Sous chef (Bakery, Pastry, Continental cuisine)

Madcherry Hospitality Pvt Ltd; Navi Mumbai; On-site; INR 540,000 - 660,000; Full time

Benefits offered by this job

Food during duty hours

Accommodation if required

Job summary

Madcherry Hospitality Pvt Ltd is seeking a skilled Sous Chef (Senior Chef) to lead the central kitchen operations for Indian and continental cuisines. The role requires overseeing food preparation, safety, and team management in a new central kitchen setup, with a focus on pure vegetarian, Jain, and vegan offerings.

The individual will plan menus, supervise staff, ensure quality, and manage inventory, while coordinating with Head Chef to meet production demands and maintain high standards.

Qualifications

• Minimum 3 years as CDP in central kitchen for Indian cuisine.
• Maximum 2 years as Sous Chef in central kitchen for Indian cuisine.
• Experience in high-volume central kitchen operations.
• Experience with Indian and continental cuisine.
• Strong leadership and training abilities.

Responsibilities

• Kitchen management and food preparation oversight.
• Menu planning with Head Chef, considering seasonality and costs.
• Supervise staff and delegate tasks for efficient workflow.
• Train kitchen staff to maintain high culinary standards.
• Maintain food quality and safety through regular taste tests and inspections.
• Inventory control and waste reduction; HACCP adherence.
• Ensure recipe adherence and proper presentation.
• Collaborate with senior chefs to ensure smooth operation.

Skills

Senior Chef

Kitchen Management

Leadership

Food Safety

Time Management

Communication

Creativity

Cooking Techniques

Education

Culinary degree

BHM / Hotel Management

ServSafe certification

Health & Safety training

ACF certification (preferred)

Tools

Kitchen management software

Microsoft Excel

Online ordering platforms

Data analytics tools

Job description

Job Title: Sous chef (Senior chef) (Bakery, Pastry, Continental cuisine)

• Senior level position

Job Brief:

• The job of an sous chef for a new opened central kitchen is a critical and multifaceted role that involves overseeing the entire setup and culinary operation of a central kitchen facility before it officially opens for business.
• Ensuring that the kitchen operates efficiently, produces high-quality food, and meets the needs of the organisation and its customers.

Job Type:

• Full time (Annual contract)

Type of Company: Hospitality Industry

• Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

• Indian cuisine
• Continental cuisine
• Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc.
• Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
• Fresh juice, mock-tails, shakes, frappe, etc.
• Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc.

Work mode:

• On site

Work Location:

• Pawne, MIDC, Navi Mumbai

*Note:

• Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
• Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location :

• Pawne, MIDC, Navi Mumbai

Shift Timings:

• 06.00 AM to 06.00 PM
• 06.00 PM to 06.00 AM

Working:

• 5 days working
• 2 days Holiday
• Rotating shifts

Experience:

• Minimum – Minimum experience of 3 years as CDP in central kitchen for Indian cuisine can apply.
• Maximum – Experience up to 2 year as Sous chef in central kitchen for Indian cuisine can apply.

*Note:

• Candidate having relevant experience in kitchen & production department would be considered.

Salary slab:

• Maximum – Up to Rs.600,000/- Per annum (CTC)

*Note:

• Candidates applying for the above post should be willing to relocate at the required destination.
• Candidates can be relocated to other cities, states, countries, etc.
• Foodwill be provide during duty hours
• Accommodation will be compensated (as per situation, if required).

Education qualification:

• Degree or diploma in Culinary science, Culinary arts or related certificate
• BHM – Bachelor of Hotel Management

Job Description:

If you are passionate about the restaurant industry and have previous bulk cooking experience for Indian cuisines, then we want to hear from you. we are coming up with a central kitchen and is in need of a hard-working, self-motivated sous chef to join our team.

A Sous Chef is a senior culinary professional who assists the executive chef in overseeing the day-to-day kitchen operations. They are responsible for managing kitchen staff, ensuring food quality and safety, and contributing to menu development.

A Sous Chef plays a pivotal role in maintaining the kitchen efficiency, food quality, and adherence to safety standards. They are instrumental in assisting the Head chef in managing the kitchen staff and ensuring that the kitchen operates smoothly to meet production demands.

We are looking for an experienced and qualified sous chef to organise the central kitchen and its activities.

Duties & Responsibilities

• Kitchen Management: Assist the Head Chef in managing all aspects of the central kitchen, including food preparation, cooking, and plating.
• Menu Planning: Collaborate with the Head Chef in developing and updating menu items, considering factors like seasonality, cost, and customer preferences.
• Staff Supervision: Oversee and coordinate the work of kitchen staff, including line cooks, prep cooks, and specialised chefs like pantry chefs or sauciers. Delegate tasks and ensure efficient workflow.
• Training and Development: Provide guidance and mentorship to kitchen staff, ensuring they are properly trained and capable of maintaining high culinary standards.
• Quality Control: Maintain a high standard of food quality by conducting regular taste tests and inspections. Address any issues with food quality promptly.
• Inventory Management: Monitor inventory levels of ingredients, including ordering, receiving, and storage. Minimise food waste through careful inventory control.
• Kitchen Hygiene and Safety: Enforce strict adherence to food safety and sanitation standards, including HACCP guidelines. Ensure that kitchen equipment and utensils are clean and well-maintained.
• Recipe Adherence: Ensure that all dishes are prepared according to established recipes and presentation guidelines. Train staff on recipe execution.
• Food Cost Control: Assist in controlling food costs by monitoring portion sizes, minimising waste, and optimising ingredient usage.
• Scheduling: Help create kitchen staff schedules, taking into account labor costs and the kitchen’s operational needs.
• Problem Solving: Address and resolve any kitchen-related issues that may arise during service promptly and professionally.
• Collaboration: Collaborate closely with the Head Chef, Sous Chefs, and other kitchen staff to ensure smooth kitchen operations and timely service.
• Equipment Maintenance and Upkeep: The sous chef oversees the maintenance and cleanliness of all kitchen equipment, ensuring that it operates efficiently and safely.
• Innovation and Creativity: To keep the central kitchen’s menu fresh and appealing, the sous chef may continuously innovate, introduce seasonal items, and explore new culinary trends.

Requirements & Qualifications

Key Skills:

• Proven experience as a Sous Chef or Senior Chef in a central kitchen or high-volume food production environment.
• Strong culinary skills and knowledge of various cooking techniques.
• Leadership and management abilities.
• Excellent organisational and time management skills.
• Knowledge of food safety and sanitation standards.
• Creativity in developing and improving recipes.
• Ability to work under pressure in a fast-paced environment.
• Strong communication skills and the ability to work well with a team.

IT Skills:

The IT skills of an sous chef in a central kitchen are becoming increasingly important in today’s digital age. Here are some key IT skills that can be beneficial for an executive chef in a central kitchen:

Knowledge of kitchen management software: Many central kitchens use software to manage orders, inventory, and staff schedules. An sous chef should be familiar with these tools and be able to use them effectively.

Proficiency in Excel: Excel is a valuable tool for budgeting, cost control, and data analysis. An sous chef should be able to use Excel to create and manage spreadsheets.

Familiarity with social media: Social media is an important marketing tool for many food and beverage businesses. An sous chef should be able to create engaging content for social media platforms and manage social media accounts.

Understanding of data analytics: Data analytics can provide insights into customer preferences, purchasing behaviour, and sales trends. An sous chef should be able to use data analytics tools to make data-driven decisions and improve business operations.

Knowledge of online ordering platforms: Many central kitchens now offer online ordering options for customers. An sous chef should be familiar with these platforms and be able to manage orders and payments through them.

Overall, while culinary skills remain the most important aspect of an sous chef’s job, IT skills are becoming increasingly important in managing a central kitchen efficiently and effectively.

Educational Requirements:

• Degree in Culinary science, Culinary arts or related certificate
• ServSafe certification.
• Credentials in health and safety training
• American Culinary Federation certification preferred.(would be added benefits.)
• Diploma, computers, word processing and spreadsheet certification (would be added benefits).
• Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.