93 Baking Jobs - Page 3

Greetings from Theobroma!! We are seeking Commis I/ Commis II/ Commis III to join our team. Location - Govandi (Mumbai) Job Profile 1. Cleaning the Work Area before starting Work, during production and After production using correct tools. 2. To have knowledge of all menu items. 3. Preparation of ingredients and menu items as per standard using the right equipment and maintaining hygiene and keeping area clean. 4. Reports any non-available item to Section Head and notifies the supervisor an alternative if the item cannot be prepared within an acceptable time frame or standard. 5. Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly. 6. Reports any injury and accidents to his supervisor or kitchen management. 7. Must be familiar with HACCP standards and food hygiene regulations. 8. Prepares all food items according to standard recipes and/or as specified on production plan to ensure consistency of product to the guest. 9. Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate. 10. Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. 11. Communicate in a timely manner with the Sous Chefs any food items that need to be ordered. 12. Keep all Logbooks, production records and documents updated for validation of supervisor. Requirements - 1. Production and finishing of bread and pastry. 2. Ability to maintain an eye for detail. 3. Ability to learn both on the job and by training conducted in the organisation. 4. Ability to learn and follow Production SOP with a view to monitoring them. 5. Hygiene and Cleaning Interested candidates with relevant experience need to apply Regards Team HR

Food & Accommodation Available Roles and Responsibilities Manage daily bakery operations, ensuring efficient production of high-quality products. Supervise a team of bakers to achieve targets and maintain quality standards. Develop new recipes and menus in collaboration with the culinary team. Conduct regular inventory management, ordering supplies, and controlling costs. Ensure compliance with food safety regulations and maintain cleanliness throughout the kitchen. Desired Candidate Profile 8-13 years of experience as a Sous Chef or similar role in a hotel or restaurant setting. Strong knowledge of bakery, confectionery, baking techniques, and food production processes. Certification from IHM or equivalent hospitality training program preferred but not mandatory. Can also connect at siddhant.kanojia@sodexo.com

Responsibilities: Assist with food preparation, clean kitchen area, support baking team, maintain bakery inventory.

Designation: Sales Officer /Executive Function: Nestle Professional Division Reports to: Area Sales Manager Job Description: Market Working To ensure mapping of the potential market in terms of Institutions and HORECA Channels and nurture direct relations with Key Business clients Set monthly, quarterly and yearly target for each Distributor for your region Achievement & monitor progress of Redistribution value and volume targets Ensure product availability at all relevant channels through the distributors sales force per Company guideline Ensure continuous development of the assigned area and addition of new outlets. Distributor Handling • Ensure compliance of Distributors with their respective roles & responsibilities Manage and develop individual distributor in an active and profitable manner • Ensure the proper and correct execution of sales, discount and trading terms determined by the company Monitor and minimize the level of Bad goods returns Ensure distributors efficient and effective support for the market coverage Monitor Distributors overhead expenses & profitability (ROI) Track on delivery from Distributor to consumers. Control, Training and Communication Conduct performance evaluation of Secondary Sales Force. Accurate and timely reports on Market intelligence: competitors activity, price changes and promotional support. • Ensure Secondary Sales Force is properly trained. • Coordinate correspondence and communication between the team and Distributor management. • Comply with all company policy, instruction and directives. Optimize expenditure of secondary sales force. Nestle is committed to providing equal opportunities without any discrimination on the grounds of age, color, disability, origin, nationality, religion, race, gender, or sexual orientation. We are an equal opportunity employer, and we value diversity at our company. For any reasonable accommodation in the recruitment process for persons with disabilities, kindly reach out to your recruiter. Reasonable accommodation includes any appropriate modifications to ensure that persons with disabilities are provided an equal platform in the recruitment process.

€¢ Develop new menu options based on seasonal changes and customer demand. €¢ Assist with the preparation and planning of meal designs. €¢ Ensure that kitchen activities operate in a timely manner. €¢ Resolve customer problems and concerns personally. €¢ Monitor and record inventory, and if necessary, order new supplies. €¢ Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

We are looking for a Sales Team Leader - Business Development Manager to drive growth in our agency vertical. This role focuses on expanding the agent network, achieving sales targets, and strengthening business opportunities for our insurance products. Jobs Responsibilities: Identify and onboard new advisors or partners to grow the team Create and execute strategies to achieve sales and revenue goals Build strong relationships with your team and key stakeholders Promote our products and support your team with training and resources Stay informed on market trends and competitors to refine your approach Ensure smooth operations and follow all company guidelines Candidates Requirements: 2+ years of experience in sales, marketing, or business development Proven ability to achieve targets and manage strong relationships Excellent communication and negotiation skills Background in finance or related services is a plus Open to traveling as needed What We Offer: Attractive salary with performance-based incentives. Opportunities for growth, learning, and advancement Employee benefits, including health insurance. For more information - Kindly Contact Us: Hetal Kheni | HR Team Phone/WhatsApp: +91 9510776003

Roles and Responsibilities Preparing ingredients for baking - measuring, peeling, chopping and cutting Storing products safely with date tags and record refrigerator temperatures. Cutting, Packing and Labelling the baked products properly. Cleaning and maintaining the kitchen thoroughly according to food safety standards. To ensure food is not contaminated when kept in the stores. Store the supplies in clean containers The assistant must make sure that the bakery is kept clean and food items are stored under hygienic conditions.

Key Responsibilities: Prepare and plate a variety of items from our menu. Assist with batch prep, inventory, and kitchen organization. Maintain food safety, hygiene, and quality standards. Collaborate with other team members and support across stations during busy hours. Manage cooking equipment responsibly and ensure the kitchen is clean and efficient. Requirements: Minimum 1 year experience in a caf, restaurant, or bakery kitchen. Knowledge of cooking techniques for breakfast and savory items. Ability to learn and prepare baked goods and other savouries. Basic baking or dessert prep experience is a plus. Ability to multitask and work in a small team environment. Passion for good food, cleanliness, and consistency. Should be punctual, honest, and responsible. Perks: Friendly and respectful work culture. Opportunity to learn baking, soft serve presentation, and caf operations. Meals provided during shift. 1 fixed weekly off.

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.

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

Role & responsibilities To set up and periodically review the Standard operating procedures of Food Quality deliverance and to ensure adherence to the same. Make sure production schedule and standard recipes are followed. Monitor adherence to safety, Hygiene and cleanliness standards Menu planning, staffing and preparing of the regular duty rosters To be involved in Training and Multi Skilling of the staff Liaise with other departments for daily Operations To build up a database of dishes possible to be included in the future Menus Co-ordinate with the Executive Chef / Junior Sous Chef for planning the Menus To contribute to the development and maintenance of the Operational Manual that reflects policies, procedures, work processes and performance standards within the department To ensure that an efficient and accurate filing system, both manual and electronic are maintained To regularly update the Recipe calculations To appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff To encourage staff Feedback and involvement to bring about improvements in the work place To enhance morale of staff by effective relationship building To monitor the hygiene standards of the department, proper food handling and storage all the time. To follow up on the HACCP checklist and time and temperature records. Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum. Perks and benefits Food Provided

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

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.

Roles and Responsibilities Manage pastry production, ensuring high-quality products are delivered on time. Develop new recipes and menus for pastries, baked goods, confections, snacks, and other desserts. Oversee inventory management, ordering ingredients, and maintaining a clean working environment. Collaborate with the team to achieve sales targets and improve customer satisfaction. Ensure compliance with food safety standards and regulations. Desired Candidate Profile 3-8 years of experience in a similar role (Pastry Chef or equivalent). Strong knowledge of bakery, baking, confectionery, pastry cooking techniques. Ability to work independently with minimal supervision. Excellent communication skills for effective collaboration with colleagues and customers.

Assist in preparing ingredients and seasoning meats as per the chefs instructions. - Take inventory of kitchen supplies and ensure stock levels are maintained. - Oversee deliveries and ensure proper storage and organization of ingredients. - Perform basic cleaning tasks to maintain kitchen hygiene and safety standards. - Communicate effectively with the chef and supervisor to ensure smooth kitchen operations. - Ensure proper presentation of food as directed by the chef de partie. - Support the kitchen team with any additional tasks to ensure the efficient running of the kitchen.

A Commis Chef, an entry-level chef, assists experienced chefs in a kitchen, performing tasks like preparing ingredients, cleaning, and maintaining a clean and organized workspace, while adhering to food safety and hygiene standards . Here's a more detailed breakdown of a Commis Chef's job description: Key Responsibilities: Assisting Chefs: Working under the guidance of a Chef de Partie (station chef) or Head Chef, a Commis Chef assists with various kitchen tasks. Food Preparation: Preparing ingredients (chopping, slicing, dicing vegetables, marinating meats, etc.). Measuring and weighing ingredients according to recipes. Preparing basic dishes and sauces. Assisting with plating and garnishing dishes. Kitchen Organization and Cleanliness: Maintaining a clean and organized workstation. Ensuring proper storage of food items. Cleaning and sanitizing equipment and work areas. Washing dishes and cleaning pots and pans. Food Safety and Hygiene: Adhering to food safety and hygiene standards. Ensuring proper handling and storage of food to prevent contamination. Maintaining accurate records of food storage and temperature checks. Stock Management: Assisting with receiving deliveries and stocking ingredients. Rotating stock to ensure freshness. Identifying and removing expired products. Other Duties: Assisting with mise en place (preparing ingredients and setting up the workstation). Learning and developing cooking skills. Following instructions and taking direction from senior chefs. Skills and Qualifications: Basic cooking skills and knowledge of food preparation techniques. Ability to follow instructions and work under pressure. Strong work ethic and attention to detail. Good hygiene and sanitation practices. Ability to work as part of a team. For More Details Priyanka(HR) Mob - 9310587351 E-Mail - Priyanka@hirex.co.in

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits 9 hours duty/6days working. Free Food, Accommodation ,Transport, Medical. 2 years employment visa. Flight ticket provided.

Role & responsibilities Prepare and oversee daily food production to meet Naturals' standards, ensuring quality and adherence to recipes. Coordinate with the Executive Chef to estimate daily production needs and ensure food quality. • Supervise junior chefs or commis, guiding and training them to maintain high standards and efficiency. Ensure the highest levels of guest satisfaction by consistently delivering quality food and service. Implement and enforce standard procedures and policies for food preparation, storage and sanitation. Maintain kitchen equipment by operating and promptly reporting any malfunctions. Foster effective communication and teamwork among kitchen staff to create a positive work environment. Monitor food inventory and storage to uphold freshness and quality, checking expiry dates regularly. Consult daily with the Executive Chef on menu requirements and any special events. Take personal responsibility for hygiene, safety and cleanliness, setting an example for the team. Preferred candidate profile Graduate with a bachelors degree in Hotel Management or Diploma in Bakery & Confectionary. 3-4 years of hands-on experience in similar role. Proficiency in bakery and confectionary production techniques. Strong knowledge of ice cream manufacturing processes including formulation, production and quality control is preferred. Skilled in inventory management and procurement for ingredients and supplies

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

Join us for a Internship program in Bangalore Central Kitchen with a paid internship at Theobroma Foods! As an Intern, the responsibilities will be: To collect the raw food material from stores at the start of the shift and also as and when required during the shift To check the expiry date of food material (packed) before accepting from stores To hand over the material receipt requisition stamped by Stores to the reporting authority To ensure proper mixing of various ingredients according to approved recipes for breads, pastries, cakes etc To ensure proper baking of ingredients according to set parameters of temperature and duration of baking To use proper ovens and trays for baking of ingredients as per approved standards To co-ordinate with Kitchen Stewarding for getting appropriate instruments for mixing and baking processes To ensure proper measurement and proportion of flour and other ingredients for preparation of dough, batters, fillings and icings etc To use approved scales and containers for correct measurements for mixing To prepare dough pans, molds and sheets for baking dough in grills and ovens To do proper rolling and cutting of dough in proper shape as per the requirement of order To load and unload the trays from Ovens before and after baking and to place in the designated area for storage & cooling

Role and Responsibilities Head Chef- Bakery, continental & pastry, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service Takes care of daily food preparation and duties assigned by the senior to meet the standard and the quality set by the brand Follows the instructions and recommendations from the immediate senior to complete the daily tasks. Manage ingredients that should be frequently available on a daily basis. Suggest new rules and procedures for optimizing the cooking/baking process. Give attention to productivity of the kitchen such as speed and food quality. Ensure adherence to all relevant health, safety and hygiene standards. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Mixing, preparing and baking bread and pastries. Mixing and shaping dough for fresh bagels, muffins, rolls and croissants. Coordinating baking schedules to produce breads, cakes, pastries, pies, cookies and other goods. Job Requirements Diploma or equivalent; higher certification in culinary arts preferred. Must be presentable. Proven experience as DCDP and knowledge of best and latest cooking practices Good understanding of food, health, and safety regulations. Good verbal and written communication skills. Able to work holidays and weekends. Highly self-motivated. Ability to demonstrate basic cooking methods such as braises saut, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc for more details call and whats app Mayank Srivastava (HR) Mob: 7897037297 Mail: mayank@hirex.co.in