Job Description

Role Overview:

Leads the production team. Oversees daily baking operations. Ensures product quality and consistency. Has deep technical knowledge of all bakery processes.

Core Knowledge:

Dough science

- fermentation, hydration, gluten development

Ingredients

- flour types, yeast behavior, preservatives, enrichments

Baking techniques

- for breads, viennoiserie, laminated doughs, etc.

Oven handling

- convection, deck, rotary, steam-injection

Proofing and cooling protocols

Slicing & packaging methods

to avoid drying or damage

Hygiene and food safety standards

(FSSAI / HACCP)

Inventory & wastage control

Staff training & team supervision

Recipe development and scaling

for production

Hands-On Responsibilities:

Mix, knead, shape, and bake as needed -- not just oversee Inspect texture, crumb, crust, and flavor of each batch Troubleshoot issues like dryness, overproofing, or uneven bake Test and improve SOPs (standard operating procedures) Lead trial runs and new product launches

Additional Skills:

Costing & yield management Production planning and shift scheduling Quality control audits Supplier coordination for flour, yeast, etc.
Job Type: Full-time

Work Location: In person