Role Responsibilities:
1. Assist the Chef de Partie/Sous Chef in the daily preparation and production of bakery and pastry items.
2. Prepare breads, buns, rolls, croissants, Danish pastries, cookies, cakes, and other bakery products as per standards.
3. Follow standard recipes, portion control, presentation, and quality guidelines.
4. Assist in dough preparation, mixing, proofing, shaping, baking, and finishing.
5. Ensure proper handling, storage, labelling, and rotation of bakery ingredients and finished products.
6. Maintain food safety, hygiene, sanitation, and HACCP standards at all times.
7. Check the quality and freshness of raw materials before use.
8. Operate bakery equipment such as ovens, mixers, proofers, sheeters, and other kitchen equipment safely.
9. Support the team during banquets, events, buffets, and high-volume production.
10. Minimize food wastage through proper production planning and effective utilization of ingredients.
11. Maintain cleanliness and organization of the bakery section, workstations, equipment, and storage areas.
12. Coordinate with senior chefs and other kitchen sections to ensure timely production and service.
13. Assist in developing and presenting new bakery products under the guidance of senior chefs.
14. Follow all health, safety, fire, and hotel operational standards.
1. Immediate Joiner.
2. Experience in a Luxury Hotel, Resort, Standalone Bakery, or High-volume Food Production environment preferred.
3. Good knowledge of bread, viennoiserie, cakes, pastries, and basic confectionery.
4. Knowledge of food safety, hygiene, HACCP, and kitchen sanitation standards.
5. Ability to work effectively in a fast-paced and high-volume kitchen environment.
6. Good understanding of bakery equipment and production techniques.
7. Strong teamwork, discipline, attention to detail, and willingness to learn.
8. Candidates with luxury hospitality/resort experience will be preferred.
9. Local candidates or candidates willing to relocate to Lonavala may be preferred.
Diploma/Degree in Bakery & Confectionery, Hotel Management, or Culinary Arts
Minimum 2–4 years of relevant experience in Bakery/Pastry operations.
Culinary Director
N/A
