Job Description

Well experienced Sous chef having expertise in Bakery & Pastry, for European bakery / restaurant chain in Kerala. Ideal candidate who shall lead the team of Pastry/Bakery production. Candidate must be able to communicate in

Malayalam

.

BAKERY / PASTRY SOUS CHEF

Key Duties and Responsibilities

The Sous Chef's responsibilities involve a mix of production, management, and quality control:

Production and Presentation: Prepare a wide variety of baked goods, including breads, cakes, cookies, and desserts, following traditional and modern recipes. They are responsible for decorating and presenting pastries to ensure they are both visually appealing and meet quality standards. Menu Development: Collaborate with the Management to develop new and seasonal recipes, contributing creative ideas and testing new products. Staff Supervision and Training: Supervise, train, and guide junior pastry staff, bakers, and assistants. This includes delegating tasks, resolving conflicts, and conducting performance evaluations. Kitchen Operations Management: Assist in managing the day-to-day operations of the pastry kitchen, including scheduling staff work hours and ensuring smooth service during peak times. Inventory and Cost Control: Monitor ingredient stock levels, place orders within budget, and conduct inventory checks. They help control food costs and minimize waste. Health and Safety Compliance: Ensure that all areas of the pastry kitchen adhere to strict health, safety, and sanitation standards (such as HACCP or USPH regulations). Equipment Maintenance: Monitor the condition and proper use of all kitchen equipment and report any malfunctions or maintenance needs.

Required Skills and Qualifications

A successful Bakery/Pastry Sous Chef typically possesses the following:

Education: A diploma or degree in Bakery & Patisserie or Culinary Arts is often preferred. Formal culinary training provides a strong foundation. Experience: A minimum of 3-5 years of experience in pastry operations, often with prior experience as a Bakery Pastry Chef de Partie or a similar leadership role in a hotel or restaurant setting, is generally required. Technical Skills: Deep understanding of pastry and baking techniques, flavor profiles, and food science. Creativity and artistic ability in dessert decoration and presentation. Knowledge of food safety and hygiene regulations, with certifications often required. Soft Skills: Strong leadership and communication skills to effectively manage and motivate a team. Excellent time management and organizational abilities, crucial for working in a fast-paced environment. Attention to detail and a commitment to quality and consistency. Problem-solving skills and the ability to work calmly under pressure.
Bakery / Pastry Sous chef

Location : Guruvayur

Package : 45k - 50k plus perks

email : hradmin@thelillys.in

WhatsApp (8714548881)

Job Types: Full-time, Permanent

Pay: ?45,000.00 - ?50,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person