JOB POSITION

Job Position: Senior Sous Chef – Bakery & Confectionery

JOB SPECIFICATION:

Work: Mumbai, India
Segment: Culinary
Start Date: Soon as Possible
Permanent/ Fixed Term

Purpose Statement

To provide Rich Graviss Customers with first-class technical service available to the Bakery market in India and to provide up-to-date training to RGPPL Culinary Team, thus enhancing customer satisfaction and help to maintain the leading competitive edge in the industry

Key Accountabilities/ Outcomes

1. To provide technical service to customers, mainly the Innovator/Leader Segments
   • To conduct product demonstration and cake decoration to customers
   • To give guidance on proper use of Rich’s products
   • To provide on-the-site training to customers on new recipes, new designs
   • To give technical advice on not only topping, but also other bakery products/ingredients
   • To do trouble-shooting for customer technical problems
2. To provide group training to internal Culinary team and external customers as organized by TAC
   • To provide updated group training to internal tech team on quarterly basis
   • To provide updated group training to external customers as organized by RGPPL
3. To develop new recipes/new designs/new applications for Rich Products
   • To learn the new industry trends and to give constructive feedback on new recipes/new designs/new applications development
   • To develop new recipes/new designs for each Festival/Holiday/Big Event
   • To understand customer needs and develop new recipes/new designs/new applications for particular customers (total new recipe/ year: 40+ per person)
4. To participate in seminars/trade shows and VCD shooting, etc.
   • To assist in the preparation and coordination of seminar and product demonstration and to participate in seminars and trade shows
   • To participate in VCD shooting
   • To participate in other activities/events as required by the company
5. Information Management
   • To provide customer visit reports which helps to evaluate customer performance and opportunities
   • To collect and collate competitor and market information

Knowledge / Skills / Experience

1. 3 year Diploma in Hotel Management
2. With rich knowledge and skill in pastry and confectionery, particularly in desserts & cake decoration
3. With the capability to develop new recipes/new cake designs/new product applications
4. With initiative in creating his/her own style in cake decoration which is widely recognized by customers as “leading style” in the industry
5. 2+ yrs prior supervisory experience within a pastry department of a Five Star category establishment.( Jr. Sous Chef/ CDP)
6. 3+ yrs of high-volume pastry catering experience will be an added advantage
7. Fully competent in all aspects of baking and pastry
8. Ability to assist with the implementation of new pastry ideas