Job Title: Sauce chef (Saucier)
- Junior
- Senior
Job Brief: Preparing sauces, dressings, etc.
- A Sauce Chef in a central kitchen, often referred to as a Saucier, is a culinary professional who specialises in preparing and creating a wide variety of sauces.
Job Type:
- Full time
- Contract based
Type of Company: Hospitality Industry
- Central Kitchen (Pure Vegetarian, Jain, Vegan)
Type of Cuisine:
- Indian cuisine
- Healthy Salads
- Fresh juice, mock-tails, shakes, frappe, etc.
- Fresh in-house production of paneer, cheese, butter, Sauce, etc.
Work mode:
- On site – Field work – as per new outlet locations
Work Location:
- Pawane, MIDC, Navi Mumbai
*Note:
- Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
- Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.
Interview Location : Vikhroli, Mumbai
Shift Timings:
- 10.00 AM to 10.00 PM
- 10.00 PM to 10.00 AM
Working:
- 5 days working
- 2 days Holiday
- Rotating shifts
Experience:
- Minimum – Minimum experience of 1 years or more than that in central kitchen can apply.
- Maximum – Experience up to 4 years in central kitchen can apply.
*Note:
- Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher.
Salary slab:
- Maximum – Up to Rs.300,000/- Per annum (CTC)
*Note:
- Salary structure: Fix + Variable (50:50 ratio).
- Candidates applying for the above post should be compulsory target oriented, as offered salary will be target oriented.
- Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc.
- Food and accommodation will be provided (as per requirement).
- Salary offered is fix + Variables, but target oriented.
- Candidates applying for the above post should be compulsory target oriented.
- Candidates applying for the above post should have their own laptop, good internet connection.
Education qualification:
- Degree or diploma in Culinary science, Culinary arts or related certificate
- BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage)
Job Description:
A Sauce Chef in a central kitchen, often referred to as a Saucier, is a culinary professional who specialises in preparing and creating a wide variety of sauces. A Sauce Chef plays a crucial role in elevating the flavours and presentation of dishes, making them an integral part of the culinary team. Their skills in sauce preparation can greatly influence the overall dining experience for customers.
Duties & Responsibilities:
Sauce Preparation: Prepare, cook, and finish a variety of sauces, gravies, and dressings in accordance with established recipes and quality standards.
Recipe Development: Collaborate with the head chef or culinary team to create new sauces or modify existing recipes to meet changing menu requirements and customer preferences.
Ingredient Management: Manage and maintain inventory of sauce ingredients, ensuring freshness and quality. Order and restock supplies as needed.
Sauce Presentation: Pay meticulous attention to the visual presentation of sauces to ensure they complement the overall appearance of the dishes they accompany.
Quality Control: Ensure that all sauces meet the highest quality and taste standards. Conduct taste tests and make adjustments as necessary.
Hygiene and Safety: Adhere to strict food safety and sanitation standards, including HACCP guidelines, to prevent foodborne illnesses and maintain a clean and organised work area.
Timing and Coordination: Coordinate sauce preparation with the timing of other kitchen activities to ensure that sauces are ready when needed for various dishes.
Equipment Maintenance: Maintain and clean cooking equipment, utensils, and tools used for sauce preparation.
Team Collaboration: Work closely with other kitchen staff, such as line cooks and prep cooks, to ensure that sauces are delivered to the serving line or dispatched for delivery on time.
Menu Knowledge: Stay informed about the menu offerings and any special requests or dietary restrictions to customise sauces accordingly.
Cost Control: Monitor sauce-related expenses and help manage portion control to minimise waste and control food costs.
Requirements & Qualifications
Key Skills:
- Previous experience as a Saucier or Sauce Chef in a restaurant or central kitchen is often required.
- Strong knowledge of different cooking techniques and sauce preparation methods.
- Attention to detail and the ability to follow recipes precisely.
- Time management skills to ensure sauces are prepared in a timely manner.
- Adaptability and creativity to create new sauces or modify existing recipes.
- Knowledge of food safety and sanitation standards.
- Physical stamina to stand for long periods and lift heavy pots or containers.
- Strong teamwork and communication skills.
Educational Requirements:
- Degree or diploma in Culinary science, Culinary arts or related certificate
- ServSafe certification.
- Credentials in health and safety training
- American Culinary Federation certification preferred.(would be added benefits.)
- Diploma, computers, word processing and spreadsheet certification (would be added benefits).
- Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefit)