Key Responsibilities1. Operational & Quality Management

- Supervise daily kitchen operations to ensure compliance with company SOPs, product quality, and hygiene standards.
- Conduct regular quality inspections and implement corrective actions to address operational gaps.
- Ensure consistent standards in pizza preparation, stretching, baking, cutting, kitchen preparation, finishing, and plating.
- Coordinate with Food Coaches, Kitchen Supervisors, and relevant leaders to maintain product quality and craftsmanship.
- Identify root causes of quality deviations and implement appropriate corrective measures.

2. Training & People Development

- Conduct and oversee on-the-job training and certification for Pre, Junior, and Senior-level team members.
- Monitor completion of skill credits, practical SOP assessments, and certification requirements under the Pizza and Kitchen Career Pathways.
- Ensure the quality and effectiveness of internal training programs delivered by Trainers.
- Coach team members on technical skills, craftsmanship, discipline, hygiene, and quality standards.
- Identify individual and team training needs and coordinate development plans with management.
- Track training progress and evaluate effectiveness through feedback and performance improvements.

3. Team Leadership & Performance Management

- Lead, coach, and motivate Trainers and Partners to achieve daily operational and performance goals.
- Conduct on-the-job observations, performance reviews, feedback sessions, and one-on-one discussions.
- Monitor performance indicators, including product quality, hygiene, operational efficiency, and training completion.
- Promote a growth mindset, accountability, teamwork, and continuous learning.
- Support shift handovers, task allocation, and effective communication between Kitchen and Service teams.

4. Workforce & Shift Management





- Prepare and manage work schedules to ensure appropriate manpower allocation and shift coverage.
- Assign daily tasks and ensure fair workload distribution across the team.
- Monitor attendance, punctuality, grooming, and workplace discipline.
- Maintain smooth coordination between kitchen sections and ensure efficient daily operations.

5. Inventory & Cost Control

- Supervise ingredient requisition, storage, stock rotation, and inventory management according to company standards.
- Monitor food waste, ingredient usage, and stock accuracy to minimise operational losses.
- Coordinate with the Kitchen Assistant Manager, Kitchen Supervisor, and Restaurant Manager to improve efficiency and cost control.
- Ensure proper handling and storage of ingredients in accordance with food safety requirements.

6. Team Engagement & Coordination

- Support partner engagement, team development, and retention initiatives.
- Monitor team morale and contribute to a positive, respectful, and collaborative workplace.
- Coordinate with Trainers, Kitchen Supervisors, Food Coaches, and other store leaders to maintain consistent operational standards.
- Share best practices and support knowledge-sharing across stores.

7. Continuous Improvement & Kaizen

- Identify gaps in team skills, SOP compliance, product quality, and operational efficiency.
- Recommend and implement approved improvement initiatives to enhance workflow and training effectiveness.
- Encourage team members to contribute ideas for improving daily operations.




- Monitor the effectiveness of improvement initiatives and share successful practices with other stores.

8. Compliance, Reporting & Legal Responsibilities

- Ensure strict compliance with Food Safety Management (FSM), hygiene, workplace safety, and applicable labour safety requirements.
- Maintain zero tolerance for food safety violations and ensure immediate corrective action when required.
- Maintain accurate training records, certification updates, quality inspection reports, and performance documentation.
- Ensure compliance with company policies, grooming standards, attendance requirements, and operational procedures.
- Maintain confidentiality regarding employee information and internal team matters.
- Do not modify recipes or SOPs without approval from the authorised Leader, Kitchen Assistant Manager, or Restaurant Manager, as applicable.
- Lead by example through professional behaviour, strong craftsmanship, and adherence to company values.

Required Skills & Competencies

- Strong knowledge of kitchen operations, food preparation, and quality control.
- Ability to train, coach, and develop team members.
- Good leadership, communication, and team coordination skills.
- Knowledge of food safety, hygiene, and operational SOPs.
- Understanding of inventory management, food waste control, and cost efficiency.
- Solid problem-solving and decision-making abilities.
- Ability to monitor performance, maintain training records, and drive continuous improvement.
- A strong sense of ownership, discipline, and attention to detail.

Preferred Experience

- Experience in kitchen operations, food production, training, or team supervision within the F&B;, QSR, or restaurant industry.
- Experience in training and certifying kitchen team members is an advantage.
- Experience managing operational quality, food safety, and team performance in a fast-paced kitchen environment

📌 Sous Chef (Bengaluru)
🏢 4PS India Private
📍 Bengaluru