Sous Chef - Pastry ( Culinary Excellence, Training & Quality)

SG Oasis; Dadri, Mumbai, Bengaluru; On-site; INR 900,000 - 1,500,000; Full time

Job summary

SG Oasis seeks an experienced Training & Quality Lead to drive SOP adherence and process excellence across Central Kitchens. You will design training materials, lead staff training on new product launches, and conduct regular audits to ensure product consistency and high standards.

The role requires extensive bakery/culinary background, stakeholder collaboration with senior leadership, and the ability to travel between CKs for hands-on coaching and audits.

Qualifications

• Degree or Diploma in culinary management required.
• 15+ years of experience in a similar role within hotels, bakeries or pastry brands preferred.
• Proven track record in pastry and bakery, training diverse teams, quality control across locations.

Responsibilities

• Train, evaluate, and ensure SOP adherence across CKs.
• Train kitchen staff on production and finishing of new product launches to company standards.
• Conduct evaluations to ensure understanding of SOP principles.
• Carry out periodic quality checks and process audits to guarantee product consistency.
• Collaborate with Corporate Chef Culinary Excellence, Training and Quality, AVP and GM.
• Relay feedback to Production, NPD & I head, SCM and Operations about improvements and training needs.
• Stay updated on culinary trends and best practices; incorporate into training modules.
• Handle onsite challenges, providing solutions for smooth kitchen operations.
• Foster continuous learning and emphasize product quality and standards.
• Develop training materials, manuals, videos and presentations for training processes.

Skills

Training & development

Quality control

SOP compliance

Team leadership

Audits & evaluations

Cross-functional collaboration

Education

Degree or Diploma in culinary management

Job description

Role & Responsibilities

About the role: The incumbent is responsible for driving training, quality, and process excellence across Central Kitchens by ensuring adherence to SOPs, conducting audits and evaluations, and building team capability.

The role focuses on maintaining product consistency, supporting new product launches, developing training resources, and collaborating with cross-functional teams to enhance operational standards and efficiency.

Key Responsibilities

Train, evaluate, and ensure standard operating procedures (SOPs) are adhered to.

Train kitchen staff on the production and finishing of new product launches, ensuring they align with company standards.

Conduct evaluations to ensure kitchen staff have a firm grasp of the foundational principles set by the SOP or previous training.

Carry out periodic quality checks and process audits in each CK to guarantee product consistency and adherence to company standards.

Collaborate with the Corporate Chef Culinary Excellence, Training and Quality, AVP and GM.

Production, NPD & I head, SCM and Operations to relay feedback, areas of improvement, and training needs identified during site visits.

Stay updated on the latest culinary trends, techniques, and best practices, to strengthen production quality and consistency and improve efficiency, incorporating them into training modules when applicable.

Handle any immediate onsite challenges or issues, providing solutions and guidance to ensure smooth kitchen operations.

Foster an environment of continuous learning, emphasizing the importance of product quality and adherence to company standards.

Develop training materials, manuals, videos and presentations and other educational resources to aid in the training process.

Physical Attributes-

• Must be in excellent health to accommodate frequent travel
• Flexible working hours, adapting to the schedules of different CKs
• Ability to stand for extended periods during training sessions
• Capability to lift or work with weights up to 20 kg when demonstrating techniques

Preferred candidate profile

Degree or Diploma in culinary management from a reputed institution.

15+ years of experience in a similar role, or as a senior chef in hotels, standalone or chain bakeries and pastries.

Proven track record in pastry and bakery, training a diverse team, quality control in multiple locations, and team leadership.

Familiarity with a diverse range of bakery and pastry products.

Location - Mumbai, Noida, Bangalore, Ahmedabad, Hyderabad, Kolkata

Remuneration - Competitive