We are looking for an experienced and responsible Chef de Partie (CDP) / Production Head to take complete ownership of the production kitchen.

This is a key leadership position responsible for daily production planning, manpower management, product quality, timely order completion, food safety, wastage control and overall kitchen efficiency.

As the production kitchen currently operates without a Sous Chef, the selected candidate will also take ownership of several responsibilities normally handled by a Sous Chef, including production planning, team coordination, capacity management, quality control and operational execution.

The ideal candidate should be a hands-on kitchen professional with strong leadership skills, excellent production planning ability and the discipline to manage a high-volume food production environment.

Role & responsibilities

1. Production Planning & Kitchen Operations
2. Timely Production & Order Fulfilment
3. Team & Manpower Management
4. Product Quality & Order Accuracy
5. Wastage Control & Production Efficiency
6. Food Safety, Hygiene & Compliance
7. Training & Team Development
8. Cross-Functional Coordination
9. Equipment & Kitchen Readiness
10. New Product & Process Implementation
11. Reporting & Continuous Improvement

Key Decision-Making Authority The CDP / Production Head will have the authority to:

- Allocate and reallocate production manpower.
- Set daily production priorities.
- Stop or reject products that do not meet quality or food-safety standards.
- Require rework or corrective action.
- Escalate employee performance and disciplinary concerns.




- Recommend training and skill-level progression.
- Escalate material, equipment and production-capacity issues to Management.

Preferred Candidate Profile

- Experienced Chef de Partie / Production Chef / Production Head / Senior Chef with experience in bakery, pastry, confectionery or food production operations.
- Strong hands-on experience in managing a production kitchen and production teams.
- Should have the ability to independently plan and manage daily production activities.
- Strong understanding of production planning, manpower allocation, workflow and kitchen operations.
- Good knowledge of food safety, hygiene, GMP, FIFO and kitchen SOPs.
- Strong quality orientation with an eye for consistency and attention to detail.
- Experience in controlling food wastage, rework and production inefficiencies.
- Good leadership and team-management skills.
- Ability to work under pressure and manage multiple orders and deadlines.
- Robust coordination and communication skills.
- Should be comfortable taking ownership and making operational decisions independently.
- A proactive, disciplined and solution-oriented approach is essential.

Ideal Candidate The ideal candidate is a hands-on kitchen leader who can take complete ownership of production, rather than someone focused only on cooking or section-level responsibilities. The person should be capable of planning the day's production, managing manpower, monitoring quality and deadlines, controlling wastage, coordinating with other departments and resolving operational issues independently.

📌 Chef De Partie (Bengaluru)
🏢 Talent Corner HR Services
📍 Bengaluru