Company Description
BLR Brewing Co., established in 2020, is a renowned Brewpub known for its wide range of artisan craft beers and a globally inspired menu. With multiple locations across Bengaluru, including Electronic City, Kanakapura Road, HSR Layout, Whitefield, bellandur and Marathalli it offers a delightful dining and brewing experience. The company focuses on providing exceptional quality and innovative culinary offerings to cater to diverse palates. Visit our website to learn more about our commitment to creativity and excellence.
Job Title: Sous Chef – Pastry & Bakery
Location: Bengaluru, Karnataka
Department: Culinary – Pastry & Bakery
Reporting To: Executive Chef
Job Summary
We are seeking an experienced and passionate Sous Chef – Pastry & Bakery to lead and manage the pastry and bakery operations at BLR Brewing Co. The ideal candidate will have strong technical expertise in artisan baking, desserts, plated pastries, and production management while maintaining the highest standards of quality, consistency, and food safety.
This role requires creativity, leadership, operational excellence, and the ability to develop innovative products that enhance the overall guest experience.
Key ResponsibilitiesProduction & Operations
- Oversee daily pastry and bakery production across all menu offerings.
- Ensure consistent quality, taste, presentation, and portion control.
- Develop seasonal dessert menus, bakery items, and signature offerings.
- Maintain production schedules to meet operational demands.
- Monitor inventory levels and minimize wastage through effective planning.
- Ensure all products meet company quality standards and SOPs.
Team Leadership
- Supervise, train, and mentor pastry chefs, bakers, CDPs, DCDPs, and commis chefs.
- Conduct regular skill-development sessions and performance evaluations.
- Foster a positive, collaborative, and high-performance kitchen culture.
- Ensure proper staffing and scheduling within the department.
Quality & Food Safety
- Maintain strict compliance with FSSAI, hygiene, and food safety standards.
- Monitor storage, handling, and rotation of ingredients.
- Conduct regular quality checks on finished products and raw materials.
- Ensure cleanliness and maintenance of all bakery and pastry equipment.
Innovation & Menu Development
- Create innovative desserts, pastries, cakes, breads, and plated presentations.
- Stay updated with industry trends and emerging techniques.
- Collaborate with the Executive Chef on menu engineering and special promotions.
- Contribute ideas for festive menus, events, and catering requirements.
Cost Control
- Monitor food cost and labour cost within budget targets.
- Standardize recipes and production processes.
- Optimize ingredient utilization while maintaining quality standards.
Candidate RequirementsQualifications
- Diploma or Degree in Hotel Management, Culinary Arts, Pastry Arts, or equivalent.
Experience
- 5–8 years of experience in pastry and bakery operations.
- Minimum 2 years in a Sous Chef or senior supervisory role.
- Experience in high-volume restaurants, luxury hotels, premium cafés, or hospitality brands preferred.
Skills
- Strong knowledge of artisan breads, viennoiserie, cakes, pastries, chocolates, and plated desserts.
- Excellent leadership and team-management skills.
- Strong understanding of food costing and inventory management.
- Creativity and attention to detail.
- Ability to work under pressure in a fast-paced environment.
- Strong communication and organizational skills.
What We Offer
- Competitive salary and benefits.
- Career growth opportunities within a rapidly expanding hospitality brand.
- Dynamic and collaborative work environment.
- Opportunity to create and innovate with a passionate culinary team.
- Employee meals and staff benefits.
How to Apply
Email: [email protected]
WhatsApp: +91 9740256130
Pay: ₹60,000.00 - ₹70,000.00 per month
Work Location: In person
