Sous Chef

Job Title: Sous Chef – Bakery & Continental

Department: Production / Kitchen

Location: Siliguri and Gangtok

Reporting To: Executive Chef / Head Chef

Employment Type: Full-time

Position Summary:

The Sous Chef – Bakery & Continental will assist the Executive Chef in overseeing all aspects of bakery and continental kitchen operations. The role involves managing daily production, maintaining quality and consistency of baked goods and continental dishes, training kitchen staff, and ensuring adherence to hygiene, safety, and cost standards. The ideal candidate will be highly skilled in modern bakery and continental cuisine, innovative in menu creation, and efficient in team leadership.

Key Responsibilities:

1. Production & Operations

• Supervise and participate in the preparation and production of bakery and continental items (breads, pastries, desserts, salads, soups, sauces, grills, pasta, etc.).
• Ensure consistency, portion control, and quality standards are met for all food products.
• Support the Executive Chef in planning and organizing daily mise en place for smooth kitchen operations.
• Monitor and maintain stock levels of raw materials, bakery ingredients, and continental supplies.
• Coordinate with the purchasing and stores department for timely requisition and inventory control.

2. Menu Planning & Innovation

• Assist in developing and testing new bakery and continental recipes to enhance the menu offering.
• Suggest innovative plating and presentation styles to improve the overall dining experience.
• Collaborate on seasonal menus, festive collections, and promotional items.

3. Team Supervision & Training

• Supervise and guide commis, cooks, and kitchen assistants in daily operations.
• Conduct regular training sessions on baking techniques, culinary methods, hygiene, and safety practices.
• Motivate the team to maintain productivity and morale under pressure.

4. Quality & Hygiene Control

• Maintain high standards of hygiene and cleanliness as per FSSAI and internal standards.
• Ensure all kitchen equipment and areas are sanitized and maintained properly.
• Implement HACCP guidelines and conduct regular kitchen audits.

5. Cost Control & Inventory Management

• Monitor food cost, wastage, and portion control to ensure profitability.
• Maintain accurate records of production, wastage, and consumption.
• Assist in preparing cost sheets and yield analysis for bakery and continental items.

6. Coordination & Communication

• Work closely with the Executive Chef, service team, and other departments to ensure seamless coordination.
• Support special events, banquets, and catering requirements as needed.
• Provide regular feedback to the Head Chef regarding operations, staff performance, and improvement areas.

Key Skills & Competencies:

• Strong technical knowledge in baking, pastry arts, and continental cuisine.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creative and detail-oriented with a passion for culinary excellence.
• Sound understanding of food safety, kitchen hygiene, and inventory management.

Qualification & Experience:

• Diploma/Degree in Hotel Management, Culinary Arts, or Bakery & Confectionery from a recognized institute.
• Minimum 10 years of experience in professional kitchens with at least 5 years in a supervisory or sous chef role (preferably in bakery and continental sections).
• Experience in high-volume production, fine dining, or premium bakery operations preferred.

Working Conditions:

• Flexible schedule including weekends, holidays, and shift timings as per operational requirements.
• Physically fit to stand for extended hours in a hot kitchen environment.

Remuneration:

• As per industry standards and experience.

Job Type: Full-time

Pay: From ₹30,000.00 per month

Work Location: In person