Head Chef

Head Chef – The Bakistry (Custom Cakes & Desserts)

Location: Delhi NCR | Reporting to: Founder  

Experience: 5–8+ years in professional kitchens (hotel/restaurant/bakery), with at least 2–3 years in a leadership role

Role Overview  

The Head Chef at The Bakistry will lead our production kitchen, manage a team of senior chefs, and ensure smooth day-to-day operations for custom cakes and desserts. This role combines hands-on product execution with strong people management, planning, and operational discipline.

Key Responsibilities

1. Leadership & Team Management

• Lead and supervise a team of 5 senior chefs and supporting kitchen staff.

• Allocate daily tasks, production schedules, and station responsibilities based on orders and priorities.

• Train, mentor, and upskill the team on techniques, recipes, hygiene, and efficiency.

• Conduct regular briefings, set clear expectations, and ensure high morale and professional conduct.

• Handle basic HR aspects for the kitchen team (attendance, discipline, feedback in coordination with management).

1. Kitchen Operations & Production

• Oversee end-to-end production of custom cakes and desserts as per brand standards (taste, texture, finish, and design accuracy).

• Coordinate closely with the owner, sales, and design team on upcoming orders, designs, and timelines.

• Create and manage daily/weekly production plans to meet order deadlines without compromising quality.

• Ensure all recipes, portion sizes, and processes are followed consistently and documented where needed.

• Support in developing and standardising new products, SKUs, and seasonal offerings.

2. Quality, Hygiene & Compliance

• Maintain the highest standards of product quality, presentation, and consistency for all items leaving the kitchen.

• Implement and enforce food safety, hygiene, and sanitation protocols across the kitchen.

• Ensure all equipment, tools, and storage areas are cleaned, maintained, and used safely.

• Conduct regular quality checks on ongoing and finished products, correcting any deviations immediately.

1. Inventory, Procurement & Storage

• Monitor daily and weekly consumption of raw materials (flour, dairy, chocolate, décor items, packaging, etc.).

• Prepare and share purchase requirements with management/procurement in advance to avoid stock-outs.

• Maintain optimal inventory levels to balance freshness, cost, and wastage control.

• Ensure correct receiving, labelling, rotation (FIFO/FEFO), and storage of all ingredients and finished products.

• Track and minimise wastage through proper planning, forecasting, and process improvements.

3. Coordination & Administration

• Collaborate with management on production capacity, staffing needs, and process improvements.

• Align kitchen operations with order pipeline, delivery times, and peak periods (wedding season, festivals, weekends).

• Maintain basic production records – batch logs, wastage, inventory usage, and daily output.

• Participate in menu costing inputs, if required, by sharing realistic consumption and prep details.

3. Innovation & Brand Alignment

• Ensure that all products reflect The Bakistry’s brand standards: premium quality, creativity, and strong visual appeal.

• Work with the founder on new cake designs, flavour profiles, and techniques suited to the custom cake market.

• Stay updated on trends in cakes, desserts, and wedding/celebration styling and adapt relevant ideas to the brand.

Required Qualifications & Experience

• 5–8+ years of experience in professional kitchens within hotels, restaurants, or reputed bakeries.

• Strong background in bakery/patisserie/cakes; experience with custom or designer cakes is a strong advantage.

• Proven experience managing a small to mid-sized kitchen team (at least 4–5 chefs).

• Solid understanding of inventory management, production planning, and kitchen operations.

• Deep knowledge of food safety, FSSAI norms (preferred), and hygiene best practices.

Key Skills & Attributes

• Strong team leadership and people management skills.

• Excellent planning, time management, and problem-solving abilities.

• Hands-on, detail-oriented, and quality-obsessed.

• Comfortable working in a high-volume, time-sensitive environment (wedding and festive rush).

• Clear communication and the ability to coordinate with multiple stakeholders (management, sales, decorators).

• Positive attitude, reliability, and ownership mindset.

Work Schedule & Compensation

• Full-time, on-site role with extended hours during peak seasons (weddings/festivals).

• Compensation: Competitive, based on experience and skill set; performance-based incentives can be discussed.