Sous Chef de Cuisine (Bakery)

About the role

The Sous Chef de Cuisine (Bakery) leads daily bakery operations in a high‑volume retail and distribution environment. Reporting to the Chef de Cuisine, you will drive product innovation, ensure flawless execution, and maintain the highest standards of food safety and quality.

Key responsibilities

• Oversee all bakery production activities, from dough preparation to final presentation.
• Develop seasonal and demand‑driven menu items and product lines.
• Manage inventory, calculate par levels, and place accurate procurement orders.
• Train, mentor and schedule bakery staff, ensuring consistent performance.
• Enforce HACCP, public health, and occupational safety regulations.
• Operate, troubleshoot, and maintain commercial bakery equipment such as deck ovens, industrial mixers, proofers and laminators.
• Step in to lead the entire kitchen team in the Chef de Cuisine’s absence.

Required profile

• Certificate in Culinary Arts, Pastry/Bakery Arts, or a related field.
• 2‑4 years of progressive experience in a commercial bakery or Sous Chef role.
• Strong knowledge of large‑scale baking techniques, dough fermentation, proofing and temperature control.
• Ability to read, interpret and scale industrial recipes while maintaining product consistency.

Required skills

• Commercial baking and production mastery
• Dough fermentation, proofing, temperature control
• Recipe scaling and formulation
• Advanced pastry decoration and artisan bread shaping
• Operation of deck ovens, industrial mixers, proofers, laminators
• Inventory management and procurement
• POS systems and inventory software
• Microsoft Word and Excel
• HACCP and food safety compliance

What we offer

• Competitive salary
• Opportunities for professional growth in a dynamic retail environment