SOUS CHEF – BAKERY & CAFÉ
Reports To: Culinary Lead
Department: Kitchen Operations
Supervises: CDPs, Commis & Kitchen Support Staff
Location: Raipur (CG)

Role
We are looking for an experienced Sous Chef to oversee daily operations across bakery, pastry, viennoiserie and hot kitchen sections, ensuring smooth production, consistent quality and effective team management.

Key Responsibilities
Manage daily kitchen operations in coordination with the Culinary Lead.
Lead and supervise CDPs, Commis and kitchen support staff.
Plan daily/weekly production, prep lists, par levels and workflows.
Coordinate production across bakery, pastry, viennoiserie and hot kitchen.
Ensure consistency in taste, quality, portioning and presentation.
Manage food cost, yields, wastage and portion control.
Oversee inventory, stock rotation, requisitions and vendor coordination.
Maintain recipe standards, SOPs and production systems.
Conduct quality, hygiene and food safety checks.
Train, mentor and allocate kitchen staff effectively.
Manage scheduling and resolve day-to-day operational issues.




Coordinate kitchen flow during peak service and delivery operations.
Ensure cleanliness, equipment upkeep, packaging and dispatch standards.
Assist with menu development, recipe trials and new product development.
Support pre-opening kitchen setup and operational trials.
Qualifications
3–5 years of skilled kitchen experience, including Sous Chef or senior supervisory experience.
Experience in a bakery café, restaurant, hotel, cloud kitchen or hybrid food-service operation preferred.
Strong understanding of bakery, pastry, viennoiserie and hot kitchen operations.
Experience managing multiple kitchen sections and teams.
Strong knowledge of food costing, inventory and wastage control.
Knowledge of HACCP and food safety standards.
Culinary qualification preferred.
Strong leadership, communication and organizational skills.

Ideal Candidate
A strong operational chef and team leader who can manage multipl

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