Urgent hiring for Sous Chef !!!

Key Responsibilities

Production & Quality Control: Oversee daily production of all baked goods, artisan breads, plated desserts, and prep components. Ensure strict consistency in taste, texture, and presentation.

Menu Innovation: Collaborate with the Executive Chef to design and execute seasonal dessert menus, signature baked items, and high-margin casual dining treats.

Kitchen Leadership: Manage, train, and mentor the pastry commis and demi-chefs. Foster a positive, collaborative, and high-performance kitchen culture.

Inventory & Costing: Monitor ingredient inventory, minimize food wastage, and ensure the pastry kitchen meets target food cost percentages. Source high-quality local and imported ingredients.

Food Safety & Hygiene: Maintain strict compliance with FSSAI regulations, HACCP standards, and internal cleanliness guidelines.

Required Skills & Qualifications

Experience: 5 to 8 years of professional kitchen experience,



with at least 2 years in a leadership role (Sous Chef or solid Junior Sous Chef) in a reputable casual dining brand, star hotel, or premium standalone bakery in India.

Education: Degree/Diploma in Culinary Arts, Pastry Arts, or Hotel Management is highly preferred.

Technical Mastery: Deep knowledge of baking science, laminated doughs, artisanal bread-making, chocolate tempering, and modern plating techniques suitable for casual dining.

Local Market Knowledge: Understanding of Indian ingredient sourcing, supplier networks, and adapting pastry items to local dietary preferences (e.g., executing high-quality eggless or gluten-free variations).

Operations: Strong grasp of kitchen math, recipe costing, yield management, and POS/inventory software.

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📌 sous chef (Mumbai)
🏢 ZODIAC HR CONSULTANTS
📍 Mumbai