JOB DESCRIPTION – HEAD CHEF (BAKERY)

Department: Bakery Operations
Location: Mumbai, Maharashtra
Job Type: Full-Time

1. Job Summary

The Head Chef – Bakery will be responsible for overseeing end-to-end bakery production, product development, recipe standardization, quality assurance, food safety, and kitchen operations. The role requires expertise in bakery and pastry production, the ability to scale recipes for high-volume output, and the capability to maintain consistent product quality, taste, presentation, and freshness across all batches.

The incumbent will be responsible for ensuring efficient production planning, optimal utilization of ingredients and resources, adherence to food safety standards, cost control, and effective management of the bakery team to meet business requirements and delivery timelines.

2. Roles and Responsibilities

A. Bakery Production & Planning

- Plan, organize, and supervise daily, weekly, and monthly bakery production based on sales forecasts, outlet requirements, and customer orders.
- Oversee the preparation and production of bakery products, including cakes, pastries, breads, cookies, brownies, desserts, and other menu items as applicable.
- Ensure timely production and dispatch of products to meet outlet requirements and business deadlines.
- Develop and implement standardized production processes to maintain consistency in taste, texture, appearance, portion size, and product quality.
- Scale recipes accurately for high-volume production while maintaining product specifications and quality standards.
- Monitor production workflows and allocate resources efficiently to minimize delays, bottlenecks, and unnecessary rework.
- Ensure proper handling, cooling, finishing, portioning, packing, and storage of bakery products.
- Coordinate with outlet operations and relevant departments to accommodate changes in demand, special orders, and new product requirements.

B. Recipe Standardization & Product Development

- Maintain ingredient specifications, batch sizes, production procedures, and portioning guidelines.
- Conduct product trials and develop new bakery products in line with customer preferences, seasonal requirements, and business objectives.
- Evaluate the quality, shelf life, stability, and presentation of current and existing products.
- Maintain consistency across batches and ensure approved recipes are followed by all production team members.

C. Quality Assurance & Food Safety

- Ensure strict compliance with applicable FSSAI regulations, food safety requirements, hygiene standards, and internal quality policies.




- Conduct regular quality checks on ingredients, work-in-progress, and finished products, including taste, texture, colour, aroma, appearance, and weight.
- Ensure proper temperature control, allergen management, product labelling, date coding, and adherence to shelf-life requirements.
- Monitor cleaning and sanitation schedules for workstations, utensils, equipment, storage areas, and production facilities.

D. Cost Control, Yield & Waste Management

- Optimize ingredient utilization and minimize avoidable wastage during preparation, baking, finishing, and packaging.
- Ensure portion control and adherence to approved recipes to prevent overconsumption and inconsistent product costing.

E. Inventory & Procurement Coordination

- Monitor stock levels of flour, sugar, chocolate, dairy products, eggs, fats, packaging materials, and other bakery ingredients.
- Coordinate with the procurement team to ensure the timely availability of approved raw materials and consumables.
- Plan material requirements according to production schedules and forecasted demand.

F. Team Leadership & Staff Management

- Lead, supervise, and motivate the bakery team, including chefs, bakers, pastry chefs, production staff, and supervisors.
- Allocate duties and responsibilities according to production priorities, employee skills, and workload.
- Prepare staff rosters and manage shifts, attendance coordination, and manpower requirements in line with production schedules.
- Train team members on recipes, baking techniques, production procedures, hygiene standards, food safety, and equipment handling.
- Monitor employee performance, productivity, discipline, and adherence to company policies.
- Foster teamwork, accountability, and a culture of continuous improvement within the bakery.
- Identify training needs and support the development of team members for higher responsibilities.

G. Coordination & Reporting

- Coordinate with Operations, Procurement, Inventory, Quality Assurance, Maintenance, and outlet teams to ensure smooth bakery operations.
- Review production requirements and communicate any anticipated delays, shortages, quality issues, or operational challenges to management.
- Maintain accurate records of production quantities, material consumption,



wastage, quality checks, manpower deployment, and dispatches.
- Prepare and submit periodic reports on production performance, wastage, product quality, inventory consumption, and cost control.
- Ensure that finished products are packed, labelled, stored, and dispatched appropriately to maintain product quality during transportation.
- Support management in implementing new products, revised processes, operational improvements, and business expansion requirements.

3. Educational Qualifications

- Diploma or degree in Bakery and Confectionery, Culinary Arts, Hotel Management, Food Production, or an equivalent qualification.
- Relevant professional certification in bakery, pastry, or food production will be an added advantage.

4. Experience

- Preferably 5–8 years of relevant experience in bakery and pastry operations, including experience in a supervisory or leadership role.
- Experience in managing high-volume bakery production or a central kitchen environment will be preferred.
- Prior experience in recipe scaling, production planning, food costing, inventory management, and quality control is essential.
- Experience in managing a bakery team and coordinating with multiple departments is desirable.

5. Required Skills & Competencies

- Strong technical knowledge of bakery and pastry production methods.
- Expertise in recipe standardization, batch scaling, and high-volume production planning.
- Strong understanding of food safety, hygiene, HACCP principles, and applicable FSSAI requirements.
- Good knowledge of food costing, yield management, inventory control, and waste reduction.
- Effective team leadership, staff training, and workforce management skills.
- Strong planning, problem-solving, and decision-making abilities.
- Good communication and coordination skills.
- Ability to work under pressure and meet production deadlines.
- Attention to detail and a strong commitment to product consistency and quality.
- Proficiency in maintaining production records, recipe documentation, and basic operational reports.

6. Other Requirements

- Willingness to work flexible shifts, including weekends or holidays, depending on business and production requirements.
- Commitment to maintaining confidentiality of recipes, formulations, production methods, and other proprietary business information.
- Adherence to company policies, operational procedures, food safety protocols, and workplace safety requirements.

Contact No - +91-XXXXXXXXXX

Pay: ₹45,000.00 - ₹55,000.00 per month

Work Location: In person

📌 Head Chef (Mumbai)
🏢 Miracle venture
📍 Mumbai