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, technical baking expertise, and operational management skills.
Key ResponsibilitiesProduction Management
- Plan, organize, and oversee daily cake production operations.
- Ensure all cakes and desserts meet company quality standards and recipes.
- Maintain consistency in taste, appearance, portion size, and presentation.
- Monitor production schedules to meet outlet and customer requirements.
- Coordinate with store managers and production teams regarding daily demand.
Team Leadership
- Lead, supervise, and train cake chefs, decorators, bakers, and kitchen assistants.
- Conduct regular performance evaluations and skill assessments.
- Develop training programs for new and existing team members.
- Prepare staff schedules and manage workforce allocation.
- Maintain discipline, teamwork, and productivity within the department.
Quality Control
- Implement and maintain strict quality assurance procedures.
- Conduct daily inspections of finished products.
- 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 and dessert products.
- Create seasonal, festive, and promotional cake collections.
- Stay updated with market trends and customer preferences.
- Standardize recipes and production methods.
Inventory & Cost Control
- Monitor ingredient consumption and stock levels.
- Coordinate with procurement for timely purchasing.
- 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.
- Prepare for food safety audits and inspections.
Operational Excellence
- Develop and implement production SOPs.
- Monitor production efficiency and productivity.
- Identify process improvements to enhance output and reduce costs.
- Coordinate with operations and logistics teams for smooth dispatch.
Reporting
- Prepare daily, weekly, and monthly production reports.
- Monitor production targets, wastage, and labor costs.
- Report operational challenges and recommend solutions.
Required Qualifications
- Diploma or Degree in Bakery & Confectionery, Culinary Arts, or a related field.
- 5–10 years of experience in cake production and bakery operations.
- Minimum 2–3 years in a supervisory or leadership role.
- Strong expertise in cake baking, decoration, fondant, wedding cakes, and modern pastry techniques.
Skills & Competencies
- Leadership and team management
- Advanced cake decorating skills
- 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 - ₹50,000.00 per month
Work Location: In person
