Sous Chef

3 weeks ago

Mumbai, India Kamaths Ourtimes Ice Cream Full time

Key Responsibilities:

Kitchen management

  • Assist the Executive Chef in managing the day-to-day operations of the kitchen, including workflow, scheduling, staffing and training to ensure efficient and effective kitchen operations and managing inventory and supplies to maintain optimal stock levels.

Recipe development

  • Collaborate with the Executive Chef in developing new recipes, menu items and seasonal specialties that showcase innovation, creativity and culinary excellence, while meeting guest preferences and dietary restrictions.

Quality control

  • Maintain high standards of quality and consistency in pastry and ice-cream production, including taste, texture, appearance and portion size, conducting regular tastings, evaluations and quality checks to ensure adherence to standards.

Staff supervision

  • Supervise cooks, commis and kitchen assistants in their daily tasks, providing guidance, coaching and training to ensure proper techniques, efficiency and teamwork in pastry production.

Inventory management

  • Assist in managing inventory and procurement of ingredients, equipment and supplies, including monitoring stock levels, controlling costs and ensuring freshness and availability of ingredients for production.

Production oversight

  • Oversee the production and presentation of ice-cream, pastry and dessert items, including baking, cooking, decorating and finishing techniques, ensuring consistency, accuracy and excellence in execution.

Safety and sanitation

  • Ensure compliance with hygiene and safety standards in the pastry kitchen and ice cream machines, including proper handling of ingredients, cleanliness of equipment and work surfaces and adherence to food safety regulations.

Guest interaction

  • Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests and providing recommendations or explanations about pastry menu items and ingredients.

Qualification & Experience:

  • Bachelors in Hotel management/Culinary Degree or equivalent professional training.
  • 7-9 years of relevant experience in a high-quality restaurant or hospitality environment.
  • Extensive knowledge of various techniques, ingredients and kitchen equipment of Bakery.
  • Must be able to work flexible hours, including evenings, weekends and holidays, and have the physical ability to stand for extended periods.
  • Should be open to travel as required.

Key Skills & Competencies:

  • Strong leadership and team management skills.
  • Excellent organizational and multitasking abilities.
  • Creativity and passion for food presentation and innovation.
  • Attention to detail with a focus on consistency and quality.
  • Effective communication and interpersonal skills.
  • Dependable, punctual and able to perform under pressure.

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