Chandigarh Chandigarh Bakery chef internship Jobs – 2 Open Jobs Today

Bakery Chef
Allied College of Hospitality, Culinary Arts & Management —Panchkula, Haryana
- ₹25,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
Quick apply
Chef
Sabe hub —Mohali, Punjab
- ₹15,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Paid time off
- Food provided
Quick apply
12d

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Bakery Chef
Nutty Affair Pvt Ltd —Chandigarh, Chandigarh
Candidates with relevant bakery experience will be preferred. Assist in developing new bakery products and menu items when required.
₹11,353.81 - ₹25,000.00 a month
Quick apply
14h
Bakery Chef
Chai Cafe —Mohali, Punjab
Interested candidates can call or WhatsApp 9814117817. Maintain cleanliness and hygiene in the kitchen and bakery area. Prepare *cakes, pastries, and desserts*.
₹15,000 - ₹40,000 a month
Quick apply
11h

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Bakery Chef

Allied College of Hospitality, Culinary Arts & Management
Panchkula, Haryana

Quick apply

Job details

Full-time
₹25,000 - ₹40,000 a month

Qualifications

Cooking
Baking
Production planning
Food preparation
Chef

Full job description

Allied Bakery & Culinary Academy (A Unit of Allied Chandigarh)

1. Bakery Production & Quality Excellence

Ensure daily production of bakery items including breads, pastries, cakes, cookies, and desserts as per academy standards.
Maintain consistency in taste, texture, presentation, and portioning across all products.
Monitor product quality, freshness, and shelf-life on a daily basis.
(Consistent quality and product standards are core responsibilities of bakery chefs )

2. Recipe Development & Standardization

Develop, document, and standardize recipes for training and production.
Introduce innovative bakery items aligned with current industry trends.
Ensure cost-effective recipes with proper yield and portion control.
(Recipe creation and innovation are key duties in bakery roles )

3. Training & Student Development

Train students in basic to advanced bakery techniques.
Demonstrate professional baking methods and modern equipment usage.
Evaluate student performance through practical assessments and feedback.
Ensure industry readiness of students through hands-on training.

4. Production Planning & Inventory Control

Plan daily and weekly production schedules based on training requirements.
Maintain inventory of raw materials and ensure timely procurement.
Implement FIFO/FEFO practices to reduce wastage.
Control food cost and minimize material loss.
(Production planning and inventory management are essential operational roles )

5. Hygiene, Safety & Compliance

Ensure strict adherence to food safety and sanitation standards.
Maintain cleanliness of bakery lab, equipment, and storage areas.
Follow all hygiene protocols as per hospitality industry norms.
(Compliance with food safety standards is a key responsibility )

6. Lab & Equipment Management

Ensure proper usage and maintenance of bakery equipment (ovens, mixers, proofers, etc.).
Report breakdowns and coordinate timely repairs.
Optimize equipment usage for efficient production.

7. Team Management & Coordination

Supervise junior staff, assistants, and students during production.
Allocate tasks and manage workflow in the bakery lab.
Foster a disciplined and professional working environment.
(Supervising and training team members is a core leadership function )

8. Industry Integration & Placement Support

Align training with current hospitality and bakery industry standards.
Assist in preparing students for internships and placements.
Maintain coordination with placement cell for skill development.

9. Innovation & Brand Development

Contribute to the development of Allied Bakery brand through new product lines.
Participate in events, workshops, and demonstrations.
Showcase academy standards through high-quality bakery outputs.

10. Documentation & Reporting

Maintain production logs, recipe manuals, and training records.
Track student progress and batch performance.
Submit periodic reports to management.

Key Performance Indicators (KPIs)

Product quality consistency
Student training outcomes & feedback
Placement readiness of students
Food cost control & wastage reduction
Hygiene audit scores
Innovation (new recipes/products introduced)

Pay: ₹25,000.00 - ₹40,000.00 per month

Work Location: In person

Quick apply

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