Bakery Chef

The Chef will lead and manage all culinary operations within the FMCG production facility, ensuring the preparation of high-quality products that meet food safety standards and company specifications. This role blends creative culinary skills with operational leadership to drive efficiency, product consistency, and innovation.

Key Responsibilities:

1. Culinary Leadership:

• Oversee daily kitchen/production operations in the FMCG environment.
• Develop and refine recipes/formulations in line with product quality standards.
• Innovate new product ideas in collaboration with R&D and marketing teams.

1. Production & Quality Control:

• Ensure products are prepared in compliance with SOPs, HACCP, and food safety regulations.
• Maintain high standards of taste, appearance, texture, and packaging.
• Monitor and manage production timelines to meet delivery schedules.

1. Team Management:

• Lead, train, and motivate kitchen/production Mentor bakery chef, supervisors & Production Staff.
• Conduct performance reviews and identify skill development needs.
• Ensure adherence to hygiene, safety, and operational protocols.
• Foster a culture of discipline safety & continuous improvement.

1. Inventory & Cost Management:

• Manage ingredient sourcing, cost control, and wastage reduction.
• Collaborate with procurement to ensure quality raw materials at optimum cost.
• Maintain accurate inventory and production records.

1. Compliance & Safety:

• Ensure compliance with all food safety, health, and hygiene standards.
• Maintain a clean, organized, and safe kitchen environment.

Key Skills & Competencies:

• Expertise in culinary arts and FMCG food production.
• Strong leadership and team management skills.
• Knowledge of food safety standards (HACCP, FSSAI).
• Cost management and inventory control.
• Creativity and innovation in product development.
• Excellent organizational and communication skills.

Qualifications & Experience:

• Degree/Diploma in Culinary Arts or Food Technology.
• 8–12 years of relevant experience, with at least 3 years in FMCG food production.
• Proven track record of managing large-scale food production operations.

Working Conditions:

• Fast-paced FMCG manufacturing environment.
• Extended working hours during peak production cycles.
• Strict adherence to hygiene and safety protocols.