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 skilled 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 robust 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

📌 Head Chef Kozhikode
🏢 CAFFICANA
📍 Kozhikode