Job Description
The Head Chef – Bakery & Confectionery is responsible for the overall culinary, operational, financial, quality, and people-management functions of the bakery and confectionery department.
The role requires a highly skilled professional with a minimum of 10 years of progressive experience in premium hotels, luxury restaurants, specialty cafés, artisan bakeries, or high-volume bakery operations.
The Head Chef will lead the development and execution of artisan breads, viennoiserie, pastries, cakes, desserts, chocolates, confectionery, plated desserts, and seasonal products, while maintaining consistency, food safety, profitability, and brand standards.
The position is expected to combine strong technical pastry expertise with commercial understanding, menu innovation, team leadership, production planning, and cost control.
Food Safety & Hygiene
- Ensure strict compliance with HACCP and applicable food-safety regulations.
- Maintain excellent personal, kitchen, equipment, and storage hygiene.
- Monitor temperature control for chilled, frozen, and ambient products.
- Ensure correct food storage and FIFO/FEFO practices.
- Maintain allergen controls and appropriate product labelling.
- Ensure proper cleaning and sanitation schedules.
- Monitor cross-contamination risks.
- Maintain all bakery and confectionery production records required by the organization.
Cost Control & Commercial Responsibilities
- Maintain agreed food-cost and production-cost targets.
- Prepare and maintain accurate recipe costing.
- Monitor ingredient consumption and product yields.
- Control portion sizes and production quantities.
- Reduce food waste and production losses.
- Monitor high-value ingredients such as:
- Chocolate
- Butter
- Cream
- Nuts
- Vanilla
- Fruits
- Specialty flours
- Imported ingredients
- Review supplier quality and ingredient specifications.
- Work closely with the Purchase and Stores departments.
- Recommend suitable substitutions when required without compromising product standards.
- Analyse product profitability and recommend menu engineering opportunities.
- Maintain accurate theoretical versus actual consumption where applicable.
Key Performance Indicators — KPIs
Performance will be measured against:
KPI
Expected Focus
Product Quality
Consistent taste, texture, appearance and specifications
Food Cost
Maintain within approved budget
Production Yield
Minimize variance and improve yield
Wastage
Maintain within approved limits
Product Innovation
Regular new product development
Sales Performance
Improve bakery & confectionery revenue
Recipe Compliance
100% adherence to approved recipes
Hygiene
Full compliance with food-safety standards
Inventory Control
Minimize expiry and stock variance
Team Productivity
Optimum manpower utilization
Customer Feedback
Reduce product-related complaints
Training
Continuous team skill development
Product Consistency
Standardized output across all batches
Pay: ₹40,000.00 - ₹50,000.00 per month
Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
Work Location: In person
