Jr. Sous Chef

Job Description

Job Description

Position: Junior Sous Chef Pastry & Brownie Department
Company: Theobroma Foods Pvt Ltd
Department: Pastry Production / Bakery
Reports To: Sous Chef / Executive Pastry Chef

Key Responsibilities

Kitchen Operations Management

• Manage and supervise day-to-day operations of the pastry, garnish, chocolate, and brownie production sections.
  
• Prepare a wide variety of pastry and bakery products following standardized recipes and production guidelines.
  
• Supervise and coordinate all pastry and dessert preparation, finishing, and presentation.
  
• Ensure proper handling, storage, and temperature control of all pastry and bakery products.
  

Quality & Hygiene Control

• Maintain strict compliance with food safety, hygiene, and health standards.
  
• Develop and implement procedures and control systems to maintain high hygiene and quality standards.
  
• Check the quality of raw materials and ensure equipment and kitchen tools are in proper working condition.
  

Production & Process Management

• Coordinate with kitchen staff to ensure efficient production schedules and smooth workflow.
  
• Lead initiatives to streamline processes and identify cost-saving opportunities in operations.
  
• Monitor production to ensure consistency, quality, and profitability.
  

Equipment & Maintenance

• Coordinate with operating staff to ensure kitchen equipment is maintained in perfect working condition.
  
• Report equipment malfunctions, maintenance issues, or safety hazards immediately to the Executive Pastry Chef.
  

Team Leadership & Training

• Supervise pastry staff and assist in daily task allocation.
  
• Conduct training sessions to improve pastry production skills and general operational awareness among team members.
  
• Maintain a positive working environment and collaborate effectively with colleagues.
  

Administration & Reporting

• Maintain and generate daily sales reports to track department performance.
  
• Assist the Sous Chef in maintaining departmental records including:
  
• Attendance data
  
• Colleague records
  
• Daily briefing sheets
  
• Inventory records
  
• P&L analysis and budgetary reports
  

General Responsibilities

• Ensure high-quality service standards that lead to guest satisfaction.
  
• Attend scheduled employee meetings and contribute suggestions for operational improvement.
  
• Maintain professional attitude and teamwork within the kitchen.
  

Required Skills & Qualifications

• Diploma or Degree in Culinary Arts, Bakery, or Pastry.
  
• Experience in pastry production, bakery, or dessert section.
  
• Strong knowledge of pastry, brownies, chocolate work, and dessert presentation.
  
• Understanding of food safety, hygiene, and kitchen management practices.
  
• Leadership skills with the ability to supervise and train junior staff.
  
• Strong organizational and communication skills.
  

More Info

Education