Corporate Executive Pastry Chef - Culinary Excellence, Training and Quality

SG OASIS HR CONSULTANCY PVT LTD; Mumbai; On-site; INR 1,800,000 - 2,400,000; Full time

Job summary

SG Oasis HR Consultancy Pvt Ltd seeks an experienced Training & Quality Leader for its Central Kitchens. You will drive SOP adherence, train kitchen staff for new product launches, and conduct rigorous QA./p>

You will develop training resources, collaborate with senior culinary leaders, and stay ahead of trends to improve efficiency and consistency across locations.

Qualifications

• Degree or Diploma in culinary management from a reputed institution.
• 15+ years of experience in a similar role, or as a senior chef in hotels, standalone or chain bakeries and pastries.
• Proven track record in pastry and bakery, training a diverse team, quality control in multiple locations, and team leadership.

Responsibilities

• Train, evaluate, and ensure SOP adherence across CKs.
• Train kitchen staff on production and finishing of new product launches, ensuring alignment with company standards.
• Conduct evaluations to ensure staff understand SOPs and training.
• Carry out periodic quality checks and process audits for product consistency and standards.
• Collaborate with senior culinary leadership to relay feedback and training needs identified during site visits.
• Stay updated on latest culinary trends and best practices, incorporating them into training modules.
• Provide solutions and guidance to onsite challenges to maintain quality.
• Foster continuous learning and emphasize product quality and standards.
• Develop training materials, manuals, videos and presentations and other educational resources.

Skills

Culinary training

Quality control

SOP adherence

Team leadership

Education

Degree or Diploma in culinary management

Job description

The incumbent is responsible for driving training, quality, and process excellence across Central Kitchens by ensuring adherence to SOPs, conducting audits and evaluations, and building team capability. The role focuses on maintaining product consistency, supporting new product launches, developing training resources, and collaborating with cross-functional teams to enhance operational standards and efficiency.

Key responsibilities

• Train, evaluate, and ensure standard operating procedures (SOPs) are adhered to
• Train kitchen staff on the production and finishing of new product launches, ensuring they align with company standards.
• Conduct evaluations to ensure kitchen staff have a firm grasp of the foundational principles set by the SOP or previous training.
• Carry out periodic quality checks and process audits in each CK to guarantee product consistency and adherence to company standards.
• Collaborate with the Corporate Chef – Culinary Excellence, Training and Quality, AVP and GM Production, NPD & I head, SCM and Operations to relay feedback, areas of improvement, and training needs identified during site visits.
• Stay updated on the latest culinary trends, techniques, and best practices, to strengthen production quality and consistency and improve efficiency, incorporating them into training modules when applicable.
• Handle any immediate onsite challenges or issues, providing solutions and guidance to ensure
• Foster an environment of continuous learning, emphasizing the importance of product quality and adherence to company standards.
• Develop training materials, manuals, videos and presentations and other educational resources to aid in the training process.

Physical Attributes

• Must be in excellent health to accommodate frequent travel
• Flexible working hours, adapting to the schedules of different CKs
• Ability to stand for extended periods during training sessions
• Capability to lift or work with weights up to 20 kg when demonstrating techniques.

Education & Experience

• Degree or Diploma in culinary management from a reputed institution.
• 15+ years of experience in a similar role, or as a senior chef in hotels, standalone or chain bakeries and pastries.
• Proven track record in pastry and bakery, training a diverse team, quality control in multiple locations, and team leadership.
• Familiarity with a diverse range of bakery and pastry products.