Junior Sous Chef, Bakery

About the Role

The Hoxton, Bengaluru City is opening its first neighbourhood hotel in Asia and is looking for a Junior Sous Chef – Bakery to help lead the pastry team.

Key Responsibilities

• Leading the day-to-day bakery operation across restaurants, bars, events, and in-room experiences.
• Organizing daily production, sections, and team responsibilities to ensure timely delivery and high standards.
• Maintaining quality, taste, consistency, and presentation across all bakery items.
• Assisting in the development of seasonal menus, specials, and event concepts, including recipe testing and creating practical production plans.
• Coaching and training the pastry team, providing clear feedback and fostering technical skill and confidence.
• Managing stock, ordering, rotation, portion control, and waste, with a focus on food cost.
• Ensuring proper management of food safety, hygiene, allergens, HACCP, and temperature records daily.
• Maintaining safe, clean, and well-maintained equipment and work areas, with prompt follow-up on repairs.
• Collaborating with the wider kitchen, F&B, and Events teams to coordinate changing business needs.

Requirements & Tech Stack

• Strong bakery experience.
• Proven experience supervising or leading a team in a professional kitchen.
• Excellent knowledge of bakery techniques, production planning, and presentation.
• Understanding of food cost, stock, waste, and the practicalities of multi-outlet and event delivery.
• Thorough knowledge of food hygiene, allergens, and HACCP requirements.

Qualifications

• A culinary or bakery qualification is preferred.
• Passion for hospitality.
• Ability to positively impact guest experiences.
• Collaborative and ego-free approach.
• Willingness to embrace new approaches and try new things.
• Supportive, clear, and fair leadership style with an enjoyment for developing junior chefs.
• Ability to work effectively within a team that supports each other and has fun.