Executive Chef

Position: Executive Chef Bakery & Pastry

We are looking for an experienced creative individual with an eye for detail and ability to demonstrate leadership for Handling our Bakery Base kitchen with a zest of expanding and growing our brand nationwide.

KRAs

1. Bakery and Confectionary Management: Complete management and smooth running of the production and operations of the base kitchen, predominantly Confectionary, Bakery, and some of Conti. Overseeing the work of all the subordinates.

2. Hiring, Managing, Training and Team Building: Being fully in-charge of the hiring, management and training of the kitchen staff. Ensuring adequate team members are hired within the company’s (decided with prior discussion) salary budget. Estimating staff’s workload and compensation, approving/disapproving leaves, maintaining records of payroll and attendance. Motivating your team to perform at their best level.

3. Quality Control: Producing the same approved quality of products consistently, making sure all the recipes, processes and SOPs are followed to the T. Approving and polishing all production before dispatching or before they reach the customer.

4. Strict Recipe Controls to be established and communicated: Making sure each and every product is produced consistently with an exact recipe consistent with the MMS, so as to deliver the same product every single time. Baking is a science, weight and temperature are everything.

5. Controlling Food Cost: Wastage control + Pilferage control, food cost to be controlled, brought down and maintained at around 25-30% (within 5% of the recipe cost). Making sure weekly closing stocks are done and submitted in the MMS system.

6. Eye for Detail : We are a retail focussed chain and not a bulk focussed one. So an eye for detail is extremely important for us in concern with all the customised cake orders, they need to go exactly as per customer’s requirement. And also in concern with the quality and consistency of all of our base kitchen produce.

7. Maintaining Hygiene: Ensuring proper levels of hygiene, building SOPs including schedules for regular & deep cleaning for the entire base kitchen. Making sure they are followed along with guiding and assisting team members on the right processes that comply with nutrition, sanitation regulations and safety standards.

8. Establishing Discipline and Punctuality: Taking care of discipline within the organisation with regards to punctuality of orders, Outlet dispatches and punctuality of shifts. Maintaining and fostering a healthy work culture, ensuring cooperation and respect between co-workers.

9. Expanding the Product Portfolio: Constructing, researching and innovating new products, menu items, recipes and developing dishes ensuring variety and quality from time to time.

10. Coordination with and visiting our cafes : Understanding and making sure all the requirements of all the outlets are met in time and according to the need and demand. Coordinating with managers as and where needed to understand requirements better and visiting them from time to time to make sure SOPs are being followed, our products are being stored and displayed properly, FIFO is being followed.

Education : BHM in Hotel Management, Any Graduate in Any Specialization, Post-graduation is not required, Doctorate not required.

Job type : Permanent.

**Requirements**:
Experience :10 years + (Preferably in a bakery retail chain)

❖ Qualification : A Degree from a reputed Hospitality management institute.

❖ Proficiency in baking techniques and recipes

❖ Knowledge of food safety and sanitation regulations

❖ Soft Skills:
A. Excellent communication and interpersonal skills

B. Ability to work in a fast-paced, high-pressure environment

C. Strong organisational and time management skills

D. Creativity and passion for baking

E. Proficient in Excel and MMS.

**Salary**: ₹840,000.00 - ₹1,140,000.00 per year

**Benefits**:

- Food provided

Schedule:

- Day shift

Supplemental pay types:

- Performance bonus

Expected Start Date: 15/06/2023