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.

- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 current products are introduced. · Provide operational feedback where recipes or processes require improvement. · Ensure no uncontrolled changes are made to approved products or recipes.
- 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