We are looking for an experienced and highly creative bakery professional who can lead our bakery division with innovation, consistency, and excellence. The candidate should possess deep expertise in artisan breads, sourdough fermentation, viennoiserie, and premium baked products while understanding large-scale kitchen operations and quality management.
Position: Executive Bakery Chef – Artisan Bread & Viennoiserie
Product Development & Innovation
- Curate and develop new bakery products, breads, viennoiserie, and baked items.
- Create innovative recipes while maintaining authenticity and premium quality.
- Work extensively on artisan sourdoughs, fermented doughs, and specialty breads.
- Develop both egg and eggless baked products.
- Continuously brainstorm and introduce new concepts, seasonal menus, and signature products.
Bread & Bakery Expertise
- Expertise in:
- Sourdough breads
- Country loaves
- Multigrain breads
- Brioche
- Croissants
- Danish pastries
- Puff pastries
- Buns & rolls
- Tea cakes
- Cookies & dessert bakes
- Understanding of fermentation techniques, dough hydration, proofing, and baking science.
Operations & Team Management
- Lead and supervise the bakery production team.
- Maintain SOPs, consistency, and quality standards across all products.
- Train junior bakers and kitchen staff.
- Ensure hygiene, food safety, and operational discipline in the kitchen.
Quality Control
- Ensure premium quality ingredients and product consistency.
- Monitor wastage control, costing, and production efficiency.
- Conduct regular quality checks on all bakery items.
Research & Brand Development
- Stay updated with global bakery trends and techniques.
- Contribute towards brand identity through signature products and innovation.
- Assist in scaling bakery operations while maintaining artisanal standards.
Ideal Candidate Requirements
- Minimum 8+ years of experience in artisan bakery and viennoiserie.
- Strong knowledge of bread fermentation and sourdough baking.
- Experience in both commercial and artisanal bakery operations.
- Ability to curate menus and innovate products independently.
- Strong leadership and operational understanding.
- Passionate, disciplined, and quality-driven professional.
Pay: ₹25,000.00 - ₹45,000.00 per month
Education:
Language:
Work Location: In person
