Sous Chef – Confectionary

1 week ago

bangalore, India Basil Hotels & Hospitality Services Full time

Job Title: Sous Chef - Indian Sweets & Confectionary

Location: Bangalore

Company: The Basil Hospitality Services  


About Us: 

Basil Hotels & Hospitality Services is a hospitality group based in Bengaluru. We have operated hotels and food services successfully for decades and have adapted to changing consumer preferences by embracing agility. We aim to offer gourmet food experiences as regular or indulgent meals, pure online brands, and quick-eat shops.

Growth is a mindset at Basil, and we aim to build an organization that is fair to all individuals regardless of gender, age, origin, or background, enabling them to dream and do.  


Job Description: 

Position Overview:

 The Sous Chef specializing in Indian sweets/Confectionery is responsible for overseeing the preparation, production, and presentation of traditional Indian sweets, and confectionery items ensuring adherence to authentic recipes, quality standards, and sanitation guidelines. This role requires strong culinary skills, leadership abilities, and a deep understanding of Indian culinary traditions, particularly in the realm of sweets. 


Key Responsibilities:


1. Recipe Development and Standardization:

Develop and refine recipes for a variety of traditional Indian sweets/confectionery, ensuring authenticity and consistency.

Standardize recipes to maintain quality and portion control across production.

2. Production Management:

Coordinate daily production activities in the sweets/chocolate section of the kitchen.

Monitor inventory levels of ingredients and supplies, ensuring adequate stock for production.

3. Quality Control:

Conduct regular tastings and inspections to ensure the quality, taste, and appearance of sweets/chocolates meet high standards.

Implement corrective actions as needed to maintain consistency and quality.

4. Team Leadership and Training:

Supervise and train kitchen staff involved in sweets/chocolate preparation, ensuring adherence to recipes and techniques.

Foster a positive work environment, promoting teamwork and professional development among staff.

5. Menu Planning and Innovation:

Collaborate with the Executive Chef and culinary team on menu planning, incorporating seasonal and innovative sweets/chocolates.

Stay updated with trends in Indian sweets/chocolates and introduce new offerings to enhance the menu.

6. Sanitation and Safety:

Adhere to health and safety regulations, maintaining cleanliness and hygiene standards in the sweet’s preparation area.

Ensure proper storage, handling, and disposal of food products to prevent contamination.

7. Cost Management:

Control food and labor costs within budgetary constraints, optimizing efficiency without compromising quality.

Monitor wastage and implement strategies to minimize food waste.

8. Customer Interaction:

Collaborate with front-of-house staff to address customer inquiries and ensure guest satisfaction with sweets offerings.

Participate in menu tastings and special events to showcase sweets to customers.


Qualifications and Skills:

 Proven experience as a Sous Chef or Chef de Partie specializing in Indian sweets/confectionery, with a strong portfolio of traditional sweets preparation.

 In-depth knowledge of Indian culinary traditions, particularly in sweets, with the ability to innovate while respecting authenticity.

 Leadership skills to manage and motivate a team, ensuring smooth kitchen operations and high productivity.

 Culinary creativity and ability to develop new recipes and menu items based on market trends and customer preferences.

 Strong organizational and multitasking abilities, with attention to detail and a focus on quality and consistency.

 Excellent communication and interpersonal skills to collaborate effectively with kitchen staff, management, and suppliers.

 Will be an added advantage if he/she knows Baking & Confectionery 


Education and Certification:

 Degree or diploma in Culinary Arts or a related field preferred.

 Certification in Food Safety and Sanitation practices. 

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