Corporate Executive Sous Chef - Pastry ( Culinary Excellence, Training and Quality )

SG OASIS HR CONSULTANCY PVT LTD; Mumbai; On-site; INR 600,000 - 900,000; Full time

Job summary

SG OASIS HR CONSULTANCY PVT LTD is seeking a training and quality leader for its Central Kitchens in Mumbai. You will drive SOP compliance, conduct audits, and develop resources to elevate product consistency and efficiency.

The role requires leading a diverse kitchen team and coordinating with cross-functional partners to lift standards. The ideal candidate has a culinary management background with extensive pastry/bakery experience, and a track record of training teams across multiple

Qualifications

• Degree or Diploma in culinary management from a reputed institution.
• 10+ years of experience in a similar role, or as a senior chef in hotels, bakeries.
• Proven track record in pastry and bakery, training diverse teams, quality control.

Responsibilities

• Train, evaluate, and ensure SOPs are adhered to across CKs.
• Train kitchen staff on production and finishing of new product launches.
• Conduct evaluations to ensure staff understand foundational SOP principles.
• Carry out periodic quality checks and process audits.
• Collaborate with Corporate Chef, AVP and GM, Production, NPD & I head, SCM and Operations.
• Develop training materials, manuals, videos, and presentations.

Skills

Training

SOP Adherence

Quality Audits

Team Leadership

Education

Culinary management degree/diploma

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.

10+12 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.

People who know excellent and handling high standard operations.

Candidate from OCLD, APCA, Whitecap , ESP will be preferred.