Junior Sous Chef-Pastry

SG Oasis; Hyderabad; On-site; INR 350,000 - 650,000; Full time

Benefits offered by this job

Negotiable

Job summary

SG Oasis in Hyderabad is seeking an experienced Pastry & Bakery Chef to manage daily food preparation, supervise junior chefs, and ensure all dishes meet the highest quality and presentation standards. You will coordinate with the Sous Chef, estimate daily production needs, monitor storage, sanitation, and preservation, and strive to maximize guest satisfaction while controlling costs.

Preferred profile includes BHM, ability to work under pressure, and 6+ years in pastry/bakery in a reputable

Qualifications

• Experience in pastry and bakery operations, maintaining quality and consistency.
• Proven ability to supervise junior staff and coordinate with kitchen leadership.
• Strong knowledge of food safety, storage, and sanitation standards.

Responsibilities

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the kitchen Management.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.

Skills

Pastry & Bakery expertise

Team supervision

Quality control

Education

BHM (Bakery & Pastry)

Job description

Role & responsibilities

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the kitchen Management.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.

Preferred candidate profile

BHM, Flexible working hours subject to the demands of the business. He/She should be capable of working under pressure.

Experience: At least 6 year's experience Pastry & Bakery kitchen in a well-established restaurant or catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry.

Perks and benefits

Negotiable