Deputy Chef- Central Kitchen

**Job Title**: Sous Chef

**Location**: Turbhe Central Kitchen, Navi Mumbai

**Salary**: 7-8 LPA

**Job Summary**:
We are looking for a dynamic and experienced **Sous Chef** to lead culinary operations at our central kitchen for a leading café outlet. This role requires a balance of leadership, operational excellence, and culinary expertise to ensure that our high standards are consistently met across multiple locations.

**Key Responsibilities**:
**1. Kitchen Staff Hiring, Training, and Standards Implementation**:

- Conduct training sessions for new hires on culinary techniques, food safety, and hygiene practices.
- Develop and enforce standards for makeline setup to streamline production processes.
- Create step-by-step guidelines for food preparation to maintain consistency across all locations.

**2. Production Planning and Wastage Control**:

- Plan daily and weekly production schedules for the base kitchen to meet demand effectively.
- Implement wastage control measures, monitor processes, and optimize efficiency to minimize waste.

**3. Café Audits**:

- Conduct regular visits to café outlets in Mumbai and Pune to audit operations, hygiene, and food preparation consistency.
- Use company-provided transportation for these audits, ensuring high standards across all locations.

**4. Supply Chain Management (SCM) Audits**:

- Perform routine audits of SCM processes, including product expiry checks, cleanliness, and quality assurance.
- Collaborate with the supply chain team to resolve inventory or quality-related issues.

**5. Vendor Quality Checks**:

- Conduct site visits to vendors to ensure raw ingredients and supplies meet company standards.
- Work with vendors to align quality expectations and resolve any quality discrepancies.

**6. Inventory Management and Wastage Control**:

- Oversee inventory management at the central kitchen, maintaining optimal stock levels.
- Implement inventory control systems to monitor stock, reduce waste, and improve efficiency.

**7. New Product Approval (SCM)**:

- Collaborate with the SCM team to evaluate and approve new products, ensuring they align with company quality standards and recipe requirements.

**8. Event Planning and Food Preparation**:

- Plan and supervise food preparation for company events, ensuring excellence in presentation and taste.
- Collaborate with event organizers to design menus and manage kitchen staff during events.

**Qualifications and Skills**:

- **Experience**: Minimum 5+ years in a leadership role in the culinary industry, preferably in café or central kitchen operations.
- **Education**: Diploma/Certification in Culinary Arts, Hotel Management, or related fields.
- **Skills**:

- Strong leadership and team management skills.
- Expertise in inventory control, production planning, and quality assurance.
- Knowledge of supply chain management and vendor relations.
- Excellent communication and organizational skills.
- Ability to maintain consistency and quality in a high-pressure environment.

**Benefits**:

- Competitive salary of up to ₹8 LPA.
- Company transportation for café audits and vendor visits.
- Opportunities for growth and development within a leading café outlet.
- Exposure to multi-location operational management.

**Work Schedule**:

- 6 days a week (with flexibility based on operational needs).

**If Interested or have any good reference**
**You can contact**
**Pragati 8657440083**
**Thank You**

**Job Types**: Full-time, Permanent

Pay: ₹700,000.00 - ₹800,000.00 per year

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift
- Morning shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

**Experience**:

- Sous chef: 10 years (required)
- Menu and Event planning: 10 years (required)
- Kitchen management: 10 years (required)

**Location**:

- Turbhe Khurd, Navi Mumbai, Maharashtra (required)

Work Location: In person