Position Summary
The Head Cake Chef is responsible for leading the cake production department, ensuring consistent product quality, maintaining food safety standards, managing cake production teams, developing new products, controlling costs, and ensuring timely delivery of cakes to all outlets. The role requires strong leadership, creativity, advanced cake artistry skills, technical baking expertise, and operational management capabilities.
Key ResponsibilitiesProduction Management
- Plan, organize, and oversee daily cake production operations.
- Ensure all cakes and desserts meet company quality standards and standardized recipes.
- Maintain consistency in taste, appearance, portion size, and presentation.
- Monitor production schedules to meet outlet and customer requirements.
- Coordinate with store managers, production teams, and logistics teams regarding daily demand and dispatch.
Team Leadership
- Lead, supervise, and train Cake Makers, Fondant Artists, Cake Decorators, Pastry Artists, Bakers, Dessert Chefs, and Kitchen Assistants.
- Allocate work among production, decorating, fondant, and finishing teams.
- Conduct regular performance evaluations and skill assessments.
- Develop training programs for new and existing team members.
- Prepare staff schedules and manage workforce allocation efficiently.
- Maintain discipline, teamwork, and productivity within the department.
Quality Control
- Implement and maintain strict quality assurance procedures.
- Conduct daily inspections of finished cakes, pastries, and decorative work.
- Ensure consistency in baking, frosting, fondant work, sculpted cakes, wedding cakes, and customized cake designs.
- Ensure all products meet food safety and hygiene standards.
- Investigate and resolve product quality issues promptly.
- Minimize wastage and production errors.
Product Development
- Research and develop new cake recipes, desserts, and signature products.
- Create seasonal, festive, promotional, and customized cake collections.
- Develop innovative fondant designs, sculpted cakes, theme cakes, and artistic cake decorations.
- Stay updated with market trends, customer preferences, and modern pastry techniques.
- Standardize recipes, decoration techniques, and production methods.
Inventory & Cost Control
- Monitor ingredient consumption and stock levels.
- Coordinate with procurement for timely purchasing of baking ingredients, fondant, edible decorations, colors, and packaging materials.
- Control food costs and reduce wastage.
- Ensure proper storage and stock rotation (FIFO method).
- Conduct regular inventory checks.
Food Safety & Compliance
- Ensure compliance with all food safety regulations and company SOPs.
- Maintain cleanliness and sanitation standards throughout the production area.
- Ensure proper handling and storage of ingredients and decorative materials.
- Prepare for food safety audits and inspections.
Operational Excellence
- Develop and implement production SOPs for baking, decorating, fondant work, and finishing.
- Monitor production efficiency and productivity.
- Identify process improvements to enhance output and reduce costs.
- Coordinate with operations and logistics teams for smooth order fulfillment and dispatch.
Reporting
- Prepare daily, weekly, and monthly production reports.
- Monitor production targets, wastage, labor costs, and order completion rates.
- Report operational challenges and recommend solutions.
Required Qualifications
- Diploma or Degree in Bakery & Confectionery, Culinary Arts, Pastry Arts, or a related field.
- 5–10 years of experience in cake production, bakery, pastry, or confectionery operations.
- Minimum 2–3 years in a supervisory or leadership role.
- Strong expertise in cake making, fondant artistry, cake decoration, wedding cakes, sculpted cakes, customized cakes, sugar craft, and modern pastry techniques.
Skills & Competencies
- Leadership and team management
- Advanced cake making and decorating skills
- Fondant artistry and sculpted cake expertise
- Artistic cake design and finishing techniques
- Production planning and scheduling
- Inventory and cost control
- Food safety and hygiene management
- Recipe development and innovation
- Time management and problem-solving
- Strong communication and organizational skills
Key Performance Indicators (KPIs)
- Product quality consistency
- Production efficiency
- Food cost percentage
- Wastage reduction
- On-time order fulfillment
- Staff retention and performance
- Customer satisfaction scores
- Compliance with food safety standards
Working Conditions
- Full-time position.
- Flexible working hours, including weekends and festive seasons.
- Ability to stand for extended periods and work in a fast-paced production environment.
Head Cake Chef plays a critical role in ensuring that Baked delivers exceptional cakes and desserts while maintaining operational efficiency, profitability, and customer satisfaction.
Pay: ₹30,000.00 - ₹45,000.00 per month
Work Location: In person
