Role & responsibilities

1. Work as a team member

2. Responsible for all the products produced in the section as assigned by section head/ sous chef/exec sous chef.

3. Be conscious of and protect the Theobroma Quality Standards.

4. Follow all health and safety guidelines, and lead by example follow very high standards of personal hygiene.

5. Inspect the work area, machinery and tools, Cleanliness of the cold storage, dry storage, and employee hygiene and personal grooming. Ensure that all non-compliances are reported and rectified.

6. Check the days production plan, report any challenges to the sous chef, and give the days work schedule to the reporting team.

7. Prepare the requisition for raw materials based on the production plan.

8. Check the receipts from scaling room, stores and from other sections of kitchen to make sure products received for production are the correct type and of correct quality. Must check the date of expiries and the taste for items produced inhouse. Ensure FIFO.

9. Continuously monitor the production to ensure all standards are followed, cleanliness is always maintained as per Theobroma standards and tasting is done.

10. Update production logs at the start and end of any production batch.

11. Ensure correct labelling and date tagging on all production.

12. Report all problems or non-compliances directly to the supervisor.

13. Report immediately any shortfall in raw material, quantity of production or quality of production.

14. Follow all health and safety requirements in self and teams work and report any dangerous or unsafe practice to the executive sous chef.

15. Prepare the Holiday plan for the section ensuring that the work is not affected during peak time and festival time and sufficient time is available. Submit the plan to the exec sous chef.

16. Take permission from exec sous chef before allowing over time for self or for reporting staff.

17. Be very conscious of wastage and prevent it.

18. Be ware of the companied HR policies and apply to workplace.

19. All company training has to be completed by self and all training schedule for the staff to be carefully followed. Identify and complete on the job training for staff reporting to you.

Preferred candidate profile

1. Should be in excellent health.

2. May have to work extended hours.

3. May have to work in shift including night shifts, including weekends and national/state holidays.

4. May have to occasionally lift or work with heavy weights up to 20 kg.

Job requires standing for the duration of the shift.

1. Preferred Degree Diploma in culinary management from a reputed institution

2. Preferred advanced courses or certifications in pastry and bakery.

3. Exposure to pastry, cake, desserts, cookies, Viennoiserie, chocolate, sandwiches, and savouries