Job DescriptionAbout The Role

NThe 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.

NKey Responsibilities -

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

NTrain kitchen staff on the production and finishing of recent product launches, ensuring they align

Nwith company standards.

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

Nby the SOP or previous training.

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

Nand adherence to company standards.

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

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

Ntraining needs identifiedduring site visits.

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

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

Nmodules when applicable.





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

Nsmooth kitchen operations.

NFoster an environment of continuous learning, emphasizing the importance of product quality

Nand adherence to company standards.

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

Nto aid in the training process.

NPhysical Attributes

nMust be in excellent health to accommodate frequent travel

NFlexible working hours, adapting to the schedules of different CKs

NAbility to stand for extended periods during training sessions

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

NEducation & Experience

NDegree or Diploma in culinary management from a reputed institution.

N10+12 years of experiencein a similar role, or as a senior chef in hotels, standalone or chain

Nbakeries and pastries.

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

Nlocations, and team leadership.

NFamiliarity with a diverse range of bakery and pastry products.

NPeople who know excellentand handling high standard operations.

NCandidate from OCLD, APCA, Whitecap, ESP will be preferred.

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

NRegards,

nPoonam Chiplunkar

NSG OASIS

nEmail Id- [email protected]

📌 Corporate Executive Sous Chef - Pastry ( Culinary Excellence, Training And Quality ) (Alibag)
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