Key Responsibilities
- Plan, organize, and oversee the daily production of bakery items, ensuring timely preparation and consistent quality.
- Prepare and supervise the production of artisan breads, sourdough, brioche, buns, laminated doughs, croissants, Danish pastries, puff pastries, and other baked products.
- Develop and prepare a variety of savory bakery products, including quiches, sausage rolls, stuffed croissants, savory Danish pastries, puff pastries, and specialty baked snacks.
- Prepare and standardize savory fillings such as vegetable, cheese, chicken, meat, mushroom, seafood, and egg-based fillings.
- Ensure recipes, portion sizes, baking methods, and presentation standards are consistently followed.
- Monitor dough preparation, fermentation, proofing, lamination, baking, and finishing processes.
- Supervise, train, and mentor Commis Chefs and Bakery Assistants to maintain productivity and quality standards.
- Prepare daily production schedules based on sales forecasts and operational requirements.
- Monitor inventory levels, place requisitions, and ensure proper stock rotation using FIFO principles.
- Minimize food waste through efficient production planning and proper inventory management.
- Ensure compliance with food safety, hygiene, HACCP, and sanitation standards.
- Maintain bakery equipment and report maintenance requirements promptly.
- Assist in developing seasonal menus, new bakery products, and recipe standardization.
- Coordinate with kitchen, pastry, and service teams to ensure smooth operations.
Qualifications
- Diploma or Certification in Bakery, Pastry, Culinary Arts, or a related field.
- Minimum 3–5 years of professional bakery experience, including at least 1–2 years in a supervisory or Chef de Partie role.
- Strong expertise in artisan breads, laminated doughs, viennoiserie, puff pastry, and savory bakery production.
- Sound knowledge of dough fermentation, proofing, baking techniques, and bakery production planning.
- Experience working in hotels, premium cafés, artisan bakeries, or large-scale bakery operations is preferred.
Required Skills
- Advanced bakery production techniques
- Viennoiserie and laminated dough expertise
- Artisan bread and sourdough production
- Puff pastry and savory bakery production
- Savory filling preparation and recipe development
- Team leadership and staff training
- Inventory and production planning
- Food safety, HACCP, and hygiene compliance
- Time management and problem-solving
- Attention to detail and quality control
Pay: ₹15,000.00 - ₹20,000.00 per month
Work Location: In person
