SOUS CHEF

Job Summary:

The SOUS CHEF (Pastry Chef ) will lead KS Bakers’ entire pastry and bakery production operations. This includes centralized kitchen oversight, product development, cost-effective production planning, team leadership, quality control, and driving innovation. The role demands strategic thinking with a focus on consistency, efficiency, profitability, and exceptional taste across all outlets.

Duties & Responsibilities:

1. Production Leadership & Cost-effective Operations

• Lead daily operations of central kitchen and ensure timely, cost-efficient production for all outlets.
• Develop SOPs to streamline processes and reduce cost per unit.
• Monitor production budgets and drive cost savings through efficiency improvements.
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2. Recipe Development & Standardization

• Design innovative, scalable pastry and bakery products in line with brand vision.
• Standardize recipes and processes for consistency and cost control across locations.

3. Inventory & Cost Control

• Work with procurement to source quality ingredients at optimal cost.
• Monitor raw material consumption, minimize wastage, and manage food cost margins.
• Implement portion control and yield tracking mechanisms.

4. Quality Assurance & Food Safety

• Ensure strict adherence to FSSAI, HACCP, and hygiene protocols.
• Conduct internal audits and implement corrective actions for quality gaps.

5. Manpower Planning & Team Development

• Lead and mentor chefs, supervisors, and production staff.
• Conduct ongoing training on baking skills, SOPs, and cost-awareness.
• Ensure productivity and accountability across shifts.

6. Innovation, R&D, and Menu Growth

• Stay abreast of pastry trends and introduce new offerings aligned with market demand and profitability.
• Launch seasonal and promotional items with clear pricing and cost planning.
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7. Cross-functional Collaboration

• Coordinate with procurement, marketing, QA, and outlet operations to align production goals with business needs.

Job Requirements:

Educational Qualification:

• Degree/Diploma in Hotel Management, Culinary Arts, Baking & Patisserie, or Food Production.
• Additional certification in Food Cost Management or Lean Kitchen Operations preferred.

Experience:

• 6–15 years in bakery/pastry production, with at least 1 year in a leadership role managing large-scale operations.
• Strong exposure to food costing, central kitchen management, and outlet coordination.

Core Competencies:

• Mastery of international and Indian pastry techniques.
• Expertise in cost-effective recipe formulation and portion control.
• Excellent team leadership, mentoring, and performance management.
• Strong grasp of inventory, yield analysis, and cost optimization.
• Proficient in Microsoft Excel, production software/ERP, and audit processes.

Behavioral Attributes:

• Strategic thinker with operational discipline.
• Passionate about innovation and cost-conscious quality delivery.
• Strong interpersonal, training, and organizational skills.
• High attention to detail and customer taste expectations.