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, strong administrative/cost-control abilities, and deep knowledge of food hygiene and bulk production.

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

Perks

- Cell phone reimbursement
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Executive Sous Chef- Pastry (Mumbai)
🏢 Kulhad Foods
📍 Mumbai