Sous Chef

6 days ago

India BRIK OVEN PRIVATE LIMITED Full time

Daily Responsibilities

Plan, coordinate, and supervise daily production activities efficiently.

Monitor Scale ingredients and mix doughs as per recipe and SOP.

Monitor temperatures, hydration, and timing to ensure fermentation integrity.

Assist in pre-shaping, shaping, scoring, and baking bread.

Feed and maintain the health of the sourdough starter.

Operate ovens (deck, rotary rack combi, Smoker), proofers, and mixers.

Monitor baking times, internal temperatures, crust colour, and texture.

Clean work surfaces, equipment and shopfloor before and after shifts.

Follow all HACCP, food safety, and hygiene protocols.

Collaborate with kitchen staff to ensure sufficient SF (Semifinished) and FG (Finished Goods) stocks available for dispatch as per plan and schedule.

Accounting shift production and entering in to MMS and handover to Logistics & Inventory

Weekly Responsibilities

Alert senior staff for low inventory or supply issues.

Review bake quality and consistency with Master Baker or Production Manager.

Help train junior production staff in proper mixing, shaping, and sanitation techniques.

Ensure all employees follow updated formulas and production process correctly.

Help maintain mixers, ovens, Cold rooms, Freezers and other tools.

Flag any Equipment / machines issues for maintenance.

Assist in weekly physical stocktaking of Raw Materials, Packing Materials, Kitchen Accessories, Semifinished and Finished goods.

Ensure compliance with weekly deep-cleaning and food safety checks.

Monthly Responsibilities

Assist in monthly physical stocktaking of Raw Materials, Packing Materials, Kitchen Accessories, Semifinished and Finished goods.

Ensure compliance with monthly deep-cleaning and food safety checks.

Required Qualifications:
Diploma or Degree in Food Science, Food Technology, or related field.

Prior experience (2+ years) in a supervisory role within food production.

Familiarity with regulatory standards such as FSSAI, HACCP, GMP, ISO 22000,

Proficiency in software like ERP systems, Microsoft Excel, or production scheduling tools.

Preferred Skills & Attributes:
Precision in overseeing food quality, labelling, and safety compliance.

Clear and respectful communication with workers, peers, and management.

Can stay calm and efficient under pressure, especially during unexpected issues.

Quick thinking and decision-making in operational challenges.

Prioritizing tasks to ensure deadlines and quality standards are met.

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