SOUS CHEF

Greytip Software Private Limited; Hyderabad; On-site; INR 900,000 - 1,300,000; Full time

Job summary

The SOUS CHEF (Pastry Chef) will lead KS Bakers’ entire pastry and bakery production operations, including centralized kitchen oversight, product development, cost-effective production planning, team leadership, quality control, and driving innovation across all outlets.

The role demands strategic thinking with a focus on consistency, efficiency, profitability, and exceptional taste across all outlets, while ensuring adherence to FSSAI, HACCP, and hygiene protocols; you will mentor chefs and

Qualifications

• 6–15 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.
• Educational qualifications in hotel management/culinary arts or related baking disciplines are preferred.

Responsibilities

• Production Leadership & Cost-effective Operations: Lead daily operations of central kitchen and ensure timely, cost‑efficient production for all outlets.
• Recipe Development & Standardization: Design innovative, scalable pastry and bakery products in line with brand vision.
• Inventory & Cost Control: Work with procurement to source quality ingredients at optimal cost.
• Quality Assurance & Food Safety: Ensure strict adherence to FSSAI, HACCP, and hygiene protocols.
• Manpower Planning & Team Development: Lead and mentor chefs, supervisors, and production staff.
• Innovation, R&D, and Menu Growth: Stay abreast of pastry trends and introduce new offerings aligned with market demand and profitability.
• Cross‑functional Collaboration: Coordinate with procurement, marketing, QA, and outlet operations to align production goals with business needs.

Skills

Pastry techniques

Team leadership

Costing

Recipe formulation

Inventory management

Yield analysis

Excel

ERP software

Audit processes

Education

Hotel Management

Culinary Arts

Baking & Patisserie

Food Production

Tools

ERP software

Job description

The SOUS CHEF (Pastry Chef) will lead KS Bakers’ 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.

Job Summary

The SOUS CHEF (Pastry Chef) will lead KS Bakers’ 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

1. 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.

2. 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.

3. 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.

4. Quality Assurance & Food Safety

• Ensure strict adherence to FSSAI, HACCP, and hygiene protocols.
• Conduct internal audits and implement corrective actions for quality gaps.

5. 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.

6. 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.

7. 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

• 6–15 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.