Junior Sous Chef - Bakery (Production / Nightshift)

Job Description – Junior Sous Chef (Bakery) NIGHT SHIFT

Job Purpose

To support the Sous Chef and Head of Bakery in the daily production, preparation, and baking of bakery products, ensuring consistent quality, presentation, food safety, and production efficiency in line with BABA ROMA standards.

Key Responsibilities

• Production Support: Assist in planning, preparing, and executing daily bakery production according to approved recipes, production schedules, and requirements from outlets.
• Bakery Operations: Supervise and support Commis Chefs and other bakery team members in dough preparation, mixing, proofing, shaping, baking, and finishing.
• Product Quality: Ensure all bakery products meet established standards for taste, texture, appearance, portion size, and consistency.
• Recipe Compliance: Follow standard recipes, measurements, preparation methods, and production specifications to maintain product consistency.
• Production Planning: Assist in organising daily production schedules and ensuring timely preparation and dispatch of bakery products to all outlets.
• Stock & Inventory: Monitor ingredient usage, stock levels, and product availability; report shortages and assist with stock requisitions and inventory checks.
• Food Safety & Hygiene: Ensure compliance with food safety standards, personal hygiene requirements, cleaning schedules, and proper food storage procedures.
• Equipment Handling: Ensure bakery equipment and tools are operated safely, cleaned properly, and maintained in good working condition.
• Waste Control: Monitor ingredient usage, minimise production waste, and ensure proper portioning and handling of raw materials.
• Team Supervision: Guide, train, and support junior bakery staff, ensuring tasks are completed efficiently and according to established standards.
• Documentation: Maintain accurate production records, temperature logs, cleaning checklists, and other required operational documentation.
• Coordination: Coordinate with the Sous Chef, Head of Bakery & Pastry, and relevant production teams to meet operational requirements and resolve production issues.
• Continuous Improvement: Support the development of new bakery products, improvements to existing recipes, and initiatives to improve productivity and product quality.

Requirements

• Previous experience in a professional bakery or central production kitchen.
• Strong knowledge of bakery production techniques, including dough preparation, fermentation, proofing, shaping, and baking.
• Understanding of bakery ingredients, recipes, production planning, and quality control.
• Experience supporting or supervising junior kitchen staff.
• Knowledge of food safety, hygiene, and safe equipment handling.
• Ability to work under pressure and meet production deadlines.
• Strong organisational skills, attention to detail, and teamwork.
• Flexibility to work shifts, weekends, and public holidays as required.

Key Performance Indicators (KPIs)

• Consistency and quality of bakery products.
• Timely completion of daily production schedules.
• Compliance with recipes, portion sizes, and production specifications.
• Effective control of ingredient usage and production waste.
• Compliance with food safety, hygiene, and sanitation standards.
• Productivity and performance of the assigned bakery team.
• Accuracy of production records and inventory reporting.

Note: The Junior Sous Chef (Bakery) supports the senior bakery leadership in daily production and team supervision, ensuring that all products are prepared consistently, safely, and according to BABA ROMA’s quality standards.

Pay: AED5,000.00 - AED6,000.00 per month

Work Location: In person