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.
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.
