Role & responsibilities

- R&D; & Recipe Transformation: Re-engineer core traditional Indian bakery items (Puffs, Samosas, Khari, Regional Buns) into high-quality, clean-label alternatives using alternative millets and whole grains (Jowar, Ragi, Bajra).
- Commercial Scale-Up: Standardize recipes for commercial batch-baking to ensure consistent taste, texture, and look across multiple production environments.
- Alternative Baking Mastery: Develop laminated dough structures, shortcrusts, and yeast ferments using non-traditional fats (cold-pressed oils, ghee) and alternative sweeteners (jaggery, dates).
- SOP & Kitchen Operations Management: Create bulletproof Standard Operating Procedures (SOPs) for a central production unit or cloud kitchen format to maintain accurate baking schedules and portion control.
- Zero-Waste & Cost Optimization: Maintain strict control over raw material procurement specs, ingredient food costs, and kitchen wastage patterns.




- Menu Engineering: Roll out seasonal artisan products, viral social-media-friendly innovations, and high-margin impulse items (e.g., natural custards/puddings).

Preferred candidate profile

- Alternative Grain Baking (Jowar, Ragi, Bajra, Whole Wheat)
- Clean-Label Pastry Lamination (No-Dalda / Ghee- & Oil-Based Laminations)
- Natural Fermentation & Artisan Bread (Wild Yeast / Sourdough Management)
- Sugar-Free & Natural Sweetener Pastry (Jaggery, Dates, Honey)
- Commercial Samosa, Puff & Patty Manufacturing

Operational & Management Skills:

- QSR / Central Kitchen Menu Engineering
- SOP & Recipe Standardization
- Kitchen Team Sourcing & Training
- Cost Control & Inventory Optimization
- FSSAI Food Safety compliance protocols

📌 Head Baker/ Chef (Bengaluru)
🏢 Saki
📍 Bengaluru