Key Responsibilities

1. Production Management

- Plan and supervise daily cake and pastry production.
- Ensure production is completed according to daily orders and sales requirements.
- Prepare production schedules based on branch requirements.
- Ensure all cakes and products are produced according to approved recipes and specifications.
- Handle urgent and customized cake orders efficiently.
- Ensure proper portioning, weighing, baking, layering, filling and finishing.

2. Cake & Pastry Quality

- Maintain consistent taste, texture, size, weight and appearance.
- Monitor sponge quality, creams, fillings, icings and decorations.
- Ensure every finished cake meets company standards before dispatch.
- Develop and improve cake designs, flavours and products.
- Conduct regular quality checks of raw materials and finished products.

3. Team Management

- Lead and supervise all cake chefs, pastry chefs, helpers and kitchen staff.
- Allocate daily duties and production responsibilities.
- Train junior chefs and kitchen staff.
- Monitor employee productivity and discipline.
- Identify skill gaps and arrange practical training.
- Ensure proper staffing during peak production periods.

4. Recipe & Standardization

- Maintain standardized recipes for all products.
- Ensure chefs follow approved recipes without unauthorized changes.
- Maintain recipe cards with exact measurements and procedures.
- Calculate and control recipe yields and portion sizes.
- Work with management to introduce new products.

5. Raw Material Management

- Monitor availability and quality of ingredients.
- Coordinate with the Purchase/Store team regarding requirements.
- Ensure proper storage of chocolate, cream, butter, flour, eggs, fruits and other ingredients.
- Prevent over-ordering, expiry and unnecessary wastage.
- Inform management immediately about quality issues with raw materials.

6. Wastage Control

- Monitor production wastage every day.
- Track:




- Sponge wastage
- Cream wastage
- Finished cake wastage
- Damaged products
- Expired ingredients
- Overproduction
- Identify the reason for wastage and implement corrective measures.
- Maintain wastage within company-approved limits.

7. Hygiene & Food Safety

- Maintain high standards of kitchen cleanliness and hygiene.
- Ensure chefs follow proper personal hygiene requirements.
- Monitor cleaning and sanitization of equipment and work areas.
- Ensure proper food storage and temperature control.
- Prevent cross-contamination.
- Conduct regular kitchen hygiene inspections.

8. Equipment Management

- Ensure proper use of ovens, mixers, refrigerators, freezers and other equipment.
- Prevent misuse or damage to machinery.
- Report equipment breakdowns immediately.
- Ensure equipment is cleaned and maintained properly.

9. Order & Dispatch Coordination

- Coordinate with sales and branch teams regarding cake orders.
- Verify customized cake requirements before production.
- Ensure cakes are completed within the required time.
- Check final appearance, packaging and labeling before dispatch.
- Avoid delays in customer orders.

Daily Responsibilities

- Review the day's production requirements.
- Allocate work among chefs.
- Check availability of ingredients.
- Supervise production.
- Conduct quality checks.
- Monitor customized orders.
- Monitor wastage.
- Check kitchen hygiene.
- Review pending orders.
- Ensure proper storage of leftover ingredients and products.
- Submit daily production and wastage report to management.

Reporting Requirements

The Head Chef should submit/maintain:

- Daily Production Report
- Daily Wastage Report
- Raw Material Requirement Report
- Finished Product Report
- Customized Cake Order Report
- Staff Attendance/Productivity Report
- Kitchen Hygiene Checklist
- Equipment Maintenance/Breakdown Report
- Current Product Development Report

Pay: ₹25,000.00 - ₹42,000.00 per month

Work Location: In person

📌 Head Pastry Chef (India)
🏢 Baked cakes and pastries
📍 India