Senior Bakery Chef

About the job

About SATS – Feed And Connect Communities

SATS is Asia's leading provider of food solutions and gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.

Fulfilling our purpose to feed and connect communities, SATS delights customers in over 55 locations and 14 countries across the Asia Pacific, UK, and the Middle East. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit

Job Title: Master Bakery Chef

Location: Devanahalli, Bengaluru, Karnataka 560300

Key Responsibilities:

· Responsible for menu alignment in both regional and international arena for Bakery products

· Develop a range of products in the form of Frozen/Sterilized Ready-to-eat meals, Bakery products (Veg & Non-Veg).

Designs new recipes/products in consideration of ideas and market demand for new products.

· Developing product specific SOP's and processes in line with commercial production capabilities

Designs new recipes/products in consideration of ideas and market demand for new products.

· Develop product-specific SOP's and processes in line with commercial production capabilities.

· Identification of co-manufacturing/white labeling facilities.

· Improves recipes and preparation methods to meet mass production and regulatory needs.

· Recipes cost engineering, commercialization of developed products considering available equipment capabilities and capacity, etc.

· Analytical thinking to improve production processes, and apply lean management practices for overall productivity improvement.

· Review ingredients to meet customer needs and requirements.

· Plan, manage, and run panel sessions and sensory tests on food products.

· Carry out changes in the products based on sensory testing and consumer data.

· Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.

· Managing production at contract manufacturing facilities.

· Facilitate Food safety and quality management audits.

· Sound knowledge of food ingredients and raw materials

· Raw material inspection and close monitoring of quality parameters.

· Responsible for food safety compliance & quality of in-process and finished products.

· Record keeping & inventory management of finished goods at contract manufacturer facility/warehouse.

· Helps to design marketing strategies based on his/her approach and ideas in creating new products.

· Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.

· Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

· Any other duties as assigned

Requirements:

· Skilled in culinary arts (Bakery) and is experienced in commercial large-scale production of Bakery, Pastry, Confectionary, Indian & western desserts, Cakes, Indian flat Bread etc.

· Works in Ready to Eat production facility/large institutional kitchens/Food processing industry having high-speed automatic bakery production lines.

· Has good knowledge of the frozen bakery category

· Works in a kitchen or R&D laboratory.

· Has good knowledge of food science and is familiar with nutrition and mass production needs.

· Has a sound understanding of cultural and culinary trends.

· Is very creative in developing and presenting products.

· Willing to travel for product development, production, quality management, etc. at contract manufacturing sites in India.

· Having sound knowledge of FSSAI regulations, Quality management systems & food safety (ISO, FSMS, HACCP, FSSC 22000)

· Basic knowledge about labeling of products (Nutrition & regulatory)

· Has sound knowledge of sensory evaluation of different food products.