Job description:Job Title: Pastry Sous Chef Experience Required: 68 years of total experience with a minimum of 1 year in a relevant role Education: Bachelors in Hotel Management (BHM) or equivalent certification in Pastry Arts or Culinary Job Description We are seeking a skilled and creative Pastry Sous Chef to manage and oversee pastry operations across multiple outlets. The ideal candidate should have a strong background in pastry production, team management, and new product development. This role requires leadership, attention to detail, and a passion for delivering high-quality pastry products consistently across all locations. Key Responsibilities Supervise and ensure the efficient functioning of pastry operations across designated outlets. Monitor the quality, presentation, and consistency of all pastry items in accordance with brand and quality standards. Ensure that all pastry units operate within approved budgets, controlling costs and minimizing wastage. Manage staffing across all pastry outlets, ensuring adequate coverage and skill alignment. Lead innovation efforts through product development, seasonal menu trials, and the introduction of new offerings. Conduct regular site visits to assess operations, provide feedback, and ensure adherence to company standards. Take ownership of setting up new outlets, including pastry kitchen planning, equipment selection, hiring, and training of pastry staff. Qualifications and Skills 815 years of relevant experience in pastry production and kitchen operations, including at least 1 year in a supervisory or leadership capacity. Degree in Hotel Management or a recognized certification in pastry arts. Strong organizational and leadership skills with the ability to manage multiple outlets. Experience in cost management, team training, and kitchen setup for new projects. Creative approach to product development and menu innovation. Ability to maintain high-quality standards under pressure and in a fast-paced environment. How to Apply Qualified candidates may send their updated resume to rahul.yadav@burmaburma.in or contact 8898849592 for further details.
Job description Core Responsibilities. To ensure smooth operations of the Restaurant. Ensures that key service standards are maintained to achieve high levels of guest satisfaction. Schedules dining reservations and develops guest relations. Conducts daily briefings to communicate necessary information. Sets up and ensures maintenance, hygiene, safety and sanitation of outlet areas according to Restaurant standards. Communicates between kitchen, kitchen stewarding, housekeeping, and other relevant departments. Monitors and controls quantities, cost and quality of supplies. Controls pilferage and breakage to effectively manage operational cost. Ensures cost effectiveness of resources (material & staff) under his / her control to achieve optimum profitability. Ensures all the staff in the department is fully trained through constant on-the-job training. Creates a positive work environment for all employees. Takes corrective action where required to improve safety of work areas at the Restaurant. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Personally, conducts skill training. Understanding every aspect of the restaurant / brand food and philosophy Manage staffing and hiring in service teams Cater to specific requests/needs of clients/guests in accordance with established procedures Respond efficiently and accurately to customer complaints Maintain cleanliness/sanitation of service work areas. Deliver superior service and maximize customer satisfaction Check daily reports and SOPs work in accordance. Report in detail to the Management Track and reduce wastage Perform other related duties as assigned.