Sous Chef - Bakery & confectionery

Bahri Hospitality & Cuisines; Ludhiana; On-site; INR 1,000,000 - 1,600,000; Full time

Job summary

Bahri Hospitality & Cuisines in Ludhiana invites an experienced bakery professional to join as second in command to the Executive Chef. The ideal candidate will drive quality and presentation across bakery and confectionery items.

You will oversee kitchen staff, contribute to new kitchen openings, manage food cost and P&L, and ensure compliance with safety standards including COSHH. Experience in overseas roles and with reputed F&B brands is highly valued.

Qualifications

• Over 9 years of bakery and confectionery experience.
• Experience with reputed F&B restaurants/hotels & overseas.
• Experience as second in command.
• New kitchen opening and setup experience is compulsory.
• COSHH and chemical safety awareness.

Responsibilities

• Assist Executive Chef in ensuring food quality and presentation.
• Oversee and assist kitchen staff in all food production aspects.
• Establish and maintain maintenance schedule for kitchen areas and equipment.
• Provide training and professional development for kitchen staff.
• Manage team building and leadership.
• Knowledge of food costing and P&L.
• Stock rotation (FIFO) and station cleaning processes.
• Awareness of COSHH and chemical safety.

Skills

Bakery & Confectionery

Kitchen Leadership

Food Cost & P&L

New Kitchen Opening

COSHH & Safety

Staff Training

FIFO Stock Rotation

Job description

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.

Requirements & Responsibilities:

• Experience with more than 9 years in Bakery and Confectionery
• Worked with Reputed F&B restaurants/hotels & in overseas
• Act as second in command
• New kitchen opening & set up experience is compulsory
• Knowledge of the frozen concept will be an additional advantage
• Follow the food preparation & presentation process as instruction by per Executive Chef
• Oversee and assist the kitchen staff in all aspects of food production
• Evaluate food products to ensure consistent quality standards
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
• Provide training and professional development opportunities for all kitchen staff
• Team building and management
• Knowledge of food cost and P&L
• Knowledge in stock rotation (FIFO) & station cleaning process
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.