Key Responsibilities1. Production Planning· Own the complete daily production plan.

· Review orders, production requirements and expected workload.

· Plan manpower, capacity, components and production priorities.

· Identify shortages, bottlenecks and risks before they affect production.

· Ensure production is planned sufficiently in advance for all orders.

2. On-Time Production· Ensure all products and customer orders are completed according to the production deadlines defined in the Production SOP.

· Monitor overall production progress throughout the day.

· Take corrective action whenever production is falling behind.

· Ensure delays are identified and escalated before they affect customer commitments.

3. Team & Manpower

Management· Allocate manpower according to workload and employee skill levels.

· Lead the Baking, Decorators and other production teams.

· Monitor productivity, discipline, attendance and performance.

· Reallocate manpower when required to prevent production delays.

· Ensure the DCDP and individual team members have clear daily responsibilities.

4. Product Quality &

Order Accuracy· Own final production quality.

· Ensure products follow approved recipes, specifications and customer requirements.

· Ensure correct flavour, size, design, finish, colour, message and personalisation.

· Prevent production errors, remakes and quality complaints.

· Stop or correct any product that does not meet Crave standards.

5. Wastage & Production

Efficiency· Own production wastage and yield performance.

· Monitor remakes, rework, overproduction and avoidable wastage.





· Identify root causes of repeated losses.

· Improve batching, workflow, portioning and production efficiency.

· Ensure manpower and production capacity are used effectively.

6. Food Safety, Hygiene

& Compliance· Be accountable for GMP, food safety, hygiene and production SOP compliance.

· Ensure required production, temperature, hygiene, grooming, opening and closing records are maintained correctly.

· Ensure proper storage, FIFO and dietary-product handling.

· Correct repeated compliance failures.

7. Team Training &

Skill Development· Identify skill gaps within the production team.

· Ensure employees are trained and cross-trained.

· Review employee progress using Crave’s skill matrix.

· Develop employees through Intern/Trainee, Commis III, Commis II and Commis I levels.

· Train and develop the DCDP to independently manage production operations.

8. Cross-Department

Coordination· Act as the primary Production contact for Sales & Customer Service, Dispatch & Logistics, Café, Inventory & Purchase, Operations, HR and Management.

· Provide accurate production status and realistic completion expectations.

· Escalate shortages, delays,



manpower problems and other production risks promptly.

· Ensure other departments do not need to chase individual production employees for information.

9. Equipment & Kitchen

Readiness· Ensure production equipment is available, clean and operated correctly.

· Escalate breakdowns and maintenance requirements immediately.

· Ensure the production kitchen remains organised and operationally ready.

10. Product & Process

Implementation· Ensure products handed over by Leena/Product & R&D; are produced according to approved recipes, yields, methods and quality standards.

· Ensure the production team is trained before recent products are introduced.

· Provide operational feedback where recipes or processes require improvement.

· Ensure no uncontrolled changes are made to approved products or recipes.

11. Reporting &

Continuous Improvement· Review delays, remakes, wastage, quality issues, manpower issues and production bottlenecks.

· Ensure problems are reported with reason + corrective action.

· Continuously improve production planning, productivity, quality, workflow and team capability.

AuthorityThe CDP has authority to:

· Allocate and reallocate production manpower.

· Set production priorities.

· Stop or reject production that does not meet quality or food-safety standards.

· Require rework or corrective action.

· Escalate employee performance and discipline issues.

· Recommend training and skill-level promotions.

· Escalate material, equipment or capacity issues to Management.

📌 Chef De Partie (CDP) - Cake & Pastry (Bengaluru)
🏢 Crave by Leena
📍 Bengaluru