V M BAKERY PRODUCTS PVT LTD
Website:
vmbakery.in
Job details:
JOB DESCRIPTION
Corporate Chef - Bakery Operations & Product Development
Location Vijayawada, Andhra Pradesh (Pan-India applications welcome | Relocation support provided)
Department Bakery Operations & R&D
Reports To Managing Director
Team Size 60 Production Staff scaling upto
Employment Full-Time | Permanent
CTC Range Rs. 15,00,000 - Rs. 20,00,000 per annum (HRA included)
Experience 10+ Years in Industrial / FMCG Bakery Production
Education Formal Degree in Bakery Science / Food Technology / Culinary Arts (IHM, NIFTEM or equivalent)
About V M Bakery Products Pvt Ltd
V M Bakery Products Pvt Ltd is one of the leading industrial bakery manufacturers based in Vijayawada, Andhra Pradesh. We operate at scale across a diverse product range - breads, buns, rusk, cookies, cupcakes, and cakes - serving distributors, institutional buyers, and retail channels across the region. We are at an exciting growth inflection point, investing in quality, innovation, and brand. This role is central to that vision.
Role Purpose
The Corporate Chef - Bakery Operations & Product Development is the highest technical authority in our manufacturing setup. This is not a role for someone content to maintain the status quo. It is for a baking leader who can simultaneously run a disciplined, cost-efficient industrial operation of 60 people, drive meaningful product innovation, and build a culture of quality from the floor up. You will report directly to the Managing Director and be given the mandate, resources, and trust to do all three.
Key Responsibilities
1. Production Operations & Leadership
* Lead, plan, and oversee end-to-end daily production across all product lines - breads, buns, rusk, cookies, cupcakes, and cakes
* Manage, mentor, and develop a 60-person production workforce across shifts; build a high-performance, accountable team culture
* Design and enforce production schedules, batch planning, and capacity utilisation to meet dispatch targets without delays
* Own production P&L metrics - raw material yield, wastage %, conversion costs, and Overall Equipment Effectiveness (OEE)
* Establish and continuously improve SOPs for every production process to ensure consistency and repeatability at scale
* Conduct daily floor reviews, root cause analyses for production failures, and drive corrective actions to closure
2. New Product Development (NPD) & R&D
* Lead the NPD pipeline from ideation and bench-scale trials through pilot batches, sensory evaluation, and commercial launch
* Develop innovative formulations across product categories with specific focus on:
- Clean-label breads and buns - free from artificial additives, preservatives, and chemical emulsifiers
- High-protein breads incorporating functional ingredients for health-conscious consumers
- Millet-based and multigrain baked products (ragi, jowar, bajra, foxtail millet)
- Extended shelf-life products without chemical preservatives using natural hurdle technology
- Premium cookies, cupcakes, and cakes with differentiated taste profiles
* Build a structured R&D process with stage-gate reviews, formulation documentation, shelf-life testing, and cost validation
* Benchmark competitor products and international bakery trends; convert insights into actionable NPD briefs
* Collaborate with Sales and Marketing on new product briefs, pack copy, and launch timelines
3. Quality Assurance & Food Safety
* Champion and maintain FSSC 22000 v6 certification standards across all production operations
* Own the bakery food safety culture - GMP compliance, HACCP plan adherence, and hygiene standards across the plant
* Lead internal audits, management reviews, and external certification audits in coordination with the QA/QC team
* Implement a continuous improvement framework for product quality covering crumb structure, crust, texture, moisture, taste, and visual appeal
* Oversee customer complaint analysis, product recall protocols, and CAPA implementation
* Ensure full traceability of raw materials and finished goods in line with regulatory and certification requirements
4. Team Building via Industry Network
* Leverage personal industry network to identify, attract, and onboard skilled production staff, bakers, and technicians
* Design the organisational structure of the production team - roles, reporting lines, shift patterns, and succession planning
* Build and implement a structured training calendar covering baking fundamentals, SOPs, safety, and quality
* Conduct performance evaluations and recommend promotions, increments, and PIPs within the production team
* Foster a positive, low-attrition workplace by resolving grievances and building team cohesion.
5. Process Improvement & Cost Optimisation
* Drive reduction in raw material wastage, rework, and rejections through process discipline and equipment calibration
* Identify and execute cost-saving opportunities in formulation, process, energy, and manpower without compromising quality
* Evaluate new ingredients, baking improvers, and equipment to improve quality or reduce cost
* Report production metrics weekly to the MD - output, yield, wastage, quality scores, and cost variances
What We Are Looking For Qualifications
* Bachelor's degree or Diploma in Bakery Science, Food Technology, or Culinary Arts from IHM, NIFTEM, or an internationally recognised baking institution
* Additional certification in Bread & Pastry, or Food Safety (FSSC 22000 / HACCP Lead Auditor) is preferred.
Experience
* 10+ years of progressive experience in industrial / FMCG bakery production, with at least 4-5 years in a senior leadership role
* Proven track record of managing large production teams (40+ people) in a high-throughput manufacturing environment
* Hands-on commercial production experience across breads, buns, rusk, cookies, cupcakes, and cakes - not just one category
* Demonstrated NPD launches from scratch in a commercial bakery setting
* Experience at or with FMCG bakery brands (Britannia, ITC, Mrs. Bectors, Bonn, Modern, or strong regional players) will be a significant advantage.
Technical Skills
* Deep mastery of baking science - fermentation, lamination, emulsification, Maillard reaction, gluten development, and moisture control
* Formulation expertise in clean-label baking, millet-based products, high-protein breads, and natural shelf-life extension
* Working knowledge of baking improvers, enzymes, natural emulsifiers, and functional ingredients
* Proficiency in FSSC 22000 v6, HACCP, GMP, and related food safety management systems
* Ability to read and interpret nutritional panels, ingredient declarations, and regulatory compliance requirements (FSSAI)
* Experience with industrial baking equipment - tunnel ovens, spiral mixers, dividers, moulders, proofers, and cooling conveyors
Leadership & Soft Skills
* Demonstrated ability to lead, inspire, and develop a multi-shift production team of 50+ people
* Strong personal network within the Indian bakery and food manufacturing industry - the ability to hire talent from your own connections
* Analytical mindset - comfortable with production data, cost reports, and KPI dashboards
* Strong communication skills in English and Telugu or Hindi (Telugu preferred given Vijayawada location)
* Structured, process-driven thinker who is also creative and comfortable with ambiguity in NPD work.
Compensation & Benefits Component
Details
Fixed CTC
Rs. 15,00,000 to Rs. 20,00,000 per annum (inclusive of HRA)
Performance Bonus
Up to 15% of fixed CTC, linked to annual KPI achievement
Relocation Support
One-time relocation assistance for outstation candidates
How to Apply
If this role matches your expertise and ambition, we want to hear from you. Please share the following:
* Your updated resume / CV
* A brief note (100-150 words) on your most significant NPD launch - product, challenge, and outcome
* Your current CTC, expected CTC, and notice period.
Send your application to: hr@justbreads.co.in
Shortlisted candidates will be contacted within 7 working days. V M Bakery Products Pvt Ltd is an equal-opportunity employer.
Click on Apply to know more.