210 Bakery Jobs - Page 6

Roles and Responsibilities Organize the proper set up and readiness of each item on menus. Ensure that the kitchen operates in a timely way that meets our quality standards. Work with service and chefs to maintain kitchen, staff ability, and training opportunities. Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Arrange items in proper trays systematically at the place assigned. Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated. Prepare food adhering to quality and portions as stipulated. Garnish and serve accompaniments in the proper serving dishes. Prepare all orders promptly in the proper sequence. Prepare the dishes is an attractive manner. Use all foods promptly and minimize food waste. Avoid and eliminate all possible wastage. Implements, Equipments and Appliances. Maintain and handle all equipment properly. Switch off all electrical appliances when not in use. Keep all implements systematically and to clean before and after use. Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times. Keep the work area neat and tidy at all times. Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor. Prepare food under hygiene conditions. Maintain personal hygiene. Check and bring raw materials from the stores. Sort out and arrange for distribution as directed. Arrange for proper storage and to remove all leftovers systematically as stipulated. Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT. Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas. Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues. Conduct himself in such a manner so as to encourage fellow employees to do likewise. Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it. Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom. Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position. Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate. Desired Candidate Profile Preferred candidates from Pan India locations. Pleasing and smart personality. Experience working in a reputed hotel or resort. A team player and a self-starter. Diploma or degree in Hotel Management or related field or Relevant Experience. Excellent personal hygiene and grooming. Excellent written and spoken communication in English and Hindi, guest service and time management skills. Hands on prior work experience and worked in beach property. Department vacancies across all Commis 1/2/3, DCDP, CDP levels: All Rounder Cuisine Chefs - 2 South Indian Cuisine Chefs - 2 North Indian Cuisine Chefs - 2 Continental Chefs - 2 Chinese Chefs - 2 Bakery Chefs - 2

Technical/demonstration chef profile. Create New and Exciting Design for Different Application Using Our Products Visit to Key Customers Solve Market Related Issues Develop the New Product as Per Key Accounts Needs Prepare A Wide Variety of Goods Such as Cakes, Pastry, Desserts, Cupcake Etc. following the traditional & modern recipes & design. Work with Regional/State Head to Support/ Empower Key Accounts, Technically Work with Key/Good Accounts at Regional Level to understand their need and Work onto The Same. Regular Visit to Key Customers Following Their Monthly Working Planning in Coordination with State Head and HQ.

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.

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.

Retail Sales Customer Handling Counter Sales Handle store operation, Inventory handling, billing Experience required from Food and beverages department Good Communication and interpersonal skills required

Job description:- Job Role :- Sous Chef - ( Pastry ) Exp :- 5 to 7 Years Location :- Ahmedabad Key & Responsibilities :- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Required Candidate profile:- Flexible working hours subject to the demands of the business. Able to work under pressure. Experience:- At least 5 year's experience Pastry ,hot Kitchen in a well-established restaurant or catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry. Salary - Competitive Interested Candidate, Kindly send the resume at poonamoasis@gmail.com Regards, Poonam Chiplunkar SG OASIS CONSULTANCY PVT LTD

- Preparing, cooking & presenting high quality Bakery products in Bulk as per schedule - Creating new menu items & recipes. - Health, Hygiene & Safety - Managing + training Commis Chefs - Portion & waste control - Managing Daily Bakery Operations

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stored correctly Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Awareness departmental targets and strive to achieve them as part of the team Be environmentally aware What are we looking for? A Demi Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skil

Chef : Role Overview : We are seeking a talented and visionary Chef to handle our kitchen team and craft exquisite European cuisine. This is an exciting opportunity for an experienced culinary professional to showcase their expertise, innovate with seasonal menus, and uphold Olegios reputation for excellence. Requirements: Proven experience as a Head Chef or Executive Chef, preferably with expertise in European cuisine. Culinary degree or equivalent professional training. Exceptional leadership and team management skills. Strong knowledge of food safety regulations and best practices. Creativity, attention to detail, and a passion for delivering high-quality dishes. Ability to work under pressure and in a fast-paced environment. Excellent communication and organizational skills. Flexibility to work evenings, weekends, and holidays as needed. Pastry Chef : Role Overview : We are seeking a creative and skilled Pastry Chef to lead our dessert section and create exceptional pastries, cakes, and confections that delight our guests. This role is perfect for someone passionate about the art of baking and who thrives in a dynamic, high-quality culinary environment. Requirements: Proven experience as a Pastry Chef, Baker, or in a similar role in a high-end restaurant or patisserie. Expertise in European pastry and dessert techniques. Creativity and passion for developing unique and memorable desserts. Strong attention to detail and dedication to quality. Ability to manage time efficiently in a fast-paced kitchen environment. Excellent communication and teamwork skills. Flexibility to work evenings, weekends, and holidays. What We Offe r: Competitive salary and performance-based incentives. Opportunity to lead a dynamic team and innovate in a creative culinary space. A chance to work in a premium restaurant that values quality, authenticity, and customer satisfaction. Professional development opportunities and support for culinary growth.

Designation: BDE/ Assistant Manager- Horeca sales Preferred candidate profile Must have experience in FMCG Company Must have experience in Horeca / Instituional sales / Corporate Sales Graduation Mandatory Age below-40 YRS Male candidates Perks and benefits 5 LPA CTC Contatc: shobhabvots@gmail.com 7406374449

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Bread and Brownie- Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

Pastry chef SALARY--450 USD -500 USD Minimum 3+years' experience prefer any Reputed Restaurant or hotel working as Pastry chef Who know to make all kind of cakes Cake prepare video must need Accommodation & Food provided by company Immediately joining need Interested visit our office Swagatham Resource Management India Pvt Ltd, No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042. Time : 9am-5pm [ All working days ] Contact : Swetha HR 7305457998/Sowmiya HR- 7845228682 / Sabitha # 7338768300( Feel free to call / whatsapp us for any clarification 9am to 6pm only )

We are a micro bakery looking for a baker with 2 to 3 years of experience in baking, preferably with experience in bread baking. This is a great opportunity for someone at a beginner to mid-level skill range who wants to grow in a hands-on, small-batch baking environment. Requirements: • 2 to 3 years of experience in baking (bread experience preferred) • Willingness to learn and adapt to our baking processes • Comfortable working in a small team • Passion for quality ingredients and craftsmanship Role & responsibilities day-to-day production of bread inventory management Preferred candidate profile Perks and benefits

Job Role :- CDP Bakery & Pastry Location :- Ahmedabad Exp :- 4 to 7 Years Responsibilities:- Baking and Pastry Production: Prepare a wide range of baked goods, including pastries, cakes, pies, breads, and other desserts. Follow established recipes and develop new ones. Ensure consistent quality and appearance of all baked goods. Decorate pastries and cakes with various icings, toppings, and other decorative elements. Menu Planning and Development: Contribute to menu planning and development, suggesting new items and seasonal offerings. Create and design custom-made desserts and pastries for special events or customer requests. Inventory and Ordering: Monitor and order ingredients, supplies, and equipment for the pastry and bakery section. Maintain accurate inventory records and ensure proper storage of ingredients. Staff Management and Training: Supervise and train pastry cooks, bakers, and other kitchen staff. Delegate tasks and provide guidance to ensure efficient workflow. Quality Control and Sanitation: Maintain a clean and sanitary work environment. Ensure compliance with food safety and hygiene standards. Monitor the quality of ingredients and finished products. Other Duties: Assist with other kitchen tasks as needed. Stay up-to-date with the latest trends and techniques in pastry and baking. Interested candidates can apply your resume on shivaniwarakoasis@gmail.com Thanks & Regards Shivani Warak SG OASIS

Lead daily artisanal Pastry & Bread production. Develop new seasonal menu(including food costing, SOP, etc.) Train staff & ensure consistent quality from viennoiserie to patisserie. Upheld top-tier Hygiene, Safety & Presentation Standards.

Drives Sales Volume Create a culture of self-order through Coke Buddy. Undertakes volume responsibility by order generation from OAG outlets. Ensures delivery against order taken with proper billing. Drive same store growth. Increasing Reach of Distribution Ensure increase in product distribution across channels by opening new outlets. Ensure billing in these outlets in line with UF, MSBF norm. Drive Market Execution RED / iRED Drive Chilled Activation Placement of cooler in prime position of the outlet as well as Drive Chilled Availability, Large OYA / Cooler placement in OAG. Merchandise cooler & maintain brand order as per RED standards. Ensure cooler is pure & clean, and in working condition. Educate Retailer on how to raise cooler complaint. Ensure product rotation as per FIFO In the Cooler as well in the Outlet to reduce the BBD impact in the market Drive Ambient Activation Ensure placement of channel equipment like racks, poster, counter-top etc. in line with the RED standard. Drive product display like cooler top display, shelf display, rack display, end-cap, floor stacking in OAG to drive incidence. Drive Vertical Expansion Retailer loyalty program, Rewards in Different Channels and Drive Quantity Purchase Display Scheme. Drive Product Availability through Outlet Billing GREEN Ensure outlet visit as per permanent journey plan and maintain PJP compliance & productivity. Ensure availability of relevant SKUs in the outlet in as per Town/Channel/Segment mentioned in the SFA tab MSBF, UF, NPD. Ensure NARTD billing. All outlets should be billed in a month, at regular frequency Ensure productivity of all the available cooler as per standardization (Gross Revenue by cooler size). Reporting Submit standard reports as per specified frequency Collect market information on Competition promotions & movement, discounts and schemes. Customer Relationship Build strong business relationships with customers by taking ownership and support of supervisor in issue resolution; schemes and discounts settlement and cooler related complaints. Interested candidates can share their resumes at 7718080267

Roles and Responsibilities Prepare high-quality baked goods such as bread, croissants, and other pastries according to recipes and presentation standards. Maintain a clean and organized workspace, adhering to food safety guidelines and hygiene practices. Monitor inventory levels of ingredients and supplies, reporting any discrepancies or issues promptly. Collaborate with other kitchen staff members to ensure efficient workflow during peak periods. Ensure compliance with company policies, procedures, and quality control measures.

Stone hedge Group of Hotels owned two luxury and three lean luxury hotels at leh, ladakh. We are looking for a bakery chef with good knowledge of bakery and confectionery.

Preparation and preparation of complete meals or individual dishes and dishes. Prepare and cook special meals for patients as directed by a nutritionist or chef. Scheduling and monitoring kitchen helpers. Monitor kitchen operations.

A Commis Chef, or junior culinary employee, assists in preparing food, maintaining kitchen standards, and supporting senior chefs in a restaurant kitchen. .

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.

The Pllazio Hotel, Gurgaon is looking for Trainee to join our dynamic team and embark on a rewarding career journey Assisting experienced employees with their daily tasks and responsibilities Observing and gaining hands-on experience in various aspects of the job Receiving feedback and guidance from supervisors and mentors Completing assigned projects and tasks under the supervision of experienced employees Collaborating with team members and contributing to team projects Demonstrating a strong work ethic, positive attitude, and a willingness to learn and grow

CDP/DCDP/Commie & Outlet Incharge, Restaurant Captain & Steward Job Title: Commis Chef - Multi-Cuisine Location: Hyderabad Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Position: Chef de Partie (CDP) - Multi Cuisine Department: Kitchen Job Summary: As a Chef de Partie (CDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards. You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant. Key Responsibilities: Culinary Expertise: Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines. Ensure the quality and consistency of food items by following standard recipes and presentation guidelines. Section Management: Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section. Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations. Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace. Monitor and maintain proper storage and handling of food items to prevent contamination. Menu Development: Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance. Address any inconsistencies promptly and take corrective actions. Training and Development: Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures. Foster a positive and collaborative working environment within the kitchen team. Ordering and Inventory: Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed. Minimize waste through careful portion control and effective stock rotation. Collaboration: Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain effective communication and coordination in a fast-paced kitchen environment. Customer Interaction: Collaborate with front-of-house staff to address customer preferences, dietary restrictions, and special requests. Requirements: Proven experience as a Chef de Partie in a multi-cuisine setting. Culinary degree or relevant certification. In-depth knowledge of various cuisines and cooking techniques. Strong organizational and leadership skills. Ability to work well under pressure in a high-volume kitchen. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation regulations. Interested candidates share your updated resume - hrd8.pawf@gmail.com

Job Overview We are looking for a skilled and passionate CDP to be a part of our team at Bakers Club. As a CDP, you will be responsible for managing the preparation and finishing of various baked goods, including breads, cakes pastries, cookies, viennoiserie, snacks, and chocolates. This is a full-time position based in Bengaluru, Karnataka, India. The ideal candidate should have 3-8 years of experience with a passion to learn, explore, and contribute to the growth of the firm. Qualifications And Skills 3-8 years of full time experience Experience in producing and finishing breads, pastries, cookies, viennoiserie, and chocolates. Knowledge of different baking techniques, machinery, and ingredients used. Strong attention to detail and accuracy. Ability to work with a team, in a fast-paced environment. Team coordination and communication skills. Basic understanding of food safety and hygiene practices. Culinary degree or certification in Baking and Pastry Arts. Roles And Responsibilities Manage the preparation and cooking of various baked goods, such as bread, pastries, cookies, and chocolates Follow recipes and guidelines provided by the firm, to ensure consistency and quality of products. Measure, mix, and portion ingredients accurately. Operate and maintain bakery equipment and tools with utmost care. Ensure proper storage and handling of ingredients. Maintain a clean and organized work area Handle junior staff to increase the efficiency and team work. Collaborate with the team to ensure smooth workflow and timely production. Adhere to food safety and hygiene standards Manage inventory management and stock rotation to minimize wastage. Report any equipment malfunction or quality issues to the supervisor. Clear communication about the day-to-day activities.

Position Title: Area Sales Executive Division: Bakery Industry Locations: (No Office work. Field Work for the following locations) UP EAST Chandigarh Reporting to: Area Sales Manager Workdays: 6 Days/Week Position Objective: Achieve annual sales targets by identifying new prospects, managing distributor relationships, and converting leads into revenue within the assigned area. This role requires extensive travel across Bangalore to meet with dealers and breweries. Key Responsibilities: Sales & Strategy: Achieve business targets with full P&L responsibilities. Implement sales strategies and identify new product opportunities based on market trends. Distributor Management: Coordinate with the RSM to select, develop, and monitor distributors. Ensure effective distribution strategies are executed. Reporting: Monitor performance against budget weekly/monthly. Submit sales reports and market feedback regularly. Customer Relations: Maintain regular contact with key customers, ensuring high satisfaction levels and retention. Supply Chain: Ensure smooth supply chain operations in the assigned territory. Compliance: Ensure all activities adhere to company policies and government regulations. Skills & Abilities: Target-driven and self-motivated Strong communication and negotiation skills Commercial awareness and numerical proficiency Proficient in Microsoft Office Qualification and Experience Any Graduate 02 to 05 years of related experience Sales and Marketing in Food Secto r. Cake premixes, bakery fat, yeast, and bread improver companies. NOTE: JUST IN CASE, I DO NOT PICK YOUR CALL, PLEASE SHARE YOUR UPDATED CV TO MY EMAIL or WhatsApp AND I WILL CALL BACK. Thanks & Regards, Surender sp@intellisearchonline.net Mobile: 9590270707