SOUS CHEF

Job Summary The SOUS CHEF ( Pastry Chef

) will lead KS Bakers entire pastry and bakery production operations. This includes centralized kitchen oversight, product development, cost-effective production planning, team leadership, quality control, and driving innovation. The role demands strategic thinking with a focus on consistency, efficiency, profitability, and exceptional taste across all outlets.

Duties & Responsibilities

• Production Leadership & Cost-effective Operations

Lead daily operations of central kitchen and ensure timely, cost-efficient production for all outlets.

Develop SOPs to streamline processes and reduce cost per unit.

Monitor production budgets and drive cost savings through efficiency improvements.

• Recipe Development & Standardization

Design innovative, scalable pastry and bakery products in line with brand vision.

Standardize recipes and processes for consistency and cost control across locations.

• Inventory & Cost Control

Work with procurement to source quality ingredients at optimal cost.

Monitor raw material consumption, minimize wastage, and manage food cost margins.

Implement portion control and yield tracking mechanisms.

• Quality Assurance & Food Safety

Ensure strict adherence to FSSAI, HACCP, and hygiene protocols.

Conduct internal audits and implement corrective actions for quality gaps.

• Manpower Planning & Team Development

Lead and mentor chefs, supervisors, and production staff.

Conduct ongoing training on baking skills, SOPs, and cost-awareness.

Ensure productivity and accountability across shifts.

• Innovation, R&D, and Menu Growth

Stay abreast of pastry trends and introduce new offerings aligned with market demand and profitability.

Launch seasonal and promotional items with clear pricing and cost planning.

• Cross-functional Collaboration

Coordinate with procurement, marketing, QA, and outlet operations to align production goals with business needs.

Job Requirements Educational Qualification:

Degree/Diploma in Hotel Management, Culinary Arts, Baking & Patisserie, or Food Production.

Additional certification in Food Cost Management or Lean Kitchen Operations preferred.

Experience 615 years in bakery/pastry production, with at least 1 year in a leadership role managing large-scale operations.

Strong exposure to food costing, central kitchen management, and outlet coordination.

Core Competencies Mastery of international and Indian pastry techniques.

Expertise in cost-effective recipe formulation and portion control.

Excellent team leadership, mentoring, and performance management.

Strong grasp of inventory, yield analysis, and cost optimization.

Proficient in Microsoft Excel, production software/ERP, and audit processes.

Behavioral Attributes Strategic thinker with operational discipline.

Passionate about innovation and cost-conscious quality delivery.

Strong interpersonal, training, and organizational skills.

High attention to detail and customer taste expectations.