Sous Chef

Butternut Hospitality Pvt Ltd; Raipur; On-site; INR 420,000 - 640,000; Full time

Job summary

Butternut Hospitality Pvt Ltd is seeking an experienced Sous Chef to oversee bakery, pastry, viennoiserie and hot kitchen operations at our Raipur café setting.

You will lead CDPs and kitchen staff, plan production, ensure quality, manage food costs, and support menu development and pre-opening trials in a fast-paced cafe and delivery environment.

Qualifications

• 3–5 years of professional kitchen experience, including supervisory roles.
• Experience in bakery café, restaurant, hotel, cloud kitchen or hybrid food-service operation preferred.
• Strong understanding of bakery, pastry, viennoiserie and hot kitchen operations.

Responsibilities

• Manage daily kitchen operations in coordination with Culinary Lead.
• Lead and supervise CDPs, Commis and kitchen support staff.
• Plan daily/weekly production, prep lists, par levels and workflows.
• Coordinate production across bakery, pastry, viennoiserie and hot kitchen.
• Ensure consistency in taste, quality, portioning and presentation.
• Manage food cost, yields, wastage and portion control.
• Oversee inventory, stock rotation, requisitions and vendor coordination.
• Maintain recipe standards, SOPs and production systems.
• Train, mentor and allocate kitchen staff effectively.
• Coordinate kitchen flow during peak service and delivery operations.

Skills

Kitchen leadership

Bakery operations

Food costing

Inventory control

Food safety (HACCP)

Education

Culinary qualification

Job description

SOUS CHEF – BAKERY & CAFÉ

Reports To:Culinary Lead

Department:Kitchen Operations

Supervises:CDPs, Commis & Kitchen Support Staff

Location:Raipur (CG)

Role

We are looking for an experiencedSous Chefto oversee daily operations acrossbakery, pastry, viennoiserie and hot kitchensections, ensuring smooth production, consistent quality and effective team management.

Key Responsibilities

• Manage daily kitchen operations in coordination with the Culinary Lead.
• Lead and supervise CDPs, Commis and kitchen support staff.
• Plan daily/weekly production, prep lists, par levels and workflows.
• Coordinate production across bakery, pastry, viennoiserie and hot kitchen.
• Ensure consistency in taste, quality, portioning and presentation.
• Manage food cost, yields, wastage and portion control.
• Oversee inventory, stock rotation, requisitions and vendor coordination.
• Maintain recipe standards, SOPs and production systems.
• Conduct quality, hygiene and food safety checks.
• Train, mentor and allocate kitchen staff effectively.
• Manage scheduling and resolve day-to-day operational issues.
• Coordinate kitchen flow during peak service and delivery operations.
• Ensure cleanliness, equipment upkeep, packaging and dispatch standards.
• Assist with menu development, recipe trials and new product development.
• Support pre-opening kitchen setup and operational trials.

Qualifications

• 3–5 years of professional kitchen experience, including Sous Chef or senior supervisory experience.
• Experience in abakery café, restaurant, hotel, cloud kitchen or hybrid food-service operationpreferred.
• Strong understanding ofbakery, pastry, viennoiserie and hot kitchen operations.
• Experience managing multiple kitchen sections and teams.
• Strong knowledge offood costing, inventory and wastage control.
• Knowledge ofHACCP and food safety standards.
• Culinary qualification preferred.
• Strong leadership, communication and organizational skills.

Ideal Candidate

Astrong operational chef and team leaderwho can manage multiple kitchen sections, maintain high-quality standards and lead a fast-paced café and delivery operations efficiently.