Key Responsibilities

- Operations Management: Oversees daily production in the pastry department or central commissary/kitchen.

- Menu &
- Product Development:

Designs, creates, and tests new pastry items, bakery goods, and seasonal dessert menus.

- Quality &

- Cost Control:

Monitors food safety standards (such as ISO guidelines), inventory, waste reports, and ingredient costs.

- Team Leadership: Prepares duty roasters, trains junior staff, conducts performance coaching, and enforces kitchen SOPs (Standard Operating Procedures.cal Requirements &

- Qualifications

- Experience: Generally requires 15–18 years in commercial baking/pastry or 5+ years in senior sous chef roles within 5-star hotels or large-scale upscale retail/bakery brands. [1, 2, 3]

- Education:



Formal culinary degree, a 3-year chef apprenticeship, or specialized certification from institutions like the Academy of Pastry &

- Culinary Arts. [1, 2]

- Skills: Advanced pastry and baking techniques, robust administrative/cost-control abilities, and deep knowledge of food hygiene and bulk production.

Pay: ₹150,000.00 - ₹180,000.00 per month

Benefits

- Cell phone reimbursement

- Food provided

- Health insurance

- Paid sick time

- Paid time off

- Provident Fund

Work Location: In person

📌 Executive Sous Chef- Pastry (Mumbai)
🏢 Wheat and Whisk
📍 Mumbai