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 new 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 setting 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 AttributesnMust 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. N15+ years of experience in 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. NLocation - Mumbai, Noida,Bangalore, Kolkata, Ahmedabad, Hyderabad NRegards,nPoonam Chiplunkar NSG OASISnEmail Id-

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