Job Description – Head Chef (Bakery & Food Production)

Company: Calcutta Bakery Private Limited
Location: Kolkata, West Bengal
Department: Bakery Manufacturing & Production
Employment Type: Full-Time
Experience Required: 7–12 Years (Commercial Bakery Manufacturing Preferred)
Salary: Negotiable, based on experience and expertise

About the Company:-

Calcutta Bakery Private Limited is a growing commercial bakery manufacturing company based in Kolkata. We manufacture a wide range of products, including different varieties of breads, dry cakes, muffins, fresh cakes, pastries, cookies, croissants, puffs, Indian kitchen snacks, and other bakery products.

We are looking for an experienced, technically skilled, and hands-on Head Chef who can independently manage our bakery manufacturing operations, lead the production team, develop new products, and improve quality and production efficiency.

IMPORTANT – CANDIDATE EXPERIENCE REQUIREMENT

WE ARE SPECIFICALLY LOOKING FOR CANDIDATES WITH HANDS-ON EXPERIENCE IN COMMERCIAL / INDUSTRIAL BAKERY MANUFACTURING, RATHER THAN EXPERIENCE LIMITED TO HOTELS, RESTAURANTS, CAFÉS, OR BOUTIQUE BAKERIES.

The candidate must understand large-scale bread and bakery production, industrial bakery machinery, production planning, recipe standardization, product costing, shelf-life management, quality consistency, wastage control, and factory manpower management.

Candidates whose experience is primarily limited to cake decoration, pastry preparation, hotel kitchens, or small-scale boutique bakery operations, without relevant commercial manufacturing exposure, may not be suitable for this position.

Key Roles & Responsibilities
1. Overall Bakery Production Management

- Independently manage the daily production of breads, dry cakes, muffins, fresh cakes, pastries, cookies, croissants, puffs, Indian snacks, and other bakery products.
- Supervise commercial manufacturing operations and ensure timely completion of production.
- Coordinate production, packaging, stores, quality control, and dispatch.
- Improve production efficiency and optimize manpower and machine utilization.

2. Recipe Development & Product Innovation

- Develop new bakery products, flavours, recipes, and product variations.
- Standardize recipes, ingredient quantities, baking parameters, and manufacturing processes.
- Improve product taste, texture, softness, appearance, and shelf life.




- Conduct trials and develop commercially viable products for large-scale manufacturing.

3. Quality Control & Food Safety

- Maintain consistency in product quality, weight, taste, appearance, and texture.
- Ensure compliance with applicable FSSAI requirements and food safety standards.
- Monitor raw material quality, production hygiene, cooling, storage, and finished products.
- Investigate customer complaints and implement corrective actions.

4. Production Costing & Wastage Control

- Prepare and maintain accurate Bills of Materials (BOMs) and standardized recipes.
- Monitor raw material consumption, production yield, and wastage.
- Reduce production costs without compromising quality.
- Identify opportunities to improve productivity and profitability.

5. Team Management & Training

- Lead bakers, pastry chefs, production supervisors, helpers, and kitchen staff.
- Allocate daily responsibilities and monitor employee performance.
- Train employees in standardized production procedures, hygiene, and quality control.
- Maintain discipline, accountability, and teamwork throughout the factory.

6. Machinery & Factory Operations

- Supervise efficient operation of industrial ovens, mixers, proofers, dough dividers, sheeters, and other bakery equipment.
- Monitor dough preparation, fermentation, proofing, baking, cooling, and storage processes.
- Coordinate with maintenance personnel regarding machinery breakdowns and preventive maintenance.
- Improve production processes and reduce operational downtime.

7. Inventory & Production Planning

- Plan daily production based on orders, demand, and dispatch schedules.
- Coordinate with stores and procurement for raw material availability.
- Monitor production yields, stock consumption, and wastage.
- Implement FIFO/FEFO stock management practices.

8. Reporting & Management Coordination

- Submit daily production, wastage, and quality reports.
- Report production challenges and recommend improvements.




- Coordinate directly with company management regarding production targets and operational efficiency.
- Implement process improvements and production standardization.

Required Qualifications & Experience

- 7–12 years of relevant experience, preferably including a senior role in commercial bakery manufacturing.
- Strong practical experience in industrial / large-scale bakery production is highly preferred.
- Experience in commercial bread manufacturing, bakery machinery, production costing, and factory production management is particularly important.
- Knowledge of cakes, muffins, croissants, puffs, pastries, and savoury bakery products.
- Experience in recipe development, product standardization, and quality management.
- Good knowledge of food safety, hygiene, and FSSAI requirements.
- Diploma or Degree in Bakery & Confectionery, Food Production, Hotel Management, or a related field preferred.

Key Skills Required

- Commercial bakery manufacturing
- Industrial bread production
- Bakery machinery and manufacturing processes
- Recipe formulation and standardization
- Bakery product development
- Production planning and manpower management
- BOM preparation and production costing
- Product shelf-life improvement
- Wastage reduction and yield optimization
- Food safety and quality control
- Team leadership and training

Key Performance Indicators (KPIs)

- Product quality and consistency.
- Production efficiency and timely completion.
- Raw material wastage and production loss.
- Recipe standardization and yield improvement.
- Successful development of recent products.
- Customer complaint and rejection reduction.
- Production cost optimization.
- Team productivity and factory discipline.

Ideal Candidate

We require a technically sound, hands-on Head Chef with strong commercial bakery manufacturing experience who can take complete responsibility for our bakery production operations.

The candidate should not only be skilled in making bakery products but must also understand how to manufacture them consistently, efficiently, and profitably at a commercial scale.

The selected candidate will be responsible for managing existing manufacturing operations, improving product quality, introducing new products, controlling production costs, and developing an efficient production team.

Pay: ₹25,000.00 - ₹40,000.00 per month

Work Location: In person

📌 Head Chef - Bakery (Domjur)
🏢 Calcutta Bakery Private
📍 Domjur