Sous Chef Pastry

Roles & Responsibilities (JD)

A. Kitchen Operations

• Assist the Executive Chef in

  overseeing daily kitchen operations

  .
• Ensure

  smooth workflow

  and timely production of all dishes.
• Monitor

  food preparation, cooking standards, and presentation

  .

B. Staff Management

• Supervise kitchen staff: Chef de Partie, Commis, and trainees.
  
• Train and mentor new kitchen staff on recipes, hygiene, and techniques.
  
• Prepare staff schedules and assign duties.
  

C. Quality Control

• Maintain

  high standards of food quality, taste, and presentation

  .
• Ensure strict adherence to

  HACCP, FSSAI, and hygiene standards

  .
• Conduct routine inspections of storage, preparation, and service areas.
  

D. Menu & Recipe Management

• Assist the Executive Chef in

  menu planning and development

  .
• Contribute ideas for specials and seasonal dishes.
  
• Ensure recipe consistency and correct portion sizes.
  

E. Inventory & Cost Control

• Monitor inventory levels, stock rotation, and minimize wastage.
  
• Assist in cost management and maintain food cost targets.
  
• Coordinate with purchase and stores for raw material requirements.
  

F. Administrative Roles

• Help maintain kitchen records, temperature logs, and wastage reports.
  
• Support Executive Chef in team evaluations and disciplinary actions.
  
• Collaborate with service teams to ensure smooth kitchenrestaurant coordination.

  Role & responsibilities

Preferred candidate profile