Sous Chef / Pastry Chef

1. Production & Preparation

• Prepare and bake pastries, breads, cakes, cookies, and desserts as per standardized recipes.
• Ensure consistent portioning, presentation, and taste across all products.
• Develop new pastry and dessert recipes in line with seasonal and menu requirements.
• Maintain proper storage, labeling, and shelf-life management of baked goods.

2. Quality & Standards

• Adhere to recipe cards, portion control, and plating guidelines.
• Conduct regular tasting and quality checks.
• Ensure products meet brand standards before dispatch or service.
• Monitor oven, mixers, and other equipment for consistent output.

3. Hygiene & Food Safety

• Follow FSSAI/HACCP standards in food handling, baking, and storage.
• Enforce FIFO/LIFO practices for ingredients.
• Maintain cleanliness of bakery workstation, equipment, and storage.
• Ensure team follows grooming and hygiene standards.

4. Inventory & Cost Control

• Monitor daily usage of flour, butter, chocolate, cream, and other ingredients.
• Track wastage and report variances to Head Chef/Cost Controller.
• Assist in maintaining food cost within budgeted limits.
• Ensure no stockouts of critical pastry ingredients.

5. Team & Collaboration

• Supervise commis chefs, bakers, and helpers in the pastry section.
• Train staff on baking techniques, hygiene, and safety standards.
• Coordinate with kitchen, service, and purchase teams for smooth operations.
• Assist in large orders, events, and festive menu launches.

6. Innovation & Development

• Experiment with new flavors, techniques, and trends in desserts.
• Create seasonal pastries and festive specials (Valentine’s, Christmas, Diwali, etc.).
• Introduce healthy/diet-specific desserts (sugar-free, gluten-free, vegan) as per market trends.

Job Type: Full-time

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person