Sous Chef

Role Overview: As a Sous Chef in Bakery & Continental, you will play a crucial role in assisting the Executive Chef in managing all bakery and continental kitchen operations. Your responsibilities will include supervising production, ensuring quality and consistency of food items, training kitchen staff, and maintaining hygiene and safety standards. Your expertise in modern bakery and continental cuisine, menu innovation, and team leadership will be essential for success in this role. Key Responsibilities: - Supervise and participate in the preparation and production of bakery and continental items such as breads, pastries, salads, grills, and pasta. - Ensure consistency, portion control, and quality standards are met for all food products. - Support the Executive Chef in organizing daily mise en place and monitoring stock levels of raw materials. - Assist in developing new recipes, suggesting innovative plating styles, and collaborating on seasonal menus. - Supervise kitchen staff, conduct training sessions on baking techniques and hygiene practices, and maintain team morale. - Maintain high standards of hygiene, cleanliness, and kitchen equipment maintenance following FSSAI guidelines. - Monitor food cost, wastage, portion control, and assist in inventory management for profitability. - Coordinate with other departments, support special events, and provide feedback to the Head Chef for improvement areas. Qualification Required: - Diploma/Degree in Hotel Management, Culinary Arts, or Bakery & Confectionery. - Minimum 10 years of kitchen experience with at least 5 years in a supervisory or sous chef role. - Experience in high-volume production, fine dining, or premium bakery operations preferred. Additional Details: The Sous Chef position in Bakery & Continental requires a flexible schedule including weekends, holidays, and varying shift timings based on operational needs. You should be physically fit to stand for extended hours in a hot kitchen environment. (Note: Remuneration details are as per industry standards and experience.),