Sous Chef – (Sweets, Snacks & Pickles)

Job Title: Sous Chef – Central Kitchen (Sweets, Snacks & Pickles)

Contact on: 90355 40346

Location: Bangalore

Department: Central Kitchen Operations

Role Overview:

We are looking for an experienced and highly organized Sous Chef to manage day-to-day operations of our newly opening Central Kitchen (CK) producing Andhra-style sweets, snacks, and pickles. The chef must have prior experience working in sweets and snacks production. Andhra cuisine experience is not mandatory, but the candidate should have strong exposure to large-scale production environments and the capability to independently run the facility.

Key Responsibilities:

Production Management

- Oversee daily production of sweets, snacks, and pickles as per standardized recipes and SOPs.

- Ensure batch consistency in taste, texture, and presentation.

- Manage production planning to meet demand for outlets, events, and online orders.

- Monitor raw material usage, yield, wastage, and optimize efficiency.

Quality & Hygiene

- Enforce FSSAI standards, hygiene protocols, and safety compliance.

- Monitor CCPs, temperature logs, and food handling practices.

- Conduct product quality checks and tasting sessions regularly.

Team & Operations Management

- Lead and supervise cooks, helpers, and production staff.

- Schedule staff shifts, delegate responsibilities, and conduct training.

- Maintain discipline, workflow efficiency, and operational readiness.

- Ensure equipment is maintained, functional, and regularly cleaned.

Process & Documentation

- Maintain batch logs, recipe cards, production sheets, and hygiene checklists.

- Ensure adherence to SOPs and drive continuous process improvements.

Product Development Support

- Assist PD team in trials, scaling recipes, and improving existing SKUs.

Operational Readiness

- Keep the CK audit-ready at all times.

- Coordinate smoothly with procurement, logistics, and outlet teams.

Required Skills & Experience:

- Mandatory: Prior experience in sweets and snacks production in a commissary, large-scale kitchen, sweet shop, or hotel.

- 5–10 years overall production kitchen experience.

- Exposure to Indian sweets, savouries, snacks, or pickle-making.

- Strong leadership and team management skills.

- Familiarity with hygiene standards, food safety, and batch production.

- Good documentation, inventory, and process management capabilities.

- Ability to handle pressure and meet production timelines.

Education

- Diploma/Degree in Culinary Arts, Hotel Management, or equivalent preferred.

Compensation

- Based on experience and skill set.

Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹65,000.00 per month

Benefits:

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

Work Location: In person