Pastry Chef

Job Summary: The Pastry Chef will lead and manage all culinary operations within the FMCG production facility, ensuring the preparation of high-quality products that meet food safety standards and company specifications. This role blends creative culinary skills with operational leadership to drive efficiency, product consistency, and innovation. Key Responsibilities: Culinary Leadership: Oversee daily kitchen/production operations in the FMCG environment. Develop and refine recipes/formulations in line with product quality standards. Innovate new product ideas in collaboration with R&D and marketing teams. Production & Quality Control: Ensure products are prepared in compliance with SOPs, HACCP, and food safety regulations. Maintain high standards of taste, appearance, texture, and packaging. Monitor and manage production timelines to meet delivery schedules. Team Management: Lead, train, and motivate kitchen/production Mentor bakery chef, supervisors & Production Staff. Conduct performance reviews and identify skill development needs. Ensure adherence to hygiene, safety, and operational protocols. Foster a culture of discipline safety & continuous improvement. Inventory & Cost Management: Manage ingredient sourcing, cost control, and wastage reduction. Collaborate with procurement to ensure quality raw materials at optimum cost. Maintain accurate inventory and production records. Compliance & Safety: Ensure compliance with all food safety, health, and hygiene standards. Maintain a clean, organized, and safe kitchen environment. Key Skills & Competencies: Expertise in culinary arts and FMCG food production. Strong leadership and team management skills. Knowledge of food safety standards (HACCP, FSSAI). Cost management and inventory control. Creativity and innovation in product development. Excellent organizational and communication skills. Qualifications & Experience: Degree/Diploma in Culinary Arts or Food Technology. 8–12 years of relevant experience, with at least 3 years in FMCG food production. Proven track record of managing large-scale food production operations. Working Conditions: Fast-paced FMCG manufacturing environment. Extended working hours during peak production cycles. Strict adherence to hygiene and safety protocols.