9 Bakery Chef Jobs

Roles and Responsibilities Assists Head Chef/Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Oversees bakery, pastry, and confectionery sections to maintain consistency in taste, texture, and appearance. Develops new recipes and menus to stay updated on industry trends and customer preferences. Manages inventory levels of ingredients, supplies, and equipment to minimize waste and optimize costs. Collaborates with other departments (e.g., hotel management) to ensure seamless service delivery. Desired Candidate Profile 10-16 years of experience as a Pastry Sous Chef or similar role in hotels or restaurants. Strong knowledge of baking techniques, including bread making, cake decorating, cookies preparation etc. . Proficiency in patisserie skills such as chocolate work and ice cream creation. Can also connect with me over my mail siddhant.kanojia@sodexo.com

Pastry Sous Chef Mumbai, Chandigarh, Jaipur, Karnal ,Nagpur,Chennai Job Scope Coordinating with sales team for demo appointment. Conducting demo at client place. Meeting and relationship building with chef. Understanding of market and competition. Thorough in product usage and description. Technical sound knowledge of product ingredients and usage pattern Comfortable to travel as and when required. Succesful demo and product presentation and converting new accounts to business Regular follow up with clients To train existing sales team on product features and usage Qualification Diploma or certified course in Bakery Application Desired Experience Skills Minimum 4-8 years as bakery chef / asstt for certified candidates. Minimum 2 years experience as bakery asst chef for diploma holders Key Responsibilities Product Presentation skills. Good communication and good listner. Shall be confident in his job and self starter.

The Bakery Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. Essential Job Functions: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc following traditional and modern recipes Assist with developing, implementing, and maintaining new recipes, presentations, and products. Assist the Pastry Chef with the coordination and direction of the pastry operation. Supervises the preparation and production of all baked goods Prepares specialty baked goods for in-house and catered events Inspect the quality of the ingredients and measure them for specific recipes Pair recommended desserts with appropriate non-alcoholic drinks, etc Control effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Ensure kitchen equipment is in good condition and meets all requirements Performs other duties as assigned to meet business needs Supervisory Responsibilities: Supervises day-to-day activities; provides a Hands On approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. Key Skills : Team Handling Pastery Chef Bakery Chef

Prepare diverse baked goods using traditional/modern recipes. Assist in recipe development, supervise production, ensure quality, manage inventory, train staff, & maintain equipment. Support pastry chef and ensure efficient cost-effective operations. Required Candidate profile Skilled in traditional/modern baking with 10+ yrs experience. Strong in recipe dev, cost control, staff training, quality check, and pastry team coordination. Creative, organized, and detail-oriented.

We have following job opening for Mohali: Head Chef Bakery - 01 Steward - 05 Captain Steward - 02 The candidate should be well versed with all aspects of their respective field

Pastry Sous Chef Mumbai, Kochi, Chandigarh,Jaipur Job Scope Coordinating with sales team for demo appointment. Conducting demo at client place. Meeting and relationship building with chef. Understanding of market and competition. Thorough in product usage and description. Technical sound knowledge of product ingredients and usage pattern Comfortable to travel as and when required. Succesful demo and product presentation and converting new accounts to business Regular follow up with clients To train existing sales team on product features and usage Qualification Diploma or certified course in Bakery Application Desired Experience Skills Minimum 4-8 years as bakery chef / asstt for certified candidates. Minimum 2 years experience as bakery asst chef for diploma holders Key Responsibilities Product Presentation skills. Good communication and good listner. Shall be confident in his job and self starter.

Coordinating with sales team for demo appointment. Conducting demo at client place. Meeting and relationship building with chef. Understanding of market and competition. Thorough in product usage and description. Technical sound knowledge of product ingredients and usage pattern Comfortable to travel as and when required. Succesful demo and product presentation and converting new accounts to business Regular follow up with clients To train existing sales team on product features and usage Qualification Diploma or certified course in Bakery Application Desired Experience Skills Minimum 4-8 years as bakery chef / asstt for certified candidates. Minimum 2 years experience as bakery asst chef for diploma holders Product Presentation skills. Good communication and good listner. Shall be confident in his job and self starter.

Immediate Hiring of CDP for Pastry Department at Theobroma Foods at Bangalore-CK!!!! Role & responsibilities To take care of daily food preparation to meet standards and quality set by the Company To co-ordinate daily tasks with Sous Chef To supervise the work of DCDP and Commis To estimate daily production needs and to check the quality of raw and cooked food materials To ensure that the production, preparation and presentation of food articles are of highest quality standards To ensure highest standards of guest satisfaction in terms of quality of products To ensure highest adherence to food cost on the perpetual basis To ensure documentation of all Standard Operating Procedures and policies pertaining to food preparation, receiving, storage and sanitation To document all menu items, recipes, method of production and presentation standards To operate all department equipment and ensuring the correction of malfunction if any To implement excellent menu creations to enhance feel good factor for customers To follow high standards of cleanliness and hygiene in all processes

Immediate Hiring of Commis 1 for Pastry department at Theobroma Foods - Bangalore CK!!! Role & responsibilities To forecast and document the raw material requirement from stores for the duration of one week To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift To ensure that the work stations are properly equipped at the commencement of shift To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc To report to DCDP & CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc To reconcile and prepare the report of raw material consumption, finished products, wastage & spoilage details, etc on monthly / fortnightly basis To execute the work through Commis III & II according to menu specification prepared by DCDP To prepare products as per the menu recipe approved by the Company To maintain daily log book and also register of equipment. To record all critical observations regarding day to day operations and maintenance of equipment To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift