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.