Job Summary
The Gelato Production Commie works under the Gelato Master or Pastry Chef. This role focuses heavily on executing recipes, pasting bases, pasteurizing mixes, blast freezing, and maintaining the production facility.
Key Responsibilities
- Ingredient Preparation: Weighing dairy, sugars, stabilizers, and fresh fruits precisely according to strict recipe sheets.
- Base Production: Blending, pasteurizing, and aging core gelato and sorbet bases.
- Machine Operation: Operating batch freezers, pasteurizers, immersion blenders, and blast chillers safely.
- Finishing & Garnishing: Extracting gelato from churners into pans, creating attractive ripples, and adding toppings.
- HACCP & Hygiene: Enforcing cold-chain management, recording freezer temperatures, and sanitizing machinery after every batch to prevent cross-contamination.
- Inventory Control: Sorting incoming ingredients, checking fruit ripeness, and rotating stock using the FIFO method.
Skills and Qualifications
- Education: B.Sc. degree preferred. Certification in Pastry Arts, Culinary Arts, or specialized Gelato University training will be an additional advantage.
- Experience: 0 to 2 years in a gelateria, pastry kitchen, ice cream factory, or bakery.
- Technical Skills: Precision weighing, knowledge of pasteurization processes, and comfortable operating commercial heavy machinery.
- Physical Demands: Ability to lift heavy dairy crates (up to 20kg) and work comfortably in walk-in freezers.
- Traits: Strong attention to detail, speed, and strict adherence to recipe ratios.
Pay: Up to ₹30,000.00 per month
Work Location: In person
