484 Bakery Jobs - Page 2

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSEtraining for the kitchen production team. Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide develop. Take charge of the assigned kitchen/s of operations. Monitor sanitation practices to ensure that employees follow standards and regulations. Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options. Assist Manager / site In-charge in indenting for provisions and discipline. Responsible to allocate duties for all kitchen staff. Responsible for implementing company discipline and HR policies. Develop and train junior staff at the site to take on more responsibilities in the future. Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures. Ensure that equipment and materials are maintained as per standards. Report and take action in relation to any accident, incident fire, loss or damage. Ensure proper grooming and hygiene from all staff in the production unit. Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers. Plan interesting menus for parties and coffee-shop to ensure high sales. In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Qualifications: Hotel Management Graduate/Diploma. Minimum 7-8 years of experience in hands-on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen. Experience in menu planning and production. Experience in or exposure to bulk cooking.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsibilities: * Maintain high standards of food quality & safety * Well Experienced and Knowledge in South Indian Sweet * Prepare baked goods using traditional methods * Well Experienced and Knowledge in Bakery and Pastry Provident fund Health insurance

Role & responsibilities About the Role Reporting directly to the Directors, and working along the production Assitant, executives and 40+ team. youll be responsible for overseeing all aspects of production and operational performance. Youll lead a core team of 40 permanent staff and manage seasonal hiring of an additional 10–20 casual workers during the peak production season. Key Responsibilities& experience Proven experience (7+ years) in leading teams and managing others effectively within a manufacturing/FMCG environment Lead daily operations across production, packing, maintenance, and logistics Manage production schedules and seasonal workforce planning including recruitment Thorough knowledge of Good Manufacturing Practices HACCP, and Continuous Improvement principles. Identify and implement process improvements to drive efficiency and reduce downtime Report regularly to the Board on KPIs, performance, and operational challenges Maintain and improve property facilities Drive operational excellence to exceed financial targets Strong business acumen, with experience in budgeting, P&L, labour planning, and operational efficiency. Lead business planning, staffing strategies, and succession development across stores. Preferred candidate profile What You Bring: You are a proven commercial leader with a track record of driving growth and performance. You bring: Strategic and financial acumen Strong leadership and team-building capability Experience managing operations in a technical, manufacturing, or engineering context The ability to build trust with the Board, inspire teams, and create lasting partnerships Strong internal and external customer orientation. A deep commitment to quality, safety, and continuous improvement is core! What’s on Offer A pivotal role with the autonomy to lead and influence operations Supportive board and team environment Competitive remuneration and potential for long-term career growth

Support baking of breads, desserts, and basic pastries Follow recipes and maintain oven, fridge, and temperature logs Assist in dessert setup for meals and special dinners

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Responsibilities: * Develop new food products using food technology. * Ensure food safety through HACCP compliance. * Conduct food microbiology testing on snacks and baked goods. Annual bonus Provident fund Food allowance Health insurance

Job description Experience: (a) Minimum 10-12 years in general trade (GT) functions with reputed FMCG organizations, (b) Exposure to the confectionery industry will be an added advantage, but not mandatory. (c) In-depth knowledge of Area, SS and Distributers of 4-5 district of Punjab. (d) Have worked with national/regional push brands not pull brands (e) Have built the sales team and distribution infra for the company's expansion in North India (f) Travel at least 10-12 days a month across Punjab. (g) Should be based at Jalandhar or Chandigarh. (h) Ludhiana, Amritsar, and Patiala , Jalandhar and Chandigarh Experience must Educational Qualification: Graduate. MBA will be an added advantage, but not mandatory. Job Types: Full-time, Permanent Job Types: Full-time, Permanent Pay: 30,000.00 - 50,626.10 per month Benefits: Cell phone reimbursement Internet reimbursement Leave encashment Work Location: In person Job Types: Full-time, Permanent Pay: 30,000.00 - 55,387.03 per month Role & responsibilities General Trade Operations: Lead and manage general trade (GT) functions across assigned territories, ensuring achievement of primary and secondary sales targets in line with company goals. Team Building & Expansion: Build, train, and manage a high-performing sales team and distribution network to support the companys expansion plans across North India, especially in Punjab. Territory Management: Possess strong market knowledge and insights of 45 key districts of Punjab, including established relationships with Super Stockists (SS) and Distributors. Channel Development: Identify, appoint, and manage channel partners to strengthen product availability and market penetration in both urban and rural markets. Sales Strategy Execution: Execute and monitor regional sales strategies with a focus on push-driven brands, ensuring product placement and visibility in high-potential markets. Travel & Market Visits: Regularly travel (1012 days per month) across assigned districts to monitor performance, resolve channel conflicts, and gather market intelligence. Reporting & Analytics: Provide timely and accurate sales reports, forecasts, and market feedback to senior management for data-driven decision-making. Location Preference: The candidate must be based in Jalandhar , with readiness to travel extensively within Punjab. Preferred candidate profile :only from Food / Confectionery / Beverages Industries and only Chandigarh and Jalandhar based candidate need to apply Ludhiana, Amritsar, and Patiala , Jalandhar and Chandigarh Experience must

Job description Distribution / Sales Network - GT - Entire punjab India. Product launches, sales distribution, Motivating channel partners Sales Forecast, Appoint Super Stockiest and Distributers , Business development, Collections Experience: (a) Minimum 10-12 years in general trade (GT) functions with reputed FMCG organizations, (b) Exposure to the confectionery industry will be an added advantage, but not mandatory. (c) In-depth knowledge of Area, SS and Distributers of 4-5 district of Punjab. (d) Have worked with national/regional push brands not pull brands (e) Have built the sales team and distribution infra for the company's expansion in North India (f) Travel at least 10-12 days a month across Punjab. (g) Should be based at Jalandhar or Chandigarh. (h) Ludhiana, Amritsar, and Patiala , Jalandhar and Chandigarh Experience must Educational Qualification: Graduate. MBA will be an added advantage, but not mandatory. Job Types: Full-time, Permanent Job Types: Full-time, Permanent Pay: 30,000.00 - 50,626.10 per month Benefits: Cell phone reimbursement Internet reimbursement Leave encashment Work Location: In person Job Types: Full-time, Permanent Pay: 30,000.00 - 55,387.03 per month Role & responsibilities General Trade Operations: Lead and manage general trade (GT) functions across assigned territories, ensuring achievement of primary and secondary sales targets in line with company goals. Team Building & Expansion: Build, train, and manage a high-performing sales team and distribution network to support the companys expansion plans across North India, especially in Punjab. Territory Management: Possess strong market knowledge and insights of 45 key districts of Punjab, including established relationships with Super Stockists (SS) and Distributors. Channel Development: Identify, appoint, and manage channel partners to strengthen product availability and market penetration in both urban and rural markets. Sales Strategy Execution: Execute and monitor regional sales strategies with a focus on push-driven brands, ensuring product placement and visibility in high-potential markets. Travel & Market Visits: Regularly travel (1012 days per month) across assigned districts to monitor performance, resolve channel conflicts, and gather market intelligence. Reporting & Analytics: Provide timely and accurate sales reports, forecasts, and market feedback to senior management for data-driven decision-making. Location Preference: The candidate must be based in Jalandhar , with readiness to travel extensively within Punjab. Preferred candidate profile :only from Food / Confectionery / Beverages Industries and only Chandigarh and Jalandhar based candidate need to apply Ludhiana, Amritsar, and Patiala , Jalandhar and Chandigarh Experience must

Looking for Field sales Executive with 2-4 years of experience in field sales Product related Field sales to a retail shop, canteens, coffee shops, or caterers/restaurants of bakery products from main kitchen Immediate joiners are preferred Willing to move around to field to pitch the sales and convert the sales to achieve the sales target every month Attractive salary plus incentives per month

Here's a more detailed breakdown of the key responsibilities: Core Baking & Production: Recipe Development and Execution: Creating and adapting recipes for a range of baked goods, from simple breads to elaborate pastries and desserts. Baking Process Management: Overseeing the entire baking process, including ingredient preparation, mixing, shaping, baking, and finishing techniques. Quality Control: Ensuring that all baked goods meet established quality standards in terms of taste, texture, appearance, and consistency. Inventory Management : Monitoring ingredient stock levels, ordering supplies, and managing inventory to ensure efficient production. Pastry Section Management: Kitchen Organization: Maintaining a clean, organized, and safe baking environment, adhering to food safety and sanitation guidelines. Equipment Operation and Maintenance: Utilizing and maintaining various baking equipment, such as ovens, mixers, and other specialized tools. Staff Management and Training: Supervising and training junior pastry chefs and kitchen staff, ensuring they understand proper techniques and safety procedures. Collaboration: Working with other kitchen staff, including the head chef and sous chef, to coordinate menu planning and ensure smooth service. Customer Interaction and Menu Planning: Menu Development: Creating and suggesting new menu items, including seasonal specials and custom-designed desserts for special occasions. Customer Consultation: Meeting with customers to discuss custom orders and special event requests for baked goods. Staying Updated: Keeping up-to-date with the latest food trends, techniques, and best practices in the pastry and baking industry. for more details call or whats app Mayank (HR Manager) Mob: 7897037297 Mail: Mayank@hirex.co.in

As a Shift Executive at our Krishnagiri location, you will be responsible for efficiently managing the shift manpower to enhance productivity. Your primary duties will include ensuring the timely completion of the day's production schedule, monitoring processes, conducting in-process checks, and coordinating with other departments to achieve the desired output. Additionally, you will be tasked with maintaining production records, optimizing yield, streamlining workflow to minimize downtime, and planning preventive maintenance activities. Training and developing both migrant and new manpower will be crucial aspects of your role, along with overseeing housekeeping practices, ensuring compliance with Good Manufacturing Practices (GMP), and implementing the 5S methodology to uphold a safe working environment. Ideally, you should possess 2-5 years of experience, with a background in Bakery and Confectionery being an added advantage. A Bachelor's degree in Food Technology, Mechanical, or Electrical Engineering (B.E/B.Tech) is required to qualify for this position. If you are a proactive individual with excellent organizational and leadership skills, we encourage you to apply and contribute to our team's success.,

Job description : List all Bakery/FMCG outlets (use TSI, PSRs/DSMs for listing). Classification of outlets. Make Route maps for optimum coverage. Retailing / Wholesaling. Manage distributors performance. Distributor claims handling. Achieving primary and secondary targets. Short-listing and recommendation of distributors. Reporting & resolving of grievances and consumer complaints. Implementing & settlement of schemes. Product availability, visibility and Merchandising. Distributor salesmen, SR and TSI activity monitoring. To ensure availability of adequate funds (BG/SD) and infrastructure at distributors point. Opening new outlets and its monitoring. Planning and utilization of BTL budgets. Reporting of competitors activities.

Responsibilities: * Mix ingredients, shape dough & bake goods * Maintain cleanliness & safety standards in kitchen area * Ensure quality control through taste testing * Collaborate with team on new product development Food allowance