Sous Chef - Bakery

Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.

• Oversee the daily operations of the bakery section and ensure timely production of all bakery products.

• Prepare and supervise the production of breads, rolls, doughs, specialty baked goods, and other bakery items according to established recipes and standards.

• Develop new recipes and introduce innovative bakery products in line with guest preferences and business requirements.

• Ensure consistency in taste, texture, presentation, portioning, and product quality.

• Coordinate production requirements with other kitchen sections, restaurants, banquets, and catering operations.

• Ensure all bakery equipment and tools are operated safely and maintained properly.

• Supervise, train, and develop bakers and bakery assistants.

• Assign duties, prepare work schedules, and monitor team performance.

• Ensure team members follow standard operating procedures, recipes, and hygiene requirements.

• Promote teamwork, discipline, and a positive working environment.

• Support the recruitment, onboarding, and continuous development of bakery team members.

• Maintain high standards of food quality, presentation, and consistency.

• Ensure compliance with HACCP requirements, food safety regulations, and company hygiene standards.

• Monitor the proper storage, handling, labeling, and rotation of ingredients and finished products.

• Conduct regular checks on the freshness and quality of raw materials and finished goods.

• Ensure proper cleaning, sanitation, and maintenance of the bakery production area.

Qualifications:

· Diploma or professional qualification in Bakery, Baking and Pastry Arts, or a related culinary field is preferred.

· Minimum 4–5 years of relevant bakery experience, preferably in a hotel or luxury hospitality environment.

· Previous supervisory experience in a bakery operation is required.

· Strong knowledge of bread making, dough preparation, fermentation, baking techniques, and bakery equipment.

· Good understanding of food safety, HACCP, inventory control, and cost management.

· Strong leadership, organizational, and communication skills.

· Ability to work under pressure and manage multiple production requirements.

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