Job Description

Job Summary:

The Head Chef - Bakery & Culinary Operations will oversee all bakery production and culinary functions within the FMCG setup. This role demands strong expertise in bakery products, large-scale production processes, quality control, and culinary innovation to deliver high-quality products that align with the company's brand and food safety standards.

Key Responsibilities:

Bakery & Culinary Leadership:

Lead bakery and culinary production teams to deliver high-quality baked goods and culinary products. Develop, standardize, and improve bakery recipes and culinary formulations for large-scale production. Collaborate with R&D to innovate new bakery products and culinary lines.

Production Oversight:

Manage bakery production schedules to ensure timely and consistent output. Monitor production processes for adherence to SOPs, HACCP, and FSSAI guidelines. Maintain product consistency in taste, texture, appearance, and shelf life.

Quality & Compliance:

Ensure strict compliance with food safety, hygiene, and quality standards. Conduct regular quality audits and production inspections. Implement corrective actions where necessary.

Team Management:

Lead, train, and motivate bakery and culinary teams. Plan workforce requirements and allocate tasks effectively. Encourage innovation, collaboration, and adherence to best practices.

Cost & Inventory Control:

Manage raw material sourcing and cost optimization without compromising quality. Minimize wastage through process efficiency. Maintain accurate inventory and production records.

Process Improvement:

Introduce new production methods and technologies to improve efficiency. Maintain updated knowledge of bakery trends and culinary innovations.

Key Skills & Competencies:

Expertise in bakery products, large-scale culinary operations, and FMCG production. Strong leadership and team-building skills. Knowledge of HACCP, FSSAI, and food safety standards. Recipe development and product innovation. Cost management and inventory control. Excellent organizational and communication skills.

Qualifications & Experience:

Degree/Diploma in Culinary Arts, Bakery Science, or Food Technology. 5-12 years of experience in bakery production and culinary operations, with at least 3 years in FMCG. Proven track record of leading bakery production teams and delivering quality products at scale.

Working Conditions:

Fast-paced FMCG manufacturing environment. Extended working hours during peak production cycles. Adherence to hygiene, safety, and quality protocols.
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹100,000.00 per month

Benefits:

Provident Fund
Work Location: In person