Job purpose / role summary: Lead the in-house bakery, pastry and gelato programme, balancing craft quality, innovation, production planning, shelf life and commercial control.

Detailed : This role supports the in-house production of artisan bread and viennoiserie (including croissants, sourdough, focaccia and Korean garlic bread), approximately 15-20 pastries/desserts and approximately 18 gelato flavours. Work must follow master formulas, batch documentation, temperature control, shelf life and sensory release.

Key Responsibilities · Own master recipes, batch sheets, range architecture and seasonal R&D.; · Set production capacity, equipment plans and ingredient specifications. · Approve shelf life, display, allergen, costing and wastage controls. · Scale and execute approved master formulas accurately. · Control fermentation, lamination, baking, setting or gelato process temperatures. · Finish, label, store and display product to standard. · Plan production against forecast and shelf life. · Record yield, rejects, waste and process deviation.

📌 Bakery - Head Chef (Hyderabad)
🏢 Pravarsha Foods Private
📍 Hyderabad