Walk-in || Bread -Executive Chef

Job Description

To plan, execute and monitor daily bread production on the shop floor, ensuring output targets are met safely and on time while maintaining product quality, food safety, yield and hygiene standards across all stages from dough to dispatch.

Key Responsibilities

1. Production Planning & Execution

• Execute the daily production plan for bread lines as per demand and schedule.
• Oversee mixing, fermentation/proofing, dividing, moulding, baking, cooling, slicing and packing.
• Ensure correct recipes, ingredient weights and process parameters are followed for every batch.
• Manage shift handovers and ensure smooth line changeovers with minimal downtime.

2. Quality & Food Safety Compliance

• Ensure adherence to GMP, GHP, HACCP and FSSAI requirements on the floor.
• Monitor critical parameters such as dough temperature, proofing time, baking temperature and product weight.
• Coordinate with QA on in-process checks, deviations, holds and corrective actions.
• Maintain allergen control, traceability and accurate batch records.

3. Productivity, Yield & Wastage Control

• Track line efficiency, OEE, yield, rework and wastage against targets.
• Identify losses and support corrective actions to reduce downtime and waste.
• Ensure optimal use of raw materials, packaging material and utilities.

4. Manpower & Team Management

• Allocate manpower to lines and stations based on the production plan.
• Supervise operators and helpers; ensure discipline, attendance and on-the-job training.
• Ensure SOPs and work instructions are understood and followed.

5. Cross-Functional Coordination

• Coordinate with Maintenance for preventive maintenance and breakdown resolution.
• Coordinate with Stores, Planning, Quality and Dispatch to ensure material availability and on-time delivery.

6. Safety, Hygiene & Housekeeping

• Ensure safe machine operation, use of PPE and compliance with plant safety rules.
• Maintain 5S, personal hygiene standards and cleaning schedules in the production area.
• Report incidents, near misses and unsafe conditions promptly.

7. Reporting & Documentation

• Prepare shift production reports covering output, downtime, wastage and manpower.
• Maintain production, cleaning and equipment records as per audit requirements.

Qualifications

• Diploma / Bachelor's degree in Food Technology, Bakery Science, Food Processing, Mechanical / Production Engineering or a related field.
• Certification in HACCP / Food Safety / GMP will be an advantage.

Preferred Experience

• 2 5 years of production experience in a bread / bakery / food manufacturing plant.
• Hands-on experience with industrial bread lines (mixers, dividers, provers, ovens, slicers, packaging machines).
• Experience in a high-volume, shift-based manufacturing environment preferred.

Key Skills

• Bread / bakery production process knowledge
• Shop-floor and manpower management
• Knowledge of GMP, HACCP and FSSAI norms
• Basic understanding of Lean, 5S and OEE
• Problem-solving and root cause analysis
• MS Excel and production reporting
• Good communication and team coordination
• Ability to work in rotational shifts and under tight timelines