Corporate Executive Sous Chef - Pastry ( Culinary Excellence, Training and Quality )

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.

Education & Experience

Degree or Diploma in culinary management from a reputed institution.

10+12 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.

People who know excellent and handling high standard operations.

Candidate from OCLD, APCA, Whitecap , ESP will be preferred.

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

Regards,

Poonam Chiplunkar

SG OASIS

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