Job Description

About the role :

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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.

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Key responsibilities -

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Train, evaluate, and ensure standard operating procedures (SOPs) are adhered to

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Train kitchen staff on the production and finishing of new product launches, ensuring they align

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with company standards,

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Conduct evaluations to ensure kitchen staff have a firm grasp of the foundational principles set

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by the SOP or previous training.

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Carry out periodic quality checks and process audits in each CK to guarantee product consistency

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and adherence to company standards.

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Collaborate with the Corporate Chef – Culinary Excellence, Training and Quality, AVP and GM

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Production, NPD & I head, SCM and Operations to relay feedback, areas of improvement, and

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training needs identified during site visits.

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Stay updated on the latest culinary trends, techniques, and best practices, to strengthen

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production quality and consistency and improve efficiency, incorporating them into training

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modules when applicable.

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Handle any immediate onsite challenges or issues, providing solutions and guidance to ensure

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smooth kitchen operations.

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Foster an workplace of continuous learning, emphasizing the importance of product quality

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and adherence to company standards.

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Develop training materials, manuals, videos and presentations and other educational resources

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to aid in the training process.

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Physical Attributes

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Must be in excellent health to accommodate frequent travel

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Flexible working hours, adapting to the schedules of different CKs

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Ability to stand for extended periods during training sessions

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Capability to lift or work with weights up to 20 kg when demonstrating techniques.

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Education & Experience

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Degree or Diploma in culinary management from a reputed institution.

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15+ years of experience in a similar role, or as a senior chef in hotels, standalone or chain

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bakeries and pastries.

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Proven track record in pastry and bakery, training a diverse team, quality control in multiple

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locations, and team leadership.

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Familiarity with a diverse range of bakery and pastry products.

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Location - Mumbai, Noida, Bangalore, Kolkata, Ahmedabad, Hyderabad

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Regards,

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Poonam Chiplunkar

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SG OASIS

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Email Id - [email protected]

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