ensure guest expectations are consistently met through exceptional bakery and pastry products.
• Continuously identify opportunities to improve bakery production methods and product quality.

III. Food Safety, Hygiene & Sanitation

Add bakery-specific requirements:

• Ensure proper storage and handling of dairy products, chocolate, cream-based desserts, bakery ingredients, and finished products.
• Monitor adherence to HACCP principles and bakery-specific food safety standards.
• Ensure bakery equipment, ovens, mixers, proofers, refrigerators, and workstations are maintained in a clean and sanitary condition.

IV. Inventory, Purchasing & Cost Control

Add bakery ingredients and production controls:

• Assist in ordering bakery ingredients including flour, yeast, sugar, chocolate, dairy products, fruits, and specialty baking items.
• Monitor ingredient usage and production levels to minimize waste and maximize profitability.
• Support recipe costing, portion control, and bakery food cost management.
• Participate in inventory counts and reconciliation of bakery supplies and ingredients.
• Ensure proper stock rotation using FIFO procedures.

V. Team Leadership & Shift Management

Add bakery-specific supervision:

• Supervise Bakers, Commis Bakers, Pastry Cooks, and Bakery Associates during assigned shifts.
• Coordinate bakery production schedules to meet operational requirements.
• Ensure adherence to bakery recipes, production methods, and presentation standards.
• Support efficient workflow within the bakery operation.

VI. Training, Coaching & Associate Development

Add technical bakery skills:

• Assist in training team members on baking techniques, pastry preparation, dough handling, decoration, finishing techniques, and product presentation.
• Support skills development in artisan breads, laminated doughs, cakes, pastries, and desserts.

VII. Guest Experience & Service Excellence

Enhance bakery relevance:

• Contribute to exceptional guest experiences through high-quality bakery and pastry offerings.
• Support creation of memorable dessert displays and bakery presentations for restaurants, lounges, banquets, and events.
• Respond professionally to guest feedback regarding bakery and pastry products.

VIII. Communication & Cross-Department Collaboration

Add collaboration with outlets:

• Coordinate bakery production schedules with Restaurant, Banquet, Events, and Culinary teams.
• Communicate special dietary requirements and customized dessert requests effectively.

IX. Compliance, Safety & Operational Excellence

Add bakery equipment references:

• Ensure proper use, maintenance, and care of bakery equipment including ovens, mixers, proofers, sheeters, and refrigeration units.
• Support continuous improvement initiatives focused on bakery quality, innovation, and operational efficiency.

Qualifications & Experience Recommended Revision

• Trade Certificate, Diploma, or Degree in Patisserie, Baking & Pastry Arts, Culinary Arts, Hospitality Management, or related field.
• Minimum 2-4 years of bakery or pastry experience within hotels, resorts, bakeries, restaurants, or catering operations.
• Previous supervisory experience within a bakery, pastry kitchen, or culinary environment preferred.
• Strong knowledge of bread making, pastry production, cake preparation, desserts, chocolate work, and bakery presentation techniques.
• Sound understanding of HACCP principles, food safety regulations, and sanitation standards.
• Experience supporting banquet dessert production and high-volume bakery operations is advantageous.
• Knowledge of bakery inventory management, recipe costing, and food cost control.
• Strong leadership, communication, and team management skills.
• Flexibility to work shifts, weekends, and public holidays.
• Experience working within Marriott brand standards is advantageous.