Location : Bhayander, Mumbai
Reports to : Founder
Experience :
- 10-15 years (Preferably from large bakeries or mithai chains) or
- 5-10 years (Prior experience in industrial-scale or premium bakery production)
Qualification :
Hotel Management from IHM or equivalentSalary range : 10 – 15 LPA
Role Overview
The Head Chef – Bakery is the creative and operational lead of the production kitchen.
This role is responsible for managing all aspects of bakery production / operations, product development, kitchen efficiency, cost optimization and quality consistency. The chef ensures that daily production targets are met while continuously innovating new products that align with the brand’s identity and market trends.
The position demands a balance of culinary creativity and managerial discipline — ensuring that recipes are scalable, cost-efficient, and executed with precision.
Key Deliverables
Production Planning & Efficiency
Plan and oversee daily, weekly, and monthly production schedules based on sales forecasts and inventory levels.Ensure consistent quality, portion control, and presentation standards for all bakery products.Optimize production workflows to reduce wastage, downtime, and bottlenecks.Establish daily output targets per product category and monitor adherence.Optimize cost of production, output tracking, and process improvement systems to improve cost efficiency.Team Management & Training
Lead a team of assistants, and kitchen helpers; manage shift planning and manpower allocation.Conduct training sessions on recipe execution, food safety, hygiene, and equipment handling.Foster a performance-driven and collaborative kitchen culture.Evaluate team performance and identify high-potential staff for skill enhancement.Recipe Standardization & Quality Control
Create, document, and standardize recipes with clear measurements and SOPs.Conduct periodic tastings and product audits to ensure consistency across batches.Maintain high standards of hygiene, cleanliness, and FSSAI compliance within the production area.Introduce process checklists and visual controls for quality assurance.Product Innovation & Menu Development
Develop and test new products.Innovate within cost and production capabilities — ensuring scalability and shelf stability.Research global bakery trends, flavours, and techniques for continuous product evolution.Collaborate with sales teams for product launches, seasonal offerings, and collaborations.Cross-Functional Collaboration
Work closely with the Operations & Purchase Manager to plan ingredient procurement and inventory cycles.Coordinate with the Sales team for production volumes based on demand, large orders, or festivals.Support packaging design and product labeling by providing shelf life and handling guidelines.Collaborate with finance to maintain updated costing sheets for each product.Documentation & Compliance
Maintain records for production batches, wastage, temperature logs, and hygiene checks.Ensure adherence to FSSAI, Fire Safety, and Shops & Establishment Act norms and other within the kitchen.Support HR in onboarding new kitchen staff by providing role-based training and safety orientation.Skills & Attributes
Deep technical expertise in artisan and commercial bakery production.Strong leadership and people management skills.Cost-conscious with an understanding of food economics and production KPIs.Innovative thinker who can balance creativity with operational feasibility.Hands on and detail oriented; thrives in a fast paced, growth environment.Familiarity with food technology, equipment maintenance, and basic digital recordkeeping tools.