Inventory Management: Track and manage stock of raw materials, cleaning supplies, and finished goods to ensure availability without wastage. Order Handling: Receive and record all customer orders (via phone, WhatsApp, website, and walk-ins) and ensure accurate entry into the system. Production Coordination: Liaise with the Head Chef to schedule orders into production and communicate timelines to customers where necessary. Procurement: Source and purchase raw materials as per bakery needs, ensuring timely restocking from approved suppliers. Dispatch Management: Coordinate and dispatch customer orders via delivery partners, ensuring timely and accurate deliveries. Communication Management: Handle all incoming calls, messages, and inquiries in a prompt and professional manner. Cleaning Oversight: Assign and monitor cleaning tasks for cleaners, ensuring hygiene and safety standards are maintained throughout the bakery. Reporting: Maintain daily records of orders, inventory usage, and procurement activities. Provide weekly summaries to management. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Paid time off Language: Hindi (Preferred) English (Preferred) Work Location: In person
Inventory Management: Track and manage stock of raw materials, cleaning supplies, and finished goods to ensure availability without wastage. Order Handling: Receive and record all customer orders (via phone, WhatsApp, website, and walk-ins) and ensure accurate entry into the system. Production Coordination: Liaise with the Head Chef to schedule orders into production and communicate timelines to customers where necessary. Procurement: Source and purchase raw materials as per bakery needs, ensuring timely restocking from approved suppliers. Dispatch Management: Coordinate and dispatch customer orders via delivery partners, ensuring timely and accurate deliveries. Communication Management: Handle all incoming calls, messages, and inquiries in a prompt and professional manner. Cleaning Oversight: Assign and monitor cleaning tasks for cleaners, ensuring hygiene and safety standards are maintained throughout the bakery. Reporting: Maintain daily records of orders, inventory usage, and procurement activities. Provide weekly summaries to management. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Paid time off Language: Hindi (Preferred) English (Preferred) Work Location: In person
Position Summary: As a Demi Chef de Partie, you are responsible for operating the bakery section of the kitchen while working closely with the Executive Chef and your Kitchen Staff. Responsible to create high quality baked items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of breads and other baked goods with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Bakery Chef Duties and Responsibilities: Manage all day-to-day operations of the pastry and bakery sections of the kitchen. Manage all Kitchen Staff and oversee their day-to-day activities. Delegate work to kitchen staff and train them to professionally produce daily productions. Report to the owner in a timely fashion on progress for the day. Prepare a wide variety of goods such as breads, cookies, pies etc. following traditional and modern recipes. Able to produce all baked goods including but not limited to artisanal breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, design, or create new ideas and items for the Bakery Kitchen. Create new and exciting desserts to renew hotels menus and engage the interest of customers Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Supervise and coordinate all pastry and dessert preparation and presentation. Check the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. Maintain cleanliness and organization in all work areas. Ensure compliance with food hygiene and Health and Safety standards. Prerequisites: Good knowledge of different types of breads, pastry, dessert, cake decorating. Posses professional disposition with good communication and interpersonal skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings. Positive attitude and Good communication skills. Education: Minimum 3 years experience in the culinary, food and beverage, or related professional area and graduate degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Experience: Minimum of 2 years of experience in bread and pastry making, or Pastry Chef Experience with high volume food production. Minimum 3 years of overall experience in the food and beverage industry. Job Types: Full-time, Permanent Pay: ₹300,000.00 - ₹400,000.00 per year Benefits: Flexible schedule Paid sick time Paid time off Ability to commute/relocate: Chandanagar, Hyderabad - 500050, Telangana: Reliably commute or planning to relocate before starting work (Required) Application Question(s): If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour? Experience: Bread making: 2 years (Required) Language: English (Required) Work Location: In person
Position Summary: As a Demi Chef de Partie, you are responsible for operating the bakery section of the kitchen while working closely with the Executive Chef and your Kitchen Staff. Responsible to create high quality baked items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of breads and other baked goods with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Bakery Chef Duties and Responsibilities: Manage all day-to-day operations of the pastry and bakery sections of the kitchen. Manage all Kitchen Staff and oversee their day-to-day activities. Delegate work to kitchen staff and train them to professionally produce daily productions. Report to the owner in a timely fashion on progress for the day. Prepare a wide variety of goods such as breads, cookies, pies etc. following traditional and modern recipes. Able to produce all baked goods including but not limited to artisanal breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, design, or create new ideas and items for the Bakery Kitchen. Create new and exciting desserts to renew hotels menus and engage the interest of customers Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Supervise and coordinate all pastry and dessert preparation and presentation. Check the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. Maintain cleanliness and organization in all work areas. Ensure compliance with food hygiene and Health and Safety standards. Prerequisites: Good knowledge of different types of breads, pastry, dessert, cake decorating. Posses professional disposition with good communication and interpersonal skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings. Positive attitude and Good communication skills. Education: Minimum 3 years experience in the culinary, food and beverage, or related professional area and graduate degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Experience: Minimum of 2 years of experience in bread and pastry making, or Pastry Chef Experience with high volume food production. Minimum 3 years of overall experience in the food and beverage industry. Job Types: Full-time, Permanent Pay: ₹300,000.00 - ₹400,000.00 per year Benefits: Flexible schedule Paid sick time Paid time off Ability to commute/relocate: Chandanagar, Hyderabad - 500050, Telangana: Reliably commute or planning to relocate before starting work (Required) Application Question(s): If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour? Experience: Bread making: 2 years (Required) Language: English (Required) Work Location: In person
Position Summary: As a Commis I, you are responsible for operating the bakery section of the kitchen while working closely with the DCDP, Executive Chef and your Kitchen Staff. Responsible to create high quality baked items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of breads and other baked goods with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Duties and Responsibilities: Manage all day-to-day operations of the pastry and bakery sections of the kitchen as per the workflow of the day. Manage all Kitchen Staff reporting to you and oversee their day-to-day activities. Delegate work to kitchen staff and train them to professionally produce daily productions. Report to your superiors in a timely fashion on progress for the day. Prepare a wide variety of goods such as breads, cookies, pies, cakes, desserts etc. following traditional and modern recipes. Able to produce all baked goods including but not limited to artisanal breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, design, or create new ideas and items for the Bakery Kitchen. Help create new and exciting desserts to renew hotels menus and engage the interest of customers Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Supervise and coordinate all pastry and dessert preparation and presentation. Check the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for baking ingredients such as flour, sugar etc. and inform your procurement team for backfilling stocks. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. Maintain cleanliness and organization in all work areas. Ensure compliance with food hygiene and Health and Safety standards. Prerequisites: Good knowledge of different types of breads, pastry, dessert, cake decorating. Posses professional disposition with good communication and interpersonal skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings. Positive attitude and Good communication skills. Education: Minimum 3 years experience in the culinary, food and beverage, or related professional area and graduate degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Experience: Minimum of 2 years of experience in bread and pastry making, or Pastry Chef Experience with high volume food production. Minimum 3 years of overall experience in the food and beverage industry. Job Types: Full-time, Permanent Pay: ₹200,000.00 - ₹240,000.00 per year Benefits: Flexible schedule Paid sick time Paid time off Ability to commute/relocate: Chandanagar, Hyderabad - 500050, Telangana: Reliably commute or planning to relocate before starting work (Required) Application Question(s): If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour? Experience: Bread making: 2 years (Required) Language: English (Required) Work Location: In person
Position Summary: As a Commis I, you are responsible for operating the bakery section of the kitchen while working closely with the DCDP, Executive Chef and your Kitchen Staff. Responsible to create high quality baked items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of breads and other baked goods with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Duties and Responsibilities: Manage all day-to-day operations of the pastry and bakery sections of the kitchen as per the workflow of the day. Manage all Kitchen Staff reporting to you and oversee their day-to-day activities. Delegate work to kitchen staff and train them to professionally produce daily productions. Report to your superiors in a timely fashion on progress for the day. Prepare a wide variety of goods such as breads, cookies, pies, cakes, desserts etc. following traditional and modern recipes. Able to produce all baked goods including but not limited to artisanal breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, design, or create new ideas and items for the Bakery Kitchen. Help create new and exciting desserts to renew hotels menus and engage the interest of customers Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Supervise and coordinate all pastry and dessert preparation and presentation. Check the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for baking ingredients such as flour, sugar etc. and inform your procurement team for backfilling stocks. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. Maintain cleanliness and organization in all work areas. Ensure compliance with food hygiene and Health and Safety standards. Prerequisites: Good knowledge of different types of breads, pastry, dessert, cake decorating. Posses professional disposition with good communication and interpersonal skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings. Positive attitude and Good communication skills. Education: Minimum 3 years experience in the culinary, food and beverage, or related professional area and graduate degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Experience: Minimum of 2 years of experience in bread and pastry making, or Pastry Chef Experience with high volume food production. Minimum 3 years of overall experience in the food and beverage industry. Job Types: Full-time, Permanent Pay: ₹200,000.00 - ₹240,000.00 per year Benefits: Flexible schedule Paid sick time Paid time off Ability to commute/relocate: Chandanagar, Hyderabad - 500050, Telangana: Reliably commute or planning to relocate before starting work (Required) Application Question(s): If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour? Experience: Bread making: 2 years (Required) Language: English (Required) Work Location: In person
Position Summary: As a Commis I, you are responsible for operating the bakery section of the kitchen while working closely with the DCDP, Executive Chef and your Kitchen Staff. Responsible to create high quality baked items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of breads and other baked goods with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Duties and Responsibilities: Manage all day-to-day operations of the pastry and bakery sections of the kitchen as per the workflow of the day. Manage all Kitchen Staff reporting to you and oversee their day-to-day activities. Delegate work to kitchen staff and train them to professionally produce daily productions. Report to your superiors in a timely fashion on progress for the day. Prepare a wide variety of goods such as breads, cookies, pies, cakes, desserts etc. following traditional and modern recipes. Able to produce all baked goods including but not limited to artisanal breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, design, or create new ideas and items for the Bakery Kitchen. Help create new and exciting desserts to renew hotels menus and engage the interest of customers Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Supervise and coordinate all pastry and dessert preparation and presentation. Check the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for baking ingredients such as flour, sugar etc. and inform your procurement team for backfilling stocks. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. Maintain cleanliness and organization in all work areas. Ensure compliance with food hygiene and Health and Safety standards. Prerequisites: Good knowledge of different types of breads, pastry, dessert, cake decorating. Posses professional disposition with good communication and interpersonal skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings. Positive attitude and Good communication skills. Education: Minimum 3 years experience in the culinary, food and beverage, or related professional area and graduate degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Experience: Minimum of 2 years of experience in bread and pastry making, or Pastry Chef Experience with high volume food production. Minimum 3 years of overall experience in the food and beverage industry. Job Types: Full-time, Permanent Pay: ₹200,000.00 - ₹240,000.00 per year Benefits: Flexible schedule Paid sick time Paid time off Ability to commute/relocate: Chandanagar, Hyderabad - 500050, Telangana: Reliably commute or planning to relocate before starting work (Required) Application Question(s): If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour? Experience: Bread making: 2 years (Required) Language: English (Required) Work Location: In person
Job Description: We are looking for a motivated and eager-to-learn Commis III to join our bakery team. This is an entry-level position, perfect for someone passionate about baking and looking to grow in a professional kitchen environment. Key Responsibilities: Assist in the preparation of a variety of baked goods, including breads, cakes, cookies, and pies, by following given recipes and instructions. Support senior bakers in preparing ingredients, mixing, and portioning dough and batters. Help with basic decoration of pastries and desserts under supervision to ensure attractive presentation. Monitor and report low stock levels for baking ingredients and kitchen supplies to supervisors. Maintain cleanliness and organization of your workstation, ensuring compliance with hygiene and safety standards. Properly handle and care for kitchen tools and equipment to keep them in good working condition. Collaborate with team members to ensure smooth kitchen operations and timely service. Follow all company procedures and assist in any other tasks as directed by senior kitchen staff. Job Types: Permanent, Fresher Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person
Job Description: We are looking for a motivated and eager-to-learn Commis III to join our bakery team. This is an entry-level position, perfect for someone passionate about baking and looking to grow in a professional kitchen environment. Key Responsibilities: Assist in the preparation of a variety of baked goods, including breads, cakes, cookies, and pies, by following given recipes and instructions. Support senior bakers in preparing ingredients, mixing, and portioning dough and batters. Help with basic decoration of pastries and desserts under supervision to ensure attractive presentation. Monitor and report low stock levels for baking ingredients and kitchen supplies to supervisors. Maintain cleanliness and organization of your workstation, ensuring compliance with hygiene and safety standards. Properly handle and care for kitchen tools and equipment to keep them in good working condition. Collaborate with team members to ensure smooth kitchen operations and timely service. Follow all company procedures and assist in any other tasks as directed by senior kitchen staff. Job Types: Permanent, Fresher Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person