Junior Sous Chef – Bakery

About the role

The Junior Sous Chef – Bakery supports daily bakery operations at Fairmont Quasar Istanbul, ensuring high‑quality breads, pastries, cakes and other baked goods are produced to luxury hotel standards.

Key responsibilities

• Assist the Bakery Sous Chef in managing daily production and operations.
• Supervise and guide Commis Chefs and bakery staff during preparation and service.
• Produce a variety of breads, croissants, cakes, cookies, muffins and other baked items while monitoring quality.
• Maintain consistent standards for taste, texture, freshness and presentation.
• Develop new bakery products, recipes and seasonal items.
• Prepare daily production plans and allocate tasks among team members.
• Ensure timely delivery of bakery items for restaurants, buffets, banquets, room service and events.
• Track ingredient usage, food costs, waste and stock levels.
• Ensure proper storage, labeling and stock rotation of bakery supplies.
• Comply fully with HACCP, food safety, hygiene and sanitation standards.
• Conduct quality checks on finished products.
• Train junior bakery staff on production techniques and procedures.
• Maintain cleanliness, organization and proper maintenance of bakery equipment and work areas.
• Coordinate with Pastry, Culinary and F&B teams for special requests.
• Support preparation of production records and operational reports.

Required profile

• Diploma or degree in Hospitality Management, Bakery & Pastry Arts, Culinary Arts or related field.
• 4–6 years of bakery experience in upscale hotels, resorts or professional bakery/pastry operations.
• Previous experience as Chef de Partie – Bakery or similar supervisory role in a luxury hotel is preferred.
• Strong knowledge of bread making, fermentation, laminated dough, cake and pastry production techniques.

Required skills

• Bread making
• Fermentation techniques
• Laminated dough preparation
• Cake and pastry production