210 Bakery Jobs - Page 4

Company Description Delifrance is a leading French bakery and pastries brand with over 37 years of experience. The company is part of the Grands Moulins de Paris (The Great Mills of Paris), Vivescia Group, which ensures high quality ingredients. Delifrance India located in New Delhi offers a taste of France with its range of bakery products. Role Description This is a full-time on-site role for a Continental Chef De Partie(CDP) at Delifrance India located in Ludhiana/Rajpura/New Delhi. Qualifications * Proven experience working as a Continental Chef De Partie (CDP) or relevant role. * Good experience with bakery and pastry. * Thorough understanding of various cooking methods, ingredients, equipment and procedures. * Familiarity with industry regulations and health and safety practices. * Excellent knowledge of continental dishes with experience in preparing and cooking. * Strong attention to detail, organizational and leadership skills. * Ability to work in a fast-paced environment, handle multiple tasks, and work well under pressure. * Effective communication skills and good team player ability.

The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: Basic understanding of cooking methods, ingredients, and equipment Good hygiene and cleanliness practices Ability to lift heavy objects and remain on your feet for extended periods of time Attention to detail and strong communication skills Ability to follow instructions and work as part of a team Prior experience in a professional kitchen is a plus, but not required Culinary education or certification is a plus, but not required

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Education- IHM Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

Job description Urgent Opening for the Sales Executive in FMCG Sector Job Location: Baroda, Rajkot , North Gujarat & South Gujarat Education: Graduate Exp: 3-4 Years Job Responsibility Market Penetration: Identify and onboard new retailers and distributors in open markets of Baroda and Rajkot. Sales Target Achievement: Achieve monthly and quarterly sales targets as assigned by the Area Sales Manager. Retailer Relationship Management: Maintain strong relationships with existing retailers, ensure regular orders, and resolve any issues. Product Promotion: Execute in-store branding, sampling, and promotional campaigns effectively. Competitor Tracking: Keep a close eye on competitor activities and provide regular feedback to the management. Reporting: Submit daily sales reports, market feedback, and inventory updates. Route Planning: Optimize daily visit routes to maximize coverage and sales output. Payment Collection: Ensure timely payment collection and adherence to credit policies Job Type: Full-time Pay: 20,000.00 - 25,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person e

Commi I : Bakery F&B Production 3-5 Years Full-time Leh Job Summary: We are looking for a skilled Commis I Bakery to join our pastry and bakery team. The ideal candidate will be responsible for preparing a variety of baked goods, including breads, pastries, cakes, and desserts, while maintaining high-quality standards in taste, texture, and presentation. Key responsibilities include dough preparation, baking, decorating, assisting in menu planning, ensuring proper storage of ingredients, and maintaining hygiene and safety standards in the bakery section.

Description Receive bakery goods, check specifications, ensure appropriate storing and contribute to stocking the bakery station with the right items Supervise and control that the bakery production is in conformance with the set quality, time, hygiene, cleanliness and presentation specifications Implement adequate hygienic procedures and guidelines as set for the brand, ensure that health and safety regulations are followed at all times, and report descrepencies to hierarchy Assist in preparing and cooking all bakery items in conformity with the set specifications and as per the instructions of the Regional Bakery Chef Prepare the bakery display section and ensure its maintenance as per the instructions of the Brand Manager Supervise and train team members on all key responsibilities in the bakery section and ensure that they comply with the set statutory regulations Carry out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy Qualifications Technical Degree in Food and Beverage or Hospitality Management 2-3 years of experience in F&B operations Fluency in English for more details call or whats app Mayank (HR) Mob: 7897037297 Mail: Mayank@hirex.co.in

• To prepare food as per the set standards. • Assist in bakery preparation and portioning as and when required.

Retail Sales Customer Handling Counter Sales Bakery experience is a plus Handle store operation, Inventory handling, billing Experience required from Food and beverages department Share your resume: 97739 84478

Role & responsibilities Should have good experience and knowledge in making Gelato Ice creams. Should have good product knowledge and good communication skills. Should have the capability to handle the Gelato section and maintain the hygiene standards Preferred candidate profile Candidate having Proficiency and experience in making frozen desserts such as fresh Gelato Ice cream at Live counter. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Experience 5 years and above Compensation Offered Based on experience, Negotiable. Location of posting Nellore, Andhra Pradesh Contact Information: 7997733000, 7794999837 Email hr@rainentertainments.com, careers@rainentertainments.com Education Graduation/Diploma Keywords Well experienced Gelato Ice cream maker

The Head Chef Patisserie is responsible for leading and managing the pastry kitchen operations. This role involves developing new dessert recipes, supervising pastry chefs and bakers, ensuring the highest standards of quality and presentation, and maintaining cost control and hygiene standards. Key Responsibilities: Menu Development: Design and innovate dessert and pastry menus aligned with current trends and customer preferences. Regularly introduce seasonal and festive specials. Kitchen Management: Supervise, train, and motivate pastry team members. Ensure all pastries and desserts are prepared to high standards consistently. Organize production schedules and delegate tasks efficiently. Quality & Hygiene: Enforce strict adherence to hygiene, sanitation, and safety standards (HACCP). Maintain cleanliness and organization of the pastry kitchen at all times. Cost Control & Inventory: Monitor and control food costs, portion sizes, and waste. Manage inventory of ingredients and ensure proper stock rotation. Liaise with suppliers for procurement of high-quality ingredients. Team Leadership: Conduct training and performance reviews of pastry team members. Foster a positive and collaborative kitchen environment. Customer Experience: Collaborate with F&B service teams for dessert presentation and guest feedback. Attend events and functions to present signature creations as required. Qualifications & Skills: Degree/Diploma in Culinary Arts, with specialization in Baking and Patisserie. 5+ years of experience in a professional pastry kitchen, with at least 2 years in a supervisory role. Expertise in classic and modern pastry techniques, chocolate work, sugar art, and plated desserts. Strong leadership, organizational, and time management skills. Creativity, attention to detail, and passion for excellence. Knowledge of food safety and sanitation standards. Preferred Experience: Experience in 5-star hotels, luxury patisseries, or high-end bakeries. Exposure to international pastry trends and techniques. Familiarity with menu costing and kitchen management software

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COMPANY PROFILE The company is the largest premium bakery and patisserie brand in India headquartered in Mumbai. It started in 2004 as a family run company and has since transitioned into a professional managed organisation with ICICI Venture as a private equity investor. The companys success has been built key pillars – exceptional products, honest pricing, and warm service. As such, continuous product innovation is core to the success of the company. The company has a wide product range across multiple categories, including brownies, pastries, desserts, Viennoiserie, cookies and crackers, chocolates, sandwiches, savouries, breads, and beverages. All the products are produced in the central kitchen and sold primarily through self-owned outlets with a small percentage of sales of select categories through ecommerce channels. The company currently has 90+ self-managed retail outlets across 5 cities - Mumbai, Pune, Delhi NCR, Hyderabad, and Bengaluru. These are serviced through four central kitchens – Mumbai, Delhi, Hyderabad, and Bangalore. Facebook: https://www.facebook.com/theobromaindia/ Instagram: https://www.instagram.com/theobromapatisserie/?hl=en DESIGNATION CDP – Chef de Partie REPORTING TO Section head / Sous Chef/Exec sous chef DEPARTMENT Production PURPOSE OF ROLE The CDP works under the guidance of the executive chef or executive sous chef and is responsible for leading his/her assigned team in a hands on manner, so that production is done in a timely, Safe and Hygienic manner, while complying with all the relevant SOP and ensuring the use of correct equipment and tools. KEY DELIVERABLES 1. Work as a team member 2. Responsible for all the products produced in the section as assigned by section head/ sous chef/exec sous chef. 3. Be conscious of and protect the Theobroma Quality Standards. 4. Follow all health and safety guidelines, and lead by example – follow very high standards of personal hygiene. 5. Inspect the work area, machinery and tools, Cleanliness of the cold storage, dry storage, and employee hygiene and personal grooming. Ensure that all non-compliances are reported and rectified. 6. Check the days production plan, report any challenges to the sous chef, and give the days work schedule to the reporting team. 7. Prepare the requisition for raw materials based on the production plan. 8. Check the receipts from scaling room, stores and from other sections of kitchen to make sure products received for production are the correct type and of correct quality. Must check the date of expiries and the taste for items produced inhouse. Ensure FIFO. 9. Continuously monitor the production to ensure all standards are followed, cleanliness is always maintained as per Theobroma standards and tasting is done. 10. Update production logs at the start and end of any production batch. 11. Ensure correct labelling and date tagging on all production. 12. Report all problems or non-compliances directly to the supervisor. 13. Report immediately any shortfall in raw material, quantity of production or quality of production. 14. Follow all health and safety requirements in self and teams work and report any dangerous or unsafe practice to the executive sous chef. 15. Prepare the Holiday plan for the section ensuring that the work is not affected during peak time and festival time and sufficient time is available. Submit the plan to the exec sous chef. 16. Take permission from exec sous chef before allowing over time for self or for reporting staff. 17. Be very conscious of wastage and prevent it. 18. Be ware of the companied HR policies and apply to workplace. 19. All company training has to be completed by self and all training schedule for the staff to be carefully followed. Identify and complete on the job training for staff reporting to you. Physical Requirements 1. Should be in excellent health. 2. May have to work extended hours. 3. May have to work in shift including night shifts, including weekends and national/state holidays. 4. May have to occasionally lift or work with heavy weights up to 20 kg. 5. Job requires standing for the duration of the shift. Education and Experience 1. Preferred Degree Diploma in culinary management from a reputed institution 2. Preferred advanced courses or certifications in pastry and bakery. 3. Minimum 1 Year of experience as CDP or 2 years’ experience as DCDP in pastry and bakery operations in hotels, standalone or chain bakeries and pastries or cruise lines. 4. Exposure to pastry, cake, desserts, cookies, Viennoiserie, chocolate, sandwiches, and savouries Knowledge and Skills 1. Able to demonstrate the ability to read, write and interpret a recipe and SOP given in English. 2. Basic arithmetic knowledge/computation skill is required. 3. Basic computer knowledge is required. 4. Production and finishing of bread and pastry. 5. Ability to maintain an eye for detail. 6. Aware of food safety related Hygiene and Cleaning standards. Personality, Values and Attitude 1. Alignment with Theobroma values (guest centricity, collaboration, ownership, excellence, entrepreneurship) and ethical principles (integrity, respect for others, transparency, confidentiality). 2. Persevering nature 3. Positive and self-motivated. 4. Able to work and lead team under stress. 5. Ability to work with colleagues in a cooperative and positive manner even under stress. 6. Attitude to learn on the job and ability to learn and improve his/her knowledge and skill. OTHER REQUIREMENTS 1. May be required to travel for short durations to other company kitchens. 2. May be required to be transferred to other company kitchens Role & responsibilities Preferred candidate profile

Designation - Waiter Qualification - Diploma / B.sc Hotel management Experience - 0 to 5 years Location - Dubai Salary - 1500 AED to 2000 AED Free Food, Accommodation,Transport Visa Type - Direct Employment Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo-2 4.Educational document photocopy contact HR - 7200189717 Perks and benefits Free Food and Accommodation.

Roles and Responsibilities Manage daily bread production, ensuring high-quality products are delivered on time. Supervise junior bakers to improve their skills and knowledge. Maintain accurate records of inventory, waste disposal, and quality control checks. Ensure compliance with food safety standards and HACCP guidelines. Collaborate with other departments to optimize product offerings and reduce waste.

Bake different bread types, like pretzels, baguettes and multigrain breads Adjust oven temperatures to ensure proper baking Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits) Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers Experience as a Baker, Pastry Chef or similar role Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters Understanding of food safety practices Experience with cake decoration techniques Excellent time-management skills Have valid passport and ready to relocate for 3 years contract in Kinshasa

Sokeri is a successful cloud kitchen in Banjara Hills, Hyderabad, specializing in healthier food choices (Cakes, Deserts & Sweets) Want a Experienced Bakery Chef to manage the kitchen - production, staff, delivery etc. Required Candidate profile Telugu Speaking Must stay within 5km of Banjara Hills or be willing to relocate nearby Must have worked in a decent sized Bakery and have some kitchen and staff management experience.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage. Location - Chennai,Gurugram,Delhi

Do you crave the taste of successCan you handle the heat in the kitchen and keep your team cool at the same timeThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation creating memorable moments for our guests, As Pastry Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Pastry Chef: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved Supervises the kitchen team fostering a culture of growth, development and performance within the department Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Pastry Chef: Experience in kitchen Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions with proven problem-solving capabilities offering support where required Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experience of working with IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world At Radisson Hotel Group we believe that people are our number one asset As one of the worlds largest hotel companies, we are always looking for great people to join our team If this sounds like an ambition you share, then start with us, To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers radissonhotels , Skills Fast-Paced Experience confectionery Bkery

Job Role: Sales Executive Industry Bread, FMCG, Food Products Job Skills: Sales, Business Development Job Summary: Top Bread & FMCG foods Manufacturing company looking for an experienced, passionate, and motivated Sales Executive to join our sales team. Your main responsibility will be to drive our business success by implementing a strong and sustainable sales strategy. About The Role: Primary Sales, Direct Sales/ GT Sales, Recibo Tracking DDSM/ Sales Man, Privilege Customer/ Secondary billing, Depot Handling, Beat Mapping, Outlet Billing Handling, Focus Product execution, Regular Review, Gate Meeting, Identify and appointing Distributer Area, New Product launch exhibition.

Able to follow recipes and instructions accurately. Good knowledge of pastry arts and ingredients

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.

Responsibilities: Maintain cleanliness & organization of kitchen area Prepare bakery products. Follow food safety protocols at all times Prep ingredients under supervision Full training will be provided.

Preparation and Baking: Prepare a wide range of baked goods like cakes, cookies, pies, bread, and pastries, following recipes and techniques. Recipe Development: Create new recipes and adapt existing ones to meet customer needs and preferences. Decoration and Presentation: Decorate pastries and desserts with various icings, toppings, and other embellishments to create visually appealing and tasty treats. Quality Control: Ensure the quality and consistency of all baked goods, maintaining standards and freshness. Inventory Management: Monitor and order ingredients and supplies for the bakery, ensuring an adequate supply. Staff Supervision: Train and supervise junior baking staff, ensuring they understand baking techniques and maintain a clean work environment. Food Safety: Adhere to food safety and sanitation guidelines, maintaining a clean and organized bakery area. Collaboration: Work with other kitchen staff and management to ensure seamless operations. Menu Development: Contribute to menu planning, suggesting new seasonal items and desserts. Equipment Maintenance: Operate and maintain baking equipment, ensuring its proper functioning.

Were Hiring: Chef de Partie – Cakes & Desserts Noida | Full-time | Growth Role | India’s Next Big Dessert Brand We’re Creme Castle — a Shark Tank-backed brand shaking up how India eats dessert. From 17+ outlets in Delhi NCR to new launches in North India like Jaipur and Chandigarh , we’re growing fast and hungry for talent. Looking for a CDP who’s ready to lead recipes, drive innovation, and bring structure to chaos . What You’ll Do: Head production of cakes, desserts & confections Launch new recipes from idea to scale — R&D meets rollout Build and implement SOPs that actually stick Train and mentor pastry staff across locations Work directly with founders to scale the kitchen backbone What We’re Looking For: 2–5 years in a high-volume pastry or bakery setup Strong understanding of baking science and kitchen ops Experience in structured kitchens (cloud or retail) Bonus if you’ve worked in leading Indian brands (L’Opra, Theobroma, etc.) Why Creme Castle? Fastest-growing bakery brand in North India Real ownership & freedom to lead R&D Path to kitchen leadership across cities A team that’s obsessed with product, speed, and structure Interested? DM or mail us at contact@cremecastle.in or call at 9910158851 Subject: CDP – Creme Castle

WE ARE HIRING! Join Our Culinary Team at Hotel Royal Orchid, Bangalore We are looking for a Passionate and creative Pastry Chef to join our team. Position: Pastry Chef Location: Hotel Royal Orchid 1, Golf Avenue, Adjoining KGA Golf Course, Airport Road, Bangalore- 560008 Experience: Relevant experience in pastry and dessert preparation preferred Skills Required: Expertise in baking and dessert creation Creativity and attention to detail Ability to work in a fast-paced environment Team player with excellent communication Interested candidates can apply by sending their CVs to: hr.royal@royalorchidhotels.com