Accorcorpo

Junior Sous Chef - Bakery - The Hoxton Bengaluru City

Bengaluru, KA, India · On-site · Full-time

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About the role

Description from the employer’s posting. Check the employer’s page for the current version.

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.

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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.

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