Pastry & Bakery Head Chef

Savage Coffee; Delhi; Sur place; INR 1 800 000 - 3 000 000; Plein temps

Résumé du poste

First Coffee Savage Coffee Pvt. Ltd. invites an experienced Bakery & Pastry Chef to lead the bakery and pastry production across the caf network in Delhi NCR.

You will develop innovative products, standardize recipes and maintain consistent quality while controlling costs and ensuring timely dispatch to outlets. The role requires 12–20 years in bakery/pastry production, strong leadership, and expertise in French/European bakery, with a hands-on, commercially driven approach.

Qualifications

• Degree or diploma in Bakery & Pastry Arts, Culinary Arts, or Hotel Management.
• 12–20 years of experience in bakery/pastry production or hospitality.
• Strong knowledge of French and European bakery, cakes, pastries, viennoiserie, and modern desserts.
• Proven experience in recipe development, costing, production planning, and quality control.
• Strong leadership, team management, and problem-solving skills.
• Sound understanding of food safety, hygiene, and quality standards.

Responsabilités

• Lead daily production of breads, cakes, pastries, cookies, desserts, croissants, viennoiserie, and other bakery products.
• Standardize recipes, production methods, portion sizes, and presentation.
• Develop new bakery and pastry products aligned with market trends and brand requirements.
• Control costs: recipe costing, yield, and portion control; minimize wastage.
• Ensure HACCP, FSSAI compliance, and maintain quality audits and documentation.
• Train, supervise, and evaluate bakery and pastry team members; ensure SOP adherence.
• Support new store openings with bakery setup, equipment planning, and training.

Connaissances

Bakery & Pastry

Product Development

Cost Control

Production Planning

Quality Assurance

Team Leadership

Food Safety

Hygiene

Formation

Degree/Diploma in Bakery & Pastry Arts

Description du poste

JOB DESCRIPTION

Bakery & Pastry Chef

Company: First Coffee Savage Coffee Pvt. Ltd.
Department: Bakery & Pastry / Production
Location: Delhi NCR
Reports To: Corporate Chef / Business Head
Experience: 12–20 Years
Employment Type: Full-Time

1. About First Coffee

First Coffee is a fast-growing specialty coffee and bakery chain focused on delivering high-quality coffee, bakery products, desserts, and an exceptional customer experience across its caf network.

2. Role Purpose

We are looking for an experienced and creative Bakery & Pastry Chef to lead bakery and pastry production, develop innovative products, standardize recipes, maintain consistent quality, control food costs, and ensure efficient production across the caf network.

3. Key Responsibilities

A. Bakery & Pastry Production

• Lead daily production of breads, cakes, pastries, cookies, desserts, croissants, viennoiserie, and other bakery products.
• Ensure consistent taste, texture, presentation, freshness, and product quality.
• Prepare production plans based on caf requirements, sales trends, and demand forecasts.
• Ensure timely production and dispatch to all designated outlets.

B. Product Development & Innovation

• Develop new bakery and pastry products aligned with market trends and brand requirements.
• Standardize recipes, production methods, portion sizes, and presentation.
• Collaborate with Operations, NPD, and Training teams on product launches and improvements.
• Conduct product trials and continuously improve existing offerings.

C. Cost Control & Inventory Management

• Develop and maintain recipe costing, food cost, yield, and portion control.
• Monitor raw material consumption and minimize production wastage.
• Ensure effective inventory management and optimum utilization of ingredients.
• Coordinate with Procurement and Warehouse teams to maintain raw material quality and availability.

D. Quality, Hygiene & Food Safety

• Establish and implement production SOPs, hygiene protocols, and food safety standards, including applicable HACCP practices.
• Conduct regular quality checks and take corrective action on product deviations.
• Ensure compliance with applicable FSSAI requirements and internal quality standards.
• Maintain documentation for recipes, production, wastage, costing, and quality audits.

E. Team Leadership & Training

• Train, supervise, and evaluate bakery and pastry team members.
• Ensure team productivity, discipline, and adherence to SOPs.
• Drive skill development, performance improvement, and operational efficiency.
• Ensure proper utilization, cleaning, and maintenance of bakery equipment.

F. New Store Openings & Cross-Functional Coordination

• Support new caf openings through bakery setup, equipment planning, production readiness, and team training.
• Work closely with Operations, NPD, Procurement, Warehouse, and Training teams.
• Drive continuous improvement in product quality, productivity, and cost efficiency across outlets.

4. Key Performance Indicators (KPIs)

• Product quality and consistency across outlets.
• Food cost, recipe costing, and gross margin improvement.
• Production efficiency, yield, and productivity.
• Reduction in raw material and finished-product wastage.
• New product development and successful product launches.
• Customer feedback and product ratings.
• Hygiene, food safety, and quality audit compliance.
• On-time production and dispatch.
• Team productivity, training, and skill development.
• Recipe standardization and SOP compliance.

5. Candidate Profile

• Degree/Diploma in Bakery & Pastry Arts, Culinary Arts, or Hotel Management.
• 5–8 years of relevant experience in bakery, pastry production, cafs, QSR, or hospitality.
• Strong knowledge of French and European bakery, cakes, pastries, viennoiserie, and modern desserts.
• Proven experience in recipe development, costing, production planning, and quality control.
• Strong leadership, team management, and problem-solving skills.
• Sound understanding of food safety, hygiene, and quality standards.
• Ability to manage high-volume production in a fast-paced, multi-outlet environment.
• Strong communication and coordination skills.
• A hands-on, creative, detail-oriented, and commercially driven approach.

6. Core Competencies

Bakery & Pastry Expertise | Product Development | Recipe Standardization | Cost Control | Production Planning | Quality Assurance | Team Leadership | Food Safety & Hygiene | Innovation | Training & Development

7. Expected Outcome

To establish a standardized, scalable, and cost-efficient bakery and pastry production system that delivers consistent product quality, supports menu innovation, minimize wastage, and strengthens First Coffee's overall customer experience and profitability.