Deputy Production / Central Kitchen Head - Bakery & Pastry ( Mumbai )

SG Oasis; Mumbai; Hybrid; INR 1,800,000 - 2,800,000; Full time

Job summary

SG Oasis invites an experienced Deputy Production Head to oversee central bakery operations in Mumbai, ensuring efficiency, quality, and adherence to safety and hygiene standards.

You will lead a team of bakers and production staff, manage production schedules, coordinate with procurement and sales, and drive cost control plus continuous improvement initiatives to meet forecasted SKUs and guest expectations.

Qualifications

• Hotel Management degree with 12+ years of experience
• At least 5 years in a leadership role
• Excellent communication and team management
• Planning, organizing, budgeting and cost control
• Extensive knowledge and experience in pastry and bakery techniques

Responsibilities

• Oversee bakery production operations to ensure efficiency and quality
• Manage production schedules and resource utilization
• Lead a team of bakers and production staff
• Ensure safety, sanitation and hygiene standards
• Coordinate with procurement and sales teams
• Implement continuous improvement processes
• Conduct on-the-job training for kitchen staff
• Maintain inventory levels of raw materials and finished products

Skills

Multitasking

Team leadership

Communication

Planning

Budgeting

Cost control

Bakery techniques

Mass production

Education

Hotel Management

Job description

Job Summary

The Deputy Production Head is responsible for assisting Production Head in overseeing all bakery production operations to ensure efficiency, product quality, and compliance with safety and hygiene standards. This role involves managing production schedules, coordinating with procurement and sales teams, leading a team of bakers and production staff, and implementing continuous improvement processes.

Job Description

Ensuring overall smooth operations of the central kitchen, employees, facilities and costs to ensure optimal dispatch for CK is achieved.

Ensuring right production processes and implementation of the same

Controlling cost of operations on an ongoing basis

Ensures optimal resource utilization and maintains inventory levels for raw material and finished products.

Ensuring delighted guest experience by delivering high quality products in the forecasted quantity as per the SKUs

Ensuring standards of cleanliness, sanitation and hygiene at all times

Establish and maintain effective employee relations

Hiring specific levels of employees, employee orientation and coaching

Conduct formal on-the-job training sessions for kitchen employees

Perform special projects as assigned.

Conduct daily briefing meeting with the team

Perform any other duty or responsibility that the CPO may assign.

Candidate Profile

Hotel Management graduation, with minimum 12 years of experience and minimum 5 years of relevant experience in a leadership role.

Candidate should be

• Multitasker and able to work in stressful work environment
• Pleasing personality, excellent communication skills, should be able manage team
• Should have ability in planning, organising, analytical, budgeting and cost control
• Extensive knowledge and experience in pastry and bakery technique
• Should have ability to mass produce standardized products

Regards,

Poonam Chiplunkar

SG OASIS CONSULTANCY PVT LTD

Email Id - [e-mail]