Sauce chef (Bakery, Pastry, Continental cuisine)

Madcherry Hospitality Pvt Ltd; Navi Mumbai; On-site; INR 270,000 - 330,000; Full time

Job summary

Madcherry Hospitality Pvt Ltd invites applications for a Sauce Chef (Saucier) in a central kitchen in Navi Mumbai. Role focuses on preparing sauces, gravies, and dressings with emphasis on quality and consistency.

Candidates should have 1–3 years central kitchen experience, be willing to relocate within India or abroad for site visits, and work rotating shifts in a 5-day week. Salary up to Rs.300,000 per annum. On-site posting in Pawne, MIDC.

Qualifications

• Degree or diploma in Culinary science, Culinary arts or related certificate
• ServSafe certification.
• Credentials in health and safety training
• American Culinary Federation certification preferred (added benefits)
• Diploma, computers, word processing and spreadsheet certification (added benefits)
• Diploma, Post graduate, Bachelor (BHM) in Hotel Management (added benefit)

Responsibilities

• Sauce preparation: cook and finish sauces, gravies, dressings per recipes
• Recipe development with head chef to create or modify sauces
• Ingredient management and inventory control; order supplies as needed
• Sauce presentation to complement dishes and enhance plating
• Quality control to meet taste standards; adjust as necessary
• Hygiene and safety following HACCP; maintain clean work area
• Coordinate sauce prep with kitchen timing to ensure availability
• Maintain and clean sauce equipment and tools
• Collaborate with kitchen team to ensure timely delivery of sauces
• Know menu offerings and accommodate dietary restrictions

Skills

Sauce preparation

Recipe development

Inventory management

Presentation & plating

Hygiene & safety

Time management

Teamwork

Education

Culinary degree/diploma

ServSafe certification

Health & safety training

BHM in Hotel Management (advantage)

Job description

Job Title: Sauce chef (Saucier) (Bakery, Pastry, Continental cuisine)

• Junior
• Senior

Job Brief:

Preparing sauces, dressings, etc.

Job Type:

• Full time (Annual contract)

Type of Company:

Hospitality Industry

• Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

• Indian cuisine
• Continental cuisine
• Bakery & Pastry cuisine
• Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc.
• Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
• Fresh juice, mock-tails, shakes, frappe, etc.
• Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc.

Work mode:

• On site

Work Location:

• Pawne, MIDC, Navi Mumbai

*Note:

• Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
• Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location :

• Pawne, MIDC, Navi Mumbai

Shift Timings:

• 06.00 AM to 06.00 PM
• 06.00 PM to 06.00 AM

Working:

• 5 days working
• 2 days Holiday
• Rotating shifts

Experience:

• Minimum – Minimum experience of 1 year in central kitchen can apply.
• Maximum – Experience up to 3 years in central kitchen can apply.

*Note:

• Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher.

Salary slab:

• Maximum – Up to Rs.300,000/- Per annum (CTC)

*Note:

• Candidates applying for the above post should be willing to relocate at the required destination.
• Candidates can be relocated to other cities, states, countries, etc.
• Foodwill be provide during duty hours
• Accommodation will be compensated (as per situation, if required).

Education qualification:

• Degree or diploma in Culinary science, Culinary arts or related certificate
• BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage)

Job Description:

A Sauce Chef in a central kitchen, often referred to as a Saucier, is a culinary professional who specialises in preparing and creating a wide variety of sauces. A Sauce Chef plays a crucial role in elevating the flavours and presentation of dishes, making them an integral part of the culinary team. Their skills in sauce preparation can greatly influence the overall dining experience for customers.

Duties & Responsibilities:

Sauce Preparation: Prepare, cook, and finish a variety of sauces, gravies, and dressings in accordance with established recipes and quality standards.

Recipe Development: Collaborate with the head chef or culinary team to create new sauces or modify existing recipes to meet changing menu requirements and customer preferences.

Ingredient Management: Manage and maintain inventory of sauce ingredients, ensuring freshness and quality. Order and restock supplies as needed.

Sauce Presentation: Pay meticulous attention to the visual presentation of sauces to ensure they complement the overall appearance of the dishes they accompany.

Quality Control: Ensure that all sauces meet the highest quality and taste standards. Conduct taste tests and make adjustments as necessary.

Hygiene and Safety: Adhere to strict food safety and sanitation standards, including HACCP guidelines, to prevent foodborne illnesses and maintain a clean and organised work area.

Timing and Coordination: Coordinate sauce preparation with the timing of other kitchen activities to ensure that sauces are ready when needed for various dishes.

Equipment Maintenance: Maintain and clean cooking equipment, utensils, and tools used for sauce preparation.

Team Collaboration: Work closely with other kitchen staff, such as line cooks and prep cooks, to ensure that sauces are delivered to the serving line or dispatched for delivery on time.

Menu Knowledge: Stay informed about the menu offerings and any special requests or dietary restrictions to customise sauces accordingly.

Cost Control: Monitor sauce-related expenses and help manage portion control to minimise waste and control food costs.

Requirements & Qualifications

Key Skills:

• Previous experience as a Saucier or Sauce Chef in a restaurant or central kitchen is often required.
• Strong knowledge of different cooking techniques and sauce preparation methods.
• Attention to detail and the ability to follow recipes precisely.
• Time management skills to ensure sauces are prepared in a timely manner.
• Adaptability and creativity to create new sauces or modify existing recipes.
• Knowledge of food safety and sanitation standards.
• Physical stamina to stand for long periods and lift heavy pots or containers.
• Strong teamwork and communication skills.

Educational Requirements:

• Degree or diploma in Culinary science, Culinary arts or related certificate
• ServSafe certification.
• Credentials in health and safety training
• American Culinary Federation certification preferred.(would be added benefits.)
• Diploma, computers, word processing and spreadsheet certification (would be added benefits).
• Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefit)