Sous Chef - Bakery

Company Description Casino Air Caterers & Flight Services is a specialized catering company located opposite Cochin International Airport in Angamaly, Ernakulam District, Kochi, India. The organization focuses on providing high-quality food and catering services tailored to the needs of air travelers and partner airlines. Team members work in a fast-paced, service-oriented environment where consistency, safety, and hygiene are central to operations. The company offers opportunities to develop professional culinary skills while contributing to reliable, time-sensitive food service delivery.

Role Description The Sous Chef – Bakery is a full-time, on-site role based in Trivandrum. This position supports the Head Baker and culinary leadership in planning, producing, and presenting a variety of baked goods, including breads, pastries, desserts, and specialty items aligned with airline and catering standards. Day-to-day responsibilities include overseeing bakery production schedules, guiding junior staff, ensuring adherence to recipes and portion controls, and maintaining high standards of taste, texture, and visual appeal. The role also involves monitoring food safety and hygiene practices, managing inventory of bakery ingredients, coordinating with procurement and kitchen teams, and assisting in menu development and product innovation. The Sous Chef – Bakery is expected to maintain a clean, organized work environment and respond promptly to operational demands and quality checks.

Qualifications

• Strong foundation in professional baking and pastry arts, including experience in breads, cakes, pastries, and desserts.
• Ability to supervise and train bakery staff, delegate tasks effectively, and support a collaborative kitchen culture.
• Knowledge of food safety, hygiene regulations, and HACCP practices, with a commitment to maintaining high standards.
• Experience with high-volume production environments, preferably in airline catering, hospitality, or large commercial kitchens.
• Skill in recipe execution, portion control, and quality assurance, with attention to consistency and detail.
• Basic inventory management skills, including monitoring stock levels, minimizing waste, and coordinating with purchasing teams.
• Effective communication and time-management abilities, with capacity to work under pressure and meet tight deadlines.
• Diploma or certification in Bakery, Pastry, Culinary Arts, or a related field; equivalent hands-on experience may be considered.
• Willingness to work flexible schedules, including early mornings, weekends, and holidays, as required by operations.