Job Summary:
We are seeking a highly skilled and creative Sous Chef, Bakery, to join our culinary team at Atlantis, The Palm. In this role, you will assist the Executive Pastry Chef in managing all bakery operations, ensuring the highest standards of quality, hygiene, and service. You will be responsible for supervising the bakery team, developing new recipes, and maintaining smooth day-to-day kitchen functions.

Responsibilities:

• Assist the Executive Pastry Chef in planning, organizing, and overseeing daily bakery operations.
• Supervise and train bakery staff, ensuring consistency in product quality and presentation.
• Manage inventory levels, ensuring adequate stocks of ingredients and materials.
• Ensure proper sanitation, hygiene, and food safety standards are maintained in all areas.
• Collaborate on new recipe development and seasonal menu updates.
• Monitor production to ensure timely preparation of bakery items for service.
• Implement standard operating procedures, ensuring adherence to quality control.
• Coordinate with other kitchen sections and departments to ensure smooth workflow.
• Assist in cost control through effective management of labor, ingredients, and waste reduction.
• Address and resolve any kitchen issues, ensuring team motivation and high performance.
• Participate in guest feedback management, adjusting bakery offerings as needed to enhance guest satisfaction.

Requirements:

• Diploma in Culinary Arts, Baking, or Pastry.
• Minimum of 5 years of experience in a high-volume bakery, with at least 2 years as a Sous Chef in a luxury hotel or fine dining environment.
• Expertise in bakery and pastry techniques, with a focus on creativity and quality.
• Strong leadership and team management skills.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Familiarity with kitchen management software and inventory systems.
• Certification in food safety and hygiene practices.
• Ability to work under pressure while maintaining high standards of production.

Level of Education:
Diploma in Culinary Arts, Baking, or Pastry.

Work Hours:
Full-time; flexible hours including early mornings, evenings, weekends, and holidays as required.

Experience in Months:
60+ months (5 years) in a bakery or pastry kitchen, with 24 months (2 years) as a Sous Chef.