EXECUTIVE SOUS CHEF / BAKERY CHEF
EXECUTIVE SOUS CHEF / BAKERY CHEF
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Job Description
. Role Purpose
To lead the bakery operations by developing innovative products ensuring consistent quality managing production efficiency and maintaining hygiene and cost controls in alignment with business objectives.
2. Key Responsibilities
Product Development & Innovation
Develop new bakery products (cakes breads pastries frozen items seasonal specials).
Standardize recipes and processes to ensure consistency.
Conduct regular market research to identify trends.
Production Management
Oversee daily production schedules for retail and bulk orders.
Ensure adherence to recipes portion control and quality standards.
Manage frozen product handling and storage practices.
Quality & Hygiene Compliance
Implement and monitor food safety standards (FSSAI HACCP).
Conduct regular hygiene audits of kitchen and equipment.
Ensure raw material quality checks.
Cost & Inventory Control
Monitor food costs wastage and yield percentages.
Work with procurement to ensure timely availability of raw materials.
Implement cost-saving initiatives without compromising quality.
Team Management
Train mentor and develop bakery staff.
Prepare duty rosters and ensure manpower utilization.
Drive performance discipline and motivation within the team.
Collaboration with Management
Work closely with marketing and operations for new launches.
Provide technical support for retail outlets on product handling.
Contribute to strategic planning for bakery operations.
3. Key Result Areas (KRAs)
Product Quality & Consistency Maintain defect rate below X%.
Cost Control Achieve targeted food cost percentage (e.g. 30%).
Innovation Minimum of X new products launched per quarter.
Production Efficiency Adherence to timelines with <2% wastage.
Hygiene & Compliance Zero non-conformances in audits.
Team Development Retention and skill development of bakery staff.
Requirements
Skills & Competencies Required
Technical Skills:
Expertise in artisan and industrial bakery processes.
Knowledge of frozen bakery technology.
Strong understanding of food safety standards.
Managerial Skills:
Leadership and people management.
Planning scheduling and workflow optimization.
Cost management and analytical ability.
Behavioral Competencies:
Creativity and attention to detail.
Problem-solving and decision-making.
Ability to work under pressure and meet deadlines.
Good in MS Excel and PowerPoint Strong execution and coordination skills with the ability to manage multiple projects efficiently. Prior experience in marketing, retail, or related fields will be an advantage.
Education
SSC
Employment Type
Full Time
