- Daily Production: Bake breads, rolls, croissants, cakes, and pastries using standard hotel recipes.
- Quality Control: Inspect taste, texture, and visual presentation before items go to buffets or restaurants.
- Station Management: Control daily stock, handle ingredient requisitions, and reduce food waste.
- Staff Supervision: Train and direct commis chefs and kitchen helpers.
- Safety & Hygiene: Comply with HACCP and local food safety guideline
Pay: ₹55,000.00 - ₹58,000.00 per month
Work Location: In person
