EXECUTIVE SOUS CHEF / BAKERY CHEF

. Role Purpose

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.
• 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.
• 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.
• 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.