Sous Chef Baker

Our client is a luxury 5-star international hotel in Port Moresby, Papua New Guinea. They are seeking a dedicated Sous Chef Baker (Junior Sous / Senior Baker level) to strengthen and take ownership of its Bakery section. Working closely with the culinary leadership team, the Sous Chef Baker will maintain high quality standards, drive efficiency, and ensure outstanding guest satisfaction in a dynamic, fast-paced environment.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Proven experience as a Senior Baker, Junior Sous Baker, or experienced CDP ready to step into a senior leadership role within a luxury hotel or bakery operation.
• High commitment and willingness to work early morning shifts (typically starting around 4:00 AM – 5:00 AM).
• Pastry knowledge is a strong advantage to support the Pastry Chef on off-days.
• Hands-on expertise in artisan breads, Danish pastries, pies, and high-volume bakery goods made from scratch.
• Strong understanding of menu development, food cost control, portion control, and kitchen profitability.
• Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
• Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse bakery team.
• Strong attention to detail with a commitment to quality, consistency, and presentation.
• Excellent communication skills with the ability to work independently and manage daily production.

Responsibilities:

• Take full operational responsibility for the Bakery section and lead daily bread and bakery production.
• Prepare a wide range of in-house bakery products, including fresh breads, rolls, Danish pastries, pies, and baked goods.
• Support the Pastry Department and step in to cover the Head Pastry Chef during their days off.
• Develop, standardize, and maintain recipes, portion control, and presentation guidelines.
• Monitor inventory, control wastage, and manage ingredient prep for smooth early morning operations.
• Maintain strict compliance with food safety, hygiene, and HACCP standards at all times.
• Support banquet, VIP, promotional, and special dining requirements when required.
• Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
• Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action. 
• Collaborate closely with the Executive Pastry Chef on menu creation, seasonal concepts, and recipe standardisation.
• Oversee food cost, portion control, inventory management, and supplier coordination to achieve profitability targets.
• Supervise, train, and mentor junior chefs to maintain continuous professional development.