Head Baker/ Chef

Saki; Bengaluru; On-site; INR 400,000 - 560,000; Full time

Job summary

Saki in Bengaluru seeks a bakery product developer to re-engineer traditional Indian items into clean-label, millet-based options. The role involves scaling recipes for commercial batch processing and creating laminated dough structures using non-traditional fats and natural sweeteners.

Candidate will develop SOPs for central production or cloud kitchen, manage costs and waste, and drive menu engineering for seasonal artisan products and high-margin offerings.

Qualifications

• Experience in re-engineering bakery items using millets and whole grains.
• Ability to standardize recipes for commercial batch-baking across multiple environments.
• Proficiency in laminated doughs and non-traditional fats and natural sweeteners.
• Knowledge of clean-label pastry techniques and fermentation processes.
• Experience in cost control and inventory for bakery operations.

Responsibilities

• R&D & Recipe Transformation: Re-engineer bakery items into clean-label alternatives.
• Commercial Scale-Up: Standardize recipes for consistent taste and texture across environments.
• Alternative Baking Mastery: Develop laminated doughs, tart shells, and yeast ferments.
• SOP & Kitchen Operations Management: Create SOPs for central production or cloud kitchen.
• Zero-Waste & Cost Optimization: Control raw materials, costs, and wastage patterns.
• Menu Engineering: Roll out seasonal artisan products and high-margin items.

Skills

Alternative Grain Baking

Clean-Label Lamination

Natural Fermentation

Sugar-Free Pastry

Commercial Samosa & Puff

Job description

Role & responsibilities

• R&D & Recipe Transformation: Re-engineer core traditional Indian bakery items (Puffs, Samosas, Khari, Regional Buns) into high-quality, clean-label alternatives using alternative millets and whole grains (Jowar, Ragi, Bajra).
• Commercial Scale-Up: Standardize recipes for commercial batch-baking to ensure consistent taste, texture, and look across multiple production environments.
• Alternative Baking Mastery: Develop laminated dough structures, shortcrusts, and yeast ferments using non-traditional fats (cold-pressed oils, ghee) and alternative sweeteners (jaggery, dates).
• SOP & Kitchen Operations Management: Create bulletproof Standard Operating Procedures (SOPs) for a central production unit or cloud kitchen format to maintain precise baking schedules and portion control.
• Zero-Waste & Cost Optimization: Maintain strict control over raw material procurement specs, ingredient food costs, and kitchen wastage patterns.
• Menu Engineering: Roll out seasonal artisan products, viral social-media-friendly innovations, and high-margin impulse items (e.g., natural custards/puddings).

Preferred candidate profile

• Alternative Grain Baking (Jowar, Ragi, Bajra, Whole Wheat)
• Clean-Label Pastry Lamination (No-Dalda / Ghee- & Oil-Based Laminations)
• Natural Fermentation & Artisan Bread (Wild Yeast / Sourdough Management)
• Sugar-Free & Natural Sweetener Pastry (Jaggery, Dates, Honey)
• Commercial Samosa, Puff & Patty Manufacturing

Operational & Management Skills:

• QSR / Central Kitchen Menu Engineering
• SOP & Recipe Standardization
• Kitchen Team Sourcing & Training
• Cost Control & Inventory Optimization
• FSSAI Food Safety compliance protocols