Jr. Sous Chef / Sr. Sous Chef – Bakery Production

BAKERY PRODUCTION SUPERVISORDesignation: Jr. Sous Chef / Sr. Sous ChefDepartment: Bakery Production

Work Location: Deliure Central Kitchen, Byculla / Cotton Green East, Mumbai

Production: 24/7 Operations – 3 Shifts

Role OverviewWe are looking for an experienced Jr. Sous Chef / Sr. Sous Chef to take complete responsibility for supervising our bakery production operations.

The candidate must have strong practical knowledge and experience in bulk production of:

• Cake Sponge
• Cakes & Desserts
• Cheesecakes
• Cookies & Biscuits
• Breads
• Bakery Products
• Other large-scale bakery production

The candidate will be responsible for supervising production across 3 shifts and must be flexible to work in any shift as required.

• Key ResponsibilitiesProduction & OperationsTake complete responsibility for daily bakery production and shift operations.
• Supervise the entire production team and ensure smooth workflow.
• Ensure the right work is done by the right person at the right time.
• Ensure all production targets are completed within the required timelines.
• Maintain high standards of quality, consistency and hygiene.
• Work effectively under pressure in a high-volume production environment.
• Ensure all products are produced according to company SOPs.
• FIFO & InventoryStrictly follow FIFO (First In, First Out) for all products and raw materials.
• Ensure daily inventory management principles are followed meticulously.
• Monitor stock movement and coordinate with the relevant team to avoid wastage or shortages.
• Maintain proper control and accountability of all production-related materials.
• Equipment & TrainingCoordinate with colleagues and provide training on the correct and safe usage of all electronic and production equipment.
• Ensure equipment is used according to company procedures.
• Report equipment-related issues immediately to management.
• Labeling & SealingEnsure daily labeling and sealing of all products is completed without exception.
• Verify product names, dates, batches and other required information before dispatch/storage.
• Ensure proper handling and storage of finished products.
• Grooming, Hygiene & CleanlinessConduct daily grooming checks for all staff.
• Ensure employees wear their uniforms properly and maintain personal hygiene.
• Ensure production areas and workspaces remain clean throughout the shift.
• Ensure all employees follow company hygiene and food-safety standards.
• Quality ControlVerify the accuracy of cake weights and other production specifications.
• Ensure consistency in product quality and quantity.
• Ensure strict SOP compliance.
• Identify production discrepancies and immediately provide feedback.
• Conduct retraining wherever required.
• Take continuous corrective action to prevent repeated mistakes.
• Staff ManagementEnsure all staff report to work on time.
• Monitor attendance and punctuality.
• Ensure staff complete their work within the maximum allowed 11-hour duty period.
• Control unauthorized leave.
• Ensure all staff inform management in advance before taking leave.
• Coordinate manpower effectively according to production requirements and shift workload.
• Pest Control & Hygiene MonitoringEnsure pest-control measures are implemented on a weekly basis.
• Maintain proper hygiene standards throughout the production area.
• Immediately report any pest, hygiene or sanitation issue to management.
• Complaints & RecordsMaintain proper records of complaints received during working hours.
• Identify the root cause of production-related complaints.
• Take corrective action and provide feedback to the concerned staff.
• Work continuously to minimize guest complaints and prevent their recurrence.
• Production Log & DispatchEnsure the production log is completed daily.
• Record all items produced during each shift.
• Submit the completed production log to the Dispatch Executive.
• Ensure production quantities are properly verified before handover.
• Shift HandoverMaintain proper coordination with other Shift Managers/Supervisors.
• Ensure complete and accurate handover of production, pending work, stock, issues and other important information.
• Handover must be properly verified and completed with the required signature.
• No important information should be missed during shift change.

Overall ResponsibilityThe Jr. Sous Chef / Sr. Sous Chef – Bakery Production Supervisor will have overall responsibility for maintaining control of bakery production during the assigned shift.

The supervisor must maintain complete awareness and control of all production activities, staff movements, product movements, inventory, pending work and operational issues, ensuring that everything remains within their knowledge and accountability.

The primary responsibility is to ensure that guest complaints are minimized and, wherever possible, eliminated through:

• Continuous improvement
• Teamwork
• Strong supervision
• Proper training
• Strict SOP compliance
• Quality control
• FIFO implementation
• Hygiene and cleanliness
• Accurate production records
• Proper shift handovers
• Candidate RequirementsStrong experience in bulk bakery production is mandatory.
• Previous experience as Jr. Sous Chef / Sr. Sous Chef / Bakery Sous Chef / Bakery Production Supervisor preferred.
• Excellent knowledge of cake, sponge, cookies, breads, cheesecakes and bakery production.
• Must be capable of handling large-scale production.
• Strong team-handling and supervision skills.
• Must be comfortable working in a 24/7 production environment.
• Must be flexible to work in morning, evening or night shifts.
• Ability to work under pressure.
• Strong knowledge of FIFO, SOPs, hygiene and production controls.
• Good communication and coordination skills.
• Must be responsible, disciplined and accountable for the complete production operation.

ImportantThis is a high-responsibility production supervision role. The selected candidate will be responsible for controlling and supervising bakery production operations across shifts and ensuring production, quality, staff discipline, hygiene, inventory and dispatch requirements are properly maintained.