Executive Sous Chef​/Bakery Chef

Position: EXECUTIVE SOUS CHEF / BAKERY CHEF
Location: Prakāshamnagar

. 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    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.