Junior Sous Chef – Bakery

About the role

The Junior Sous Chef – Bakery will support daily bakery operations at Fairmont Quasar Istanbul, ensuring the production of high‑quality breads, pastries, cakes and other baked goods that meet luxury hotel standards.

Key responsibilities

• Assist the Sous Chef – Bakery in managing daily production and operations.
• Supervise and guide Commis Chefs and bakery team members during preparation and service.
• Produce a variety of breads, croissants, cakes, cookies, muffins and other baked items while monitoring quality, taste, texture and presentation.
• Develop new bakery products, seasonal recipes and contribute to menu innovation.
• Prepare daily production plans, allocate tasks and ensure timely delivery to restaurants, buffets, banquets and room service.
• Track ingredient usage, food costs, waste and stock levels; ensure proper storage, labeling and stock rotation.
• Maintain strict compliance with HACCP, food safety, hygiene and sanitation standards.
• Conduct quality checks on finished products and train junior bakery staff on techniques and procedures.

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 in a Chef de Partie – Bakery or similar supervisory role is preferred.
• Strong knowledge of bread making, fermentation, laminated dough, cake and pastry production techniques.
• Ability to work in a fast‑paced luxury hotel environment and communicate effectively in Turkish.

Required skills

• HACCP and food safety compliance.
• Bread making and fermentation techniques.
• Laminated dough preparation.
• Pastry and cake production methods.
• Food cost control and inventory management.