Junior Sous Chef - Bakery - The Hoxton Bengaluru City
Core
Leading day-to-day bakery operations across restaurants, bars, events, and in-room experiences for a new hotel opening in 2026.
Role type
Junior Sous Chef (Bakery)
Builds
Seasonal menus, event concepts, and daily bakery production for a lifestyle hotel in Bengaluru.
Domain
Hospitality / Bakery
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'physical/clinical work' based on allowed values, but context is clearly 'product features' or 'production ML models' is wrong. Let's re-evaluate. The role produces food. The allowed values are: production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work. None fit perfectly. 'product features' is the closest for creating menu items, but 'physical/clinical work' is for nurses. Given the strict constraint, I must choose the best fit or omit. Actually, looking at the list again, none fit a Chef. However, the instruction says 'one of: ...'. I will select 'product features' as creating menu items is a feature of the product, or perhaps the system expects a specific mapping. Let's look at the instruction again: 'Deliverable: <one of: ...>'. Since a chef creates food products, 'product features' is the most logical abstraction among the choices, or I could argue 'client delivery'. But wait, the instruction says 'never infer'. The text says 'turning ideas into practical production plans'. This is creating the product. I will use 'product features' as the closest semantic match to creating menu items/products, even if it's a stretch for a chef, OR I can check if I missed a value. No. I will use 'product features' as it represents the creation of the bakery items.
Required skills
Bakery techniques, production planning, team leadership, food cost management, stock control, HACCP compliance, recipe development
Preferred skills
Culinary or bakery qualification
Technologies
None stated
Responsibilities
Organize daily production and team responsibilities, maintain quality and consistency of bakery items, coach and train the pastry team, manage stock and food cost, ensure food safety and hygiene compliance, coordinate with wider kitchen and events teams
Seniority
Junior, hands-on IC