About the role:The incumbent is responsible for driving training, quality, and process excellence across Central Kitchens by ensuring adherence to SOPs, conducting audits and evaluations, and building team capability. The role focuses on maintaining product consistency, supporting new product launches, developing training resources, and collaborating with cross-functional teams to enhance operational standards and efficiency.Key responsibilities -Train, evaluate, and ensure standard operating procedures (SOPs) are adhered toTrain kitchen staff on the production and finishing of recent product launches, ensuring they alignwith company standards,Conduct evaluations to ensure kitchen staff have a firm grasp of the foundational principles setby the SOP or previous training.Carry out periodic quality checks and process audits in each CK to guarantee product consistencyand adherence to company standards.Collaborate with the Corporate Chef – Culinary Excellence, Training and Quality, AVP and GMProduction, NPD & I head, SCM and Operations to relay feedback, areas of improvement, andtraining needs identified during site visits.Stay updated on the latest culinary trends, techniques, and best practices, to strengthenproduction quality and consistency and improve efficiency,



incorporating them into trainingmodules when applicable.Handle any immediate onsite challenges or issues, providing solutions and guidance to ensuresmooth kitchen operations.Foster an environment of continuous learning, emphasizing the importance of product qualityand adherence to company standards.Develop training materials, manuals, videos and presentations and other educational resourcesto aid in the training process.Physical AttributesMust be in excellent health to accommodate frequent travelFlexible working hours, adapting to the schedules of different CKsAbility to stand for extended periods during training sessionsCapability to lift or work with weights up to 20 kg when demonstrating techniques.Education & ExperienceDegree or Diploma in culinary management from a reputed institution.15+ years of experience in a similar role, or as a senior chef in hotels, standalone or chainbakeries and pastries.Proven track record in pastry and bakery, training a diverse team, quality control in multiplelocations, and team leadership.Familiarity with a diverse range of bakery and pastry products.Location - Mumbai, Noida, Bangalore, Kolkata, Ahmedabad, HyderabadRegards,Poonam ChiplunkarSG OASISEmail Id - [email protected]

📌 Corporate Executive Sous Chef - Culinary Excellence, Training And Quality (Maharashtra)
🏢 SG OASIS HR CONSULTANCY
📍 Maharashtra