Job Description

The Head Chef – Bakery & Confectionery is responsible for the overall culinary, operational, financial, quality, and people-management functions of the bakery and confectionery department.

The role requires a highly skilled qualified with a minimum of 10 years of progressive experience in premium hotels, luxury restaurants, specialty cafés, artisan bakeries, or high-volume bakery operations.

The Head Chef will lead the development and execution of artisan breads, viennoiserie, pastries, cakes, desserts, chocolates, confectionery, plated desserts, and seasonal products, while maintaining consistency, food safety, profitability, and brand standards.

The position is expected to combine strong technical pastry expertise with commercial understanding, menu innovation, team leadership, production planning, and cost control.

Food Safety & Hygiene

- Ensure strict compliance with HACCP and applicable food-safety regulations.
- Maintain excellent personal, kitchen, equipment, and storage hygiene.
- Monitor temperature control for chilled, frozen, and ambient products.
- Ensure correct food storage and FIFO/FEFO practices.
- Maintain allergen controls and appropriate product labelling.
- Ensure proper cleaning and sanitation schedules.
- Monitor cross-contamination risks.
- Maintain all bakery and confectionery production records required by the organization.

Cost Control & Commercial Responsibilities

- Maintain agreed food-cost and production-cost targets.
- Prepare and maintain accurate recipe costing.
- Monitor ingredient consumption and product yields.




- Control portion sizes and production quantities.
- Reduce food waste and production losses.
- Monitor high-value ingredients such as:
- Chocolate
- Butter
- Cream
- Nuts
- Vanilla
- Fruits
- Specialty flours
- Imported ingredients
- Review supplier quality and ingredient specifications.
- Work closely with the Purchase and Stores departments.
- Recommend suitable substitutions when required without compromising product standards.
- Analyse product profitability and recommend menu engineering opportunities.
- Maintain accurate theoretical versus actual consumption where applicable.

Key Performance Indicators — KPIs

Performance will be measured against:

KPI

Expected Focus

Product Quality

Consistent taste, texture, appearance and specifications

Food Cost

Maintain within approved budget

Production Yield

Minimize variance and improve yield

Wastage

Maintain within approved limits

Product Innovation

Regular new product development

Sales Performance

Improve bakery & confectionery revenue

Recipe Compliance

100% adherence to approved recipes

Hygiene

Full compliance with food-safety standards

Inventory Control

Minimize expiry and stock variance

Team Productivity

Optimum manpower utilization

Customer Feedback

Reduce product-related complaints

Training

Continuous team skill development

Product Consistency

Standardized output across all batches

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

- Commuter assistance
- Flexible schedule
- Food provided

Work Location: In person

📌 Head Chef - Bakery & Confectionary (India)
🏢 CAFFICANA
📍 India