Job Description

Job Title: Executive Sous Chef

Location: Mumbai- Central Kitchen ( Turbhe/ Sakinaka)

Salary: 65k to 75k + PF + ESIC

Job Summary:

We are looking for a dynamic and experienced Executive Sous Chef to lead culinary operations at our central kitchen for a leading cafe 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:

• Assist in the hiring process by evaluating candidates for their culinary skills, experience, and cultural fit.
• 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. Cafe Audits:

• Conduct regular visits to cafe 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 cafe 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:

• Company transportation for cafe audits and vendor visits.
• Opportunities for growth and development within a leading cafe 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: ?65,000.00 - ?75,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Schedule:

• Day shift

Supplemental Pay:

• Performance bonus

Experience:

• Chef: 10 years (Required)
• Cooking: 10 years (Required)
• Kitchen management: 10 years (Required)

Location:

• Sakinaka, Mumbai, Maharashtra (Required)

Work Location: In person