Head Chef in Bakery

Job Summary:

The Head Chef – Bakery & Culinary Operations will oversee all bakery production and culinary functions within the FMCG setup. This role demands strong expertise in bakery products, large-scale production processes, quality control, and culinary innovation to deliver high-quality products that align with the company's brand and food safety standards.

Key Responsibilities:

• Bakery & Culinary Leadership:
• Lead bakery and culinary production teams to deliver high-quality baked goods and culinary products.
• Develop, standardize, and improve bakery recipes and culinary formulations for large-scale production.
• Collaborate with R&D to innovate new bakery products and culinary lines.
• Production Oversight:
• Manage bakery production schedules to ensure timely and consistent output.
• Monitor production processes for adherence to SOPs, HACCP, and FSSAI guidelines.
• Maintain product consistency in taste, texture, appearance, and shelf life.
• Quality & Compliance:
• Ensure strict compliance with food safety, hygiene, and quality standards.
• Conduct regular quality audits and production inspections.
• Implement corrective actions where necessary.
• Team Management:
• Lead, train, and motivate bakery and culinary teams.
• Plan workforce requirements and allocate tasks effectively.
• Encourage innovation, collaboration, and adherence to best practices.
• Cost & Inventory Control:
• Manage raw material sourcing and cost optimization without compromising quality.
• Minimize wastage through process efficiency.
• Maintain accurate inventory and production records.
• Process Improvement:
• Introduce new production methods and technologies to improve efficiency.
• Maintain updated knowledge of bakery trends and culinary innovations.

Key Skills & Competencies:

• Expertise in bakery products, large-scale culinary operations, and FMCG production.
• Strong leadership and team-building skills.
• Knowledge of HACCP, FSSAI, and food safety standards.
• Recipe development and product innovation.
• Cost management and inventory control.
• Excellent organizational and communication skills.

Qualifications & Experience:

• Degree/Diploma in Culinary Arts, Bakery Science, or Food Technology.
• 5–12 years of experience in bakery production and culinary operations, with at least 3 years in FMCG.
• Proven track record of leading bakery production teams and delivering quality products at scale.

Working Conditions:

• Fast-paced FMCG manufacturing environment.
• Extended working hours during peak production cycles.
• Adherence to hygiene, safety, and quality protocols.

Job Types: Full-time, Permanent

Pay: ₹50, ₹100,000.00 per month

Benefits:

• Provident Fund

Work Location: In person