- Supervise and coordinate the work of Commis, Demi Chefs, and other bakery team members.
- Prepare and oversee the production of breads, rolls, sourdough, viennoiseries, Danish pastries, croissants, cakes, cookies, and other bakery products.
- Ensure consistency in taste, texture, appearance, portion size, and presentation.
- Follow standardized recipes and maintain proper production procedures.
- Monitor proofing, fermentation, baking temperatures, and finishing processes.
- Ensure all products are prepared and delivered according to established production schedules.
- Maintain high standards of food quality, freshness, and presentation.
- Assist with menu development and the creation of new bakery products.
- Monitor inventory levels and communicate ingredient requirements to the Pastry Chef or purchasing team.
- Minimize wastage through effective production planning, storage, and portion control.
- Ensure proper labeling, storage, and rotation of ingredients and finished products.
- Maintain cleanliness and organization of bakery workstations, equipment, refrigerators, and storage areas.
- Ensure compliance with food safety, HACCP, hygiene, and health & safety standards.
- Train, guide, and motivate junior bakery team members.
- Monitor team performance and provide feedback and on-the-job training.
- Coordinate with other culinary departments to meet operational requirements.
- Assist during special events, banquets, celebrations, and high-volume production periods.
- Check equipment regularly and report maintenance or safety issues promptly.
- Support the Executive Pastry Chef with administrative and operational duties as required.
Qualifications & Experience
- Diploma or degree in Bakery & Pastry Arts, Culinary Arts, or a related field.
- 3–5 years of professional bakery/pastry experience, preferably with experience in a supervisory or Sous Chef position.
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
