Sous Chef Baker – Luxury Hotel Bakery

About the role

The luxury 5‑star hotel in Port Moresby is looking for a dedicated Sous Chef Baker to lead its bakery operation. You will work closely with the culinary leadership team to maintain high quality standards, drive efficiency, and ensure guest satisfaction in a fast‑paced environment.

Key responsibilities

• Take full operational responsibility for the bakery, overseeing daily bread and pastry production.
• Prepare a wide range of in‑house bakery items, including artisan breads, rolls, Danish pastries, pies and other baked goods.
• Support the Pastry Department and cover the Head Pastry Chef on off‑days.
• Develop, standardise and maintain recipes, portion‑control guidelines and presentation standards.
• Monitor inventory, control waste and manage ingredient preparation for early‑morning shifts.
• Ensure strict compliance with HACCP, food safety, hygiene and health‑and‑safety standards.
• Collaborate with the Executive Pastry Chef on menu creation, seasonal concepts and recipe standardisation.
• Supervise, train and mentor junior bakery staff to foster continuous professional development.

Required profile

• Proven experience as a Senior Baker, Junior Sous Baker or CDP ready for a senior leadership role in a luxury hotel or bakery.
• Willingness to work early morning shifts (starting around 4:00‑5:00 AM).
• Strong leadership and people‑management abilities, with a focus on training and motivating a diverse team.
• Excellent attention to detail, commitment to quality, consistency and presentation.

Required skills

• Hands‑on expertise in artisan breads, Danish pastries, pies and high‑volume bakery production.
• Knowledge of menu development, food cost control, portion control and kitchen profitability.
• Understanding of HACCP, food safety, hygiene, sanitation and health‑and‑safety standards.