SOUS CHEF

KS Bakers; Hyderabad; On-site; INR 500,000 - 700,000; Full time

Job summary

KS Bakers in Hyderabad seeks a Sous Chef (Pastry Chef) to oversee bakery production operations. Responsibilities include recipe development, cost control, and team leadership. The ideal candidate will hold a degree in culinary arts and have over 5 years of experience, including in a leadership role.

The role emphasizes innovation, quality assurance, and cross-functional collaboration. Candidates should have strong skills in pastry techniques, inventory management, and team mentoring.

Qualifications

• 615 years in bakery/pastry production, with at least 1 year in a leadership role.
• Strong exposure to food costing and central kitchen management.

Responsibilities

• Lead daily operations of central kitchen to ensure timely and cost-efficient production.
• Design innovative pastry products in line with brand vision.
• Monitor raw material consumption and minimize wastage.

Skills

Mastery of international and Indian pastry techniques

Expertise in cost-effective recipe formulation

Excellent team leadership and performance management

Strong grasp of inventory and yield analysis

Proficient in Microsoft Excel

Education

Degree/Diploma in Hotel Management, Culinary Arts, Baking & Patisserie, or Food Production

Additional certification in Food Cost Management or Lean Kitchen Operations

Tools

Production software/ERP

Job description

Job Summary

The SOUS CHEF ( Pastry Chef) will lead KS Baker's 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

• 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.
• 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.
• 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.
• Quality Assurance & Food Safety: Ensure strict adherence to FSSAI, HACCP, and hygiene protocols. Conduct internal audits and implement corrective actions for quality gaps.
• 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.
• 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.
• 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

615 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.