Head Chef (Pastry)

Yummy Bee (VLOGS Food Pvt Ltd); Hyderabad; On-site; INR 2,800,000 - 4,000,000; Full time

Job summary

Yummy Bee is seeking an experienced Head Chef – Pastry in Hyderabad to lead pastry operations, ensure quality and safety, and drive efficient kitchen performance across outlets.

You will oversee menu development, production planning, inventory control, SOPs, and collaborate with QA and operations to maintain pastry standards at scale.

Qualifications

• 10–12 years of professional pastry/bakery experience.
• Head chef / pastry head leadership experience.
• Expertise in pastries, cakes, desserts, breads and confections.
• Knowledge of recipe standardization, costing, planning and yields.
• Experience building and developing pastry kitchen teams.

Responsibilities

• Lead and manage the pastry kitchen operations and daily production.
• Develop and standardize pastry, bakery, dessert, and confectionery products.
• Plan production schedules based on outlet requirements and demand.
• Ensure consistent taste, quality, portion size, and presentation.
• Lead, train, and supervise pastry chefs and kitchen staff.
• Monitor team productivity and performance.
• Control food costs, wastage, portioning and yields.
• Coordinate with procurement and inventory for material needs.
• Maintain food safety, hygiene, sanitation and kitchen discipline.
• Develop new products and seasonal offerings in line with trends.

Skills

Pastry leadership

Menu development

Team leadership

Food safety HACCP

Cost control

Production planning

Yield management

Job description

Yummy Bee is a growing food and beverage brand focused on delivering high-quality food and consistent customer experiences across its outlets. We are committed to maintaining strong culinary standards, operational efficiency, innovation, and quality across our kitchens.

Role Overview

We are looking for an experienced Head Chef – Pastry to lead and manage the pastry operations, ensuring consistent product quality, presentation, food safety, and efficient kitchen performance. The role will be responsible for menu development, production planning, team leadership, inventory control, and maintaining pastry standards across operations.

Key Responsibilities

• Lead and manage the overall pastry kitchen operations and daily production.
• Develop and standardize pastry, bakery, dessert, and confectionery products.
• Plan production schedules based on outlet requirements, demand, and business volumes.
• Ensure consistent taste, quality, portion size, presentation, and product standards.
• Lead, train, and supervise pastry chefs and kitchen team members.
• Allocate responsibilities and monitor team productivity and performance.
• Control food costs, wastage, portioning, and production yields.
• Coordinate with the Procurement and Inventory teams for raw material requirements.
• Monitor the quality, freshness, storage, and availability of pastry ingredients.
• Conduct regular stock checks and ensure proper FIFO/FEFO practices.
• Maintain high standards of food safety, hygiene, sanitation, and kitchen discipline.
• Develop new products and seasonal offerings in line with market trends and customer preferences.
• Maintain standardized recipes, production sheets, and SOPs.
• Work closely with the Operations and Quality teams to resolve product and operational issues.
• Monitor equipment usage and coordinate maintenance requirements with the relevant teams.
• Ensure timely completion of production and dispatch requirements.
• Identify opportunities to improve production efficiency, product quality, and cost

Required Qualifications & Skills

• 10–12 years of professional experience in pastry and bakery operations.
• Proven experience in a head chef / pastry chef / pastry head leadership role.
• Strong expertise in pastries, cakes, desserts, breads, confectionery, and plated desserts.
• Strong knowledge of recipe standardization, costing, production planning, and yield management.
• Experience managing and developing pastry kitchen teams.
• Good understanding of food safety, hygiene, and HACCP practices.
• Strong knowledge of inventory, wastage, and food-cost control.
• Ability to develop new products and maintain consistent quality at scale.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work in a fast-paced, high-volume F&B environment.