Sous Chef – Plant-Based Bakery

2 days ago

Noida, Uttar Pradesh, India The Cinnamon Kitchen Full time ₹ 15,00,000 - ₹ 28,00,000 per year

Sous Chef – Plant-Based Bakery (Cold Kitchen Only)

Location:
Sec 80 , Noida , The Cinnamon Kitchen

Department:
Kitchen Production

Reports To:
Directors

How to Apply:
Email your resume, cover letter, current CTC, and notice period to .kitchen

About the Role:

We are looking for a highly skilled
Sous Chef
to join our growing
plant-based bakery team
. This role focuses on overseeing the
cold kitchen operations
, specializing in the production of cookies, crackers, cakes, and other plant-based baked goods. The ideal candidate will have strong experience in
food safety, production management, team leadership, and cost control
, along with a passion for crafting
innovative plant-based desserts
.

Key Responsibilities:

Production Management:

  • Oversee daily production of cookies, crackers, cakes, and other plant-based baked goods, ensuring consistent quality and adherence to recipes.
  • Implement efficient production processes to maximize output and minimize waste.
  • Monitor inventory and coordinate with the purchasing team for timely delivery of ingredients.
  • Maintain the highest standards of taste, texture, and presentation.

Team Leadership & Training:

  • Supervise, mentor, and train bakers and kitchen staff in a positive, collaborative environment.
  • Develop and implement training programs to ensure adherence to food safety and production standards.
  • Conduct performance evaluations and provide constructive feedback.
  • Schedule staff to ensure full coverage for all production needs.

Food Safety & Sanitation:

  • Ensure strict compliance with food safety regulations and sanitation standards.
  • Implement proper hygiene practices across the team.
  • Monitor food and equipment temperatures, and ensure proper cleaning and maintenance of all equipment.

Cost Control & Process Improvement:

  • Monitor food costs and implement strategies to reduce waste and optimize profitability.
  • Collaborate with the Executive Pastry Chef on cost-effective, innovative recipes.
  • Establish and refine
    SOPs
    for consistent and efficient production.
  • Contribute to
    new product development
    , testing, and implementation.

Equipment Maintenance:

  • Ensure all kitchen equipment is properly maintained, scheduling repairs as needed.
  • Train staff on the correct use and upkeep of equipment.

Qualifications:

  • Minimum
    8 years of experience
    in a high-volume production kitchen.
  • Proven experience in
    cold kitchen production
    (cookies, crackers, cakes).
  • Strong knowledge of
    plant-based baking techniques and ingredients
    .
  • Certification in food safety and sanitation (HACCP, ServSafe, or equivalent).
  • Demonstrated experience in
    team leadership and performance management
    .
  • Excellent organizational, time-management, and communication skills.
  • Strong problem-solving skills and attention to detail.
  • Experience in
    cost control and inventory management
    .
  • Passion for
    plant-based cuisine
    and commitment to quality.

Preferred:

  • Formal culinary training or degree in
    pastry arts
    .
  • Experience with
    allergen-free baking
    .
  • Previous experience in a
    bakery setting
    .

How to Apply:

Email your resume, cover letter, current CTC, and notice period to .kitchen

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