Sous Chef- Bakery & confectionery

Delifrance India; Ludhiana; On-site; INR 900,000 - 1,600,000; Full time

Job summary

Delifrance India is seeking a Sous Chef for Bakery & confectionery to support the Executive Chef in delivering outstanding food quality and presentation. The role requires leadership in a high-volume bakery and confectionery environment, with a focus on maintaining standards and training kitchen staff.

The ideal candidate should have extensive experience in bakery and confectionery, along with prior involvement in opening and setting up new kitchens, and knowledge of COSHH and safety practices.

Qualifications

• Experience with more than 9 years in Bakery and Confectionery.
• New kitchen opening & setup experience is compulsory.
• Knowledge of the frozen concept will be an additional advantage.
• Knowledge of food cost and P&L.

Responsibilities

• Act as second in command.
• Follow the food preparation & presentation process as instructed by 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 stock rotation (FIFO) & station cleaning process.
• Awareness of COSHH and chemical safety.

Skills

Bakery & confectionery expertise

Kitchen leadership

Food cost & P&L

New kitchen opening & setup

Job description

Delifrance India is hiring for Sous Chef- Bakery & confectionery.

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.