Job Description

Key Responsibilities

Production Management

Scheduling

: Develop and manage daily/weekly production schedules to meet retail and wholesale demands.

Quality Control

: Maintain strict standards for taste, texture, and appearance across all product lines (breads, pastries, cakes, etc.).

R&D:

Collaborate with the Head Baker to develop new recipes, conduct shelf-life testing, and calculate food costs for new items.

Operational Oversight Supply Chain:

Manage inventory levels of flour, dairy, and packaging. Negotiate with vendors to ensure the best pricing and quality. Maintenance: Oversee the upkeep of industrial ovens, mixers, and proofers to prevent costly downtime. Logistics: Coordinate with the delivery team to ensure products reach storefronts or wholesale clients fresh and on time.

Compliance & Safety Food Safety

:

Ensure 100% compliance with local health department regulations and HACCP/FSMA standards. Safety Training: Implement and enforce workplace safety protocols for all kitchen staff to prevent injuries.
Financial & Team Leadership

Cost Control: Monitor "Cost of Goods Sold" (COGS) and implement waste-reduction strategies. Staffing: Hire, train, and manage a team of bakers, decorators, and floor staff. Manage shift rotations and labor costs. Training & Development Execute a orientation for all new hires, covering food safety (HACCP), equipment handling, business development and soft skills. Conduct regular "Skills Audits" to identify gaps .

Required Skills & Qualifications

Experience-5+ years in commercial baking or food production; 2+ years in a leadership role. Software-Proficiency in Inventory Management software and Microsoft Excel.
Job Type: Full-time

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person