Executive Chef

Key Responsibilities

* Manage the complete bakery production.

* Develop new products, recipes, and seasonal menus.

* Maintain consistent product quality across all outlets.

* Train and supervise bakery staff.

* Control food cost, wastage, and production efficiency.

* Ensure hygiene, food safety, and FSSAI compliance.

* Manage inventory and raw material planning.

* Coordinate with procurement and outlet teams.

* Improve productivity and production planning.

Requirements

* 10–15+ years of professional bakery experience.

* At least 5 years in a leadership role.

* Expertise in:

  * Artisan breads

  * Cakes

  * Pastries

  * Cookies

  * Puff products

  * Pizza bases

  * Savoury bakery products

* Experience with large-scale commercial bakery production.

* Strong leadership and team management skills.

* Knowledge of food costing and recipe standardization.

Preferred

* Hotel Management or Culinary degree.

* Experience with premium bakery chains or 4/5-star hotels.

* Ability to develop innovative bakery products.