Bakery Head Chef needs to lead the entire bakery and pastry operation. Responsibilities include developing seasonal menus, standardizing recipes, managing food costs and wastage, and training baking staff. They also need to ensure that strict FSSAI hygiene and food safety standards are met.
Production & Quality Control
- Plan and oversee daily baking schedules for breads, pastries, cakes, and desserts.
- Ensure consistency in taste, texture, and visual presentation across all items.
- Manage kitchen workflows.
2. Menu Development & Costing
- Design and execute innovative, seasonal, and trendy bakery menus.
- Control food costs by creating standardized recipes with exact gram weights and portion control.
- Monitor raw material pricing, manage inventory, and minimize wastage to hit target profit margins.
3. Team Leadership & Training
- Recruit, train, and mentor a team of junior bakers, commis, and pastry men.
- Develop clear Standard Operating Procedures (SOPs) to ensure seamless and uniform operations.
4. Hygiene & Compliance
- Uphold stringent cleanliness and sanitation standards in the baking area.
- Strictly enforce FSSAI rules, personal hygiene, and safety regulations.
Typical Requirements & Qualifications
- Experience: 5+ years of professional experience in bakeries or Cafe
- Skills: Strong understanding of dough fermentation, modern pastry techniques, food costing, and kitchen software.
- Education: Diploma or Degree in Bakery/Pastry Arts is highly preferred, though hands-on expertise is the primary criteria for hiring.
Pay: ₹20,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid time off
Work Location: In person
