BAKERY CHEF

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Job Summary:

Bakery Chef

Roles & Responsibilities:

• Prepare and produce bakery items such as breads, buns, cookies, cakes, pastries, doughs, and other baked goods.
• Ensure all products are prepared according to standardized recipes and plant SOPs.
• Handle bulk production with consistency in taste, texture, and quality.
• Monitor baking temperatures, timings, and equipment settings.

• Recipe Development

• Assist in R&D for new bakery products.
• Modify or create recipes based on market demand and product improvement.
• Maintain hygiene standards as per FSSAI and plant compliance.
• Check raw material qualityflour, yeast, butter, sugar, additives, etc.
• Ensure proper storage, labeling, and handling of bakery ingredients.
• Maintain stock levels of bakery ingredients and request replenishment when needed.
• Operate and maintain bakery machinery such as mixers, ovens, sheeters, proofers, etc.
• Report equipment issues to maintenance teams.
• Guide and train bakery assistants and production staff.
• Coordinate with the Quality Team, Production Manager, and Dispatch Team for smooth operations.
• Maintain production logs, batch records, wastage reports, and daily production sheets.
• Follow all GMP, HACCP, and safety standards.

Requirements:

• 25 years of experience as Bakery Chef/Bakery Production Chef.
• Experience in commercial/industrial bakery or food processing plant preferred.
• Strong knowledge of dough handling, fermentation, baking techniques, and food safety standards.
• Ability to manage bulk production efficiently.
• Good communication and team-management skills.