415 Bakery Jobs - Page 11

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotels standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

To supervise the assigned station / section of the outlet/s kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Min degree/diploma in hospitality Min 5 years of experience in Bakery/Pastry at least 1 year working in the similar role or as DCDP Good communication skills. and multi-tasking should start immediately

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good brands / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotels standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotels standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotels standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

Position Zonal Sales Manager WEST - HORECA. Working Location Lower Parel Head Office at Mumbai Working Hours - Monday to Saturday - 10:00am to 6:00pm. Qualification - MBA/MCOM/BCOM / Any Post Graduate Experience required 15+ years of FMCG / Dairy / Chocolates preferably with premium packaged food products in Dairy / Chocolates and other gourmet foods; of which experience with 5+ years in handling western region Maximum CTC Budget Maximum Budget upto 25L to 30L CTC Per Annum Industry - Food & Beverage industry Reporting to : GM Sales / Director Company Description: Built on dedication and an overriding passion for good food, Fortune Gourmet Specialties Pvt. Ltd. is the leading importer and distributor of gourmet foods in India. Over its journey of last 25 years the Company has become one of the largest food service companies in India, leading in Dairy, Charcuterie, Chocolates and Bakery categories. The Company is rated by its customers as an extremely reliable service provider of high quality innovative gourmet food products. Fortune Gourmet Specialties exclusively represents in the Indian market some of the leading international brands such as Arla, Zanneti, Lurpak, Dodoni, Bridor, Theo and many more. The Company also has a huge basket of products for the retail sector, including its own private label brands. Fortune Gourmet Specialties believes in providing a full line of products to its customers and has an impressive 350 plus active SKUs on its price list for servicing the needs of both, the food service and the retail sectors. The Company enjoys a reputation of continuously introducing innovative products and concepts, some of which emerge from unique co-creation initiatives undertaken with leading culinary experts from India and abroad. Its products are available pan India in all leading organized retail trade stores and premium A class stores, star hotels, Airline kitchens, fine dining restaurants and top end caterers. The company has surpassed industry growth in the last decade through innovative service concepts and offering high quality products across segments. We can boast of one of the best supply chain functions in the country to manage efficiently imports, storage, primary & secondary shipment of temperature controlled products. We are future ready to face the challenges of the Indias dynamic growing market. We believe that the growing consumption of premium food & beverage products by the affluent and middle class urban consumers up to Tier 2 & Tier 3 cities offers huge growth opportunity for our products. We plan to enhance our product offerings with new products, including in ambient temperature categories, drive superior customer engagement supported by latest IT initiatives and local manufacturing / packing plants to keep a competitive edge in this market. Position Overview The ZSM WEST position opportunity is for a senior executive role in driving our vision for the Horeca / Food Service business vertical. The role is reporting into a Gm Sales / Director of the Company. The incumbent will be responsible for driving sales objectives with focus on expansion by targeting current as well as new high potential customers by expanding the reach of the Companys products in food service segment , thus increasing market volumes and sales. The person selected for this role will work closely with and lead a team of Regional / Sales Managers in western region and guide and help them drive their sales and strategic objectives through their respective sales teams. This role will require a good mix of functional and leadership capabilities and a strong ability for cross functional collaborative working with some of the key functions in the company viz. Marketing, Supply Chain / Operations and Finance. The incumbent needs to ensure that the business strategies are implemented in a way that meets the Companys short- and long-term business development goals and keep the Companys products and service with a leading edge in the new market dynamics. The base location is Mumbai. Incumbent is expected to travel exhaustively to meet above objectives. An incumbent who surpasses revenue and collection on objectives, builds and manages a top class sales organization across all major markets and demonstrates y-o-y profitable growth and leads with Fortune’s values of passion, integrity and empathy could be offered higher role as GM Sales / NSM Horeca Scope of work SALES Responsible for the development & performance of all sales activities of Zone. The position will be instrumental in defining organization's strategy and business plan for the food service division and execution of the same across western zone Establish sales objectives by forecasting and developing annual sales targets, projecting expected sales volume, collection and profit. Managing growth and profitability of the food service vertical in assigned zone as per Business plan. Ensuring superior customer relations and account management and play leadership role with key customers. Monitor and evaluate new business opportunities and converting them into our customers. Identifying the current opportunities and future needs. Travel for in-person, meeting with customers and partners and to develop key relationships Defining performance criteria for the food service teams and their continuous evaluations against those. COLLECTIONS Work on timely account reconciliation along with finance teams Meet DSO objectives of the assigned region / branches Define and maintain credit control Process across the cluster/ territory allocated Maintaining the collection index of the territory. Ensure training & development of the team. HR Communicates job expectations clearly to teams , undertake performance reviews periodically and take corrective actions where needed, work on sales incentive plans for teams , undertake appraisals as per defined frequency . Designing T&D programs for sales team development – both selling skills & attitude training Conducting regular coaching & counselling for team members to build motivation & improve selling skills. JOB REQUIREMENT Excellent communication, interpersonal, influencing and persuasion skills; hands on knowledge of using PowerPoint/excel for basic analytics A passionate exec, who inspires and motivates his team and cross functional colleagues 15+ years of FMCG / Dairy / Chocolates preferably with premium packaged food products in Dairy / Chocolates and other gourmet foods; of which experience with 5+ years in handling western region SKILL SETS REQUIRED Sales Strategy Market Expansion Sales Planning New Channel Development Market Penetration Sales Forecasting New Business Development Strategic Sales Planning Revenue Generation Interested candidates from Mumbai can share the updated resume with us on recruitment@fortunegourmet.com along with current, expected salary and notice period mentioned. Regards Dipika P Human Resources

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. 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 Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.

Role Overview: As an In-Store Sales Executive, you will be the face of Dlifrance at the outlet. Youll play a key role in delivering an exceptional customer experience by assisting guests, preparing coffee, serving orders, and driving in-store sales for our premium bakery items including cakes, beverages, and hampers. Key Responsibilities: * Greet and assist customers warmly, ensuring a welcoming and memorable experience * Prepare and serve coffee, beverages, and assist in plating bakery items as per standard recipes * Guide customers through the menu and suggest suitable items, including hampers and celebration cakes * Upsell and promote special offers, new products, and festive hampers * Handle billing and operate POS system accurately * Maintain cleanliness and hygiene across the service and seating area * Ensure proper display of bakery products and timely replenishment * Coordinate with kitchen staff for order fulfillment and customization requests * Follow all brand SOPs for service, grooming, and food safety Requirements: * 02 years of experience in retail, hospitality, caf, or bakery environment * Basic knowledge of coffee preparation and caf operations (training will be provided) * Good communication skills and a friendly, customer-first attitude * Ability to work in shifts, weekends, and festive seasons * Passion for food, coffee, and delivering quality service

Role Description This is a full-time on-site role located in New Delhi for a Shift Manager/Ludhiana/Gurugram. The Shift Manager will be responsible for managing daily operations, supervising and training staff, ensuring compliance with health and safety regulations, monitoring inventory levels, and ensuring customer satisfaction. Roles & Responsibilities: * Performs duties of the Team Member when necessary Duties And Responsibilities * Maintains inventory * Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines * Reviews restaurant results to identify successes and areas for improvement * Ensures that restaurant upholds operational and brand standards * Motivates and directs Team Members to exceed guest expectations with accurate, fast, and friendly service in clean surroundings * Provides coaching and feedback to Team Members to increase the restaurant team's capabilities. Qualifications * Worked in the F&B industry, especially QSR, Bakery, and Coffee Chains. * Excellent communication and interpersonal skills * Ability to work in a fast-paced environment * Strong problem-solving and decision-making skills * Ability to work flexible hours, including evenings and weekends * Bachelor's degree in Hospitality Management or related field is preferred Interested candidates can share their updated resume at careers@bahrihospitality.in along with current/expected CTC.

Responsibilities : Job Description - Areas of ResponsibilityIndicative ActivitiesCustomer ExperienceProcess oriented - should be able to impliment & follow all set food & beverage SOPRestaurant food ratingSection food ratingEnsure minimisation of dispatch related errorsRegular food testing at the unit for quality & quantity being served.All food safety and hygiene level in place at unit. Audit targets achivedAll products available at unit to serve 100% satisfaction.Set targets for CAPD to be achieved. (Ar_P, O_D & Prep Time)Continuous follow-up with filed ops for order pickup by DE's (For Delay in pickup)All products serve within self life.FinancialAchieving AOP (All controllable cost)Opening & Closing checklist followedControl Food Cost & WastagesRestaurant Rating (Focus on Product)Optimum use of labour at the unitForecasting salesEnsure right indent is done as per sales forcastDaily reports as per brand sopDaily Inventory check.Proper GRN process at the unit to be followed.Follow-up with respective teams for smooth functioning of the unit.Coordinate with finance team for utility paymentCorrect Mid month & Monthly MISProper management for petty cash expense and strive towards reducing petty cast expensesDaily self Life check to ensure minimum spillage.Brand & MarketingPlan LSM activity for new launch productLSM activity to increase ordersPeople ManagementOne on One with team Member.Regular RNREmployee engagement activitiesPersonal hygiene for team membersDaily briefing with the teamRetention of people. As per set target.Ensure every team member is trained on Brand SOPTraining team members for next level responsibility / Growth (Operations)Refresher Training of teamDuty RoasterProcess / InitativesFollow & Impliment Brand SOP's at the unit level. Role & responsibilities Preferred candidate profile

JOB RESPONSIBILITIES & DUTIES: To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards. To ensure that all stocks are kept under optimum conditions. To assist with menus planning and costing Ensure adequacy of supplies at the cooking stations To provide innovative menu ideas Support the Demi Chef de Partie or Commis I in the daily operation and work. Work according to the menu specifications by the Jr. Sous Chef / Chef de Partie. Keep work area at all times in hygienic conditions according to the rules set by the hotel. Control food stock and food wastages in his section. Prepare the daily mis-en-place and food production in the dedicated sections & follow the instructions and recommendations from the immediate Superiors to complete the daily tasks. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Coordinate and participate with other sections of requirements and cleanliness. Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 3-5 years practical culinary experience. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations . Computer Skills: Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and emails.

SUMMARY Hiring: Seafood Cook Oman We are looking for a skilled seafood cook to join our team. Key Responsibilities: Handle and prepare all types of fish and seafood dishes Cook seafood using oven, charcoal, and grill Create fresh, modern, and innovative seafood meals Serve and interact with customers Manage payments and handle cashier duties Requirements Experience with various types of fish and seafood Ability to prepare, store, and cook seafood dishes Skilled in grilling, baking, and charcoal cooking Creative in making new seafood recipes Good communication and customer service skills Basic knowledge of handling accounts and cash

Role & responsibilities Sales Executive. B2B sales. HORECA sales, Dairy, FMCG industry preferred. B2B sales to Hotels, Restaurants & Cafeteria experience required. Salary upto 40k. Location - Coimbatore & Chennai Contact @ 73589 51352

Company Name: Baker By Chance Job Description: R&D Chef (Research and Development Chef) Position Overview: The R&D Chef is responsible for creating, testing, and refining new recipes, food products, and cooking techniques for a food company, restaurant, or brand. This role involves collaboration with chefs, food scientists, and marketing teams to develop innovative and high-quality dishes that align with the brands concept, consumer trends, and market demands. The R&D Chef ensures that all recipes and products are scalable, cost-effective, and meet the required standards for taste, texture, and nutritional value. Key Responsibilities: 1. Recipe Development: Create and test new recipes, dishes, and food concepts based on market trends, customer feedback, and company goals. Experiment with ingredients and cooking techniques to develop innovative, high-quality products. Ensure new recipes meet nutritional, dietary, and allergy specifications. 2. Product Testing and Refinement: Conduct in-depth testing of recipes and food products to refine taste, texture, and presentation. Develop scalable cooking methods and production processes to ensure recipes can be replicated in large-scale production. 3. Collaboration and Teamwork: Collaborate with food scientists, nutritionists, and other culinary professionals to optimize products and recipes for production. Participate in brainstorming sessions to generate new ideas and innovative food concepts. 4. Cost Control and Budgeting: Create cost-effective recipes by managing ingredient costs while maintaining high quality. Analyze production costs and work within budget constraints to ensure recipes are commercially viable. Monitor portion sizes and ingredient yields to reduce waste and optimize profitability. 5. Menu Innovation and Trends: Stay up to date with industry trends, food innovations, and emerging culinary techniques. Implement modern cooking trends and consumer preferences into product development. Attend food expos, conferences, and workshops to gather inspiration and stay ahead of competitors. 6. Documentation and Standardization: Document all recipes, processes, and methodologies to ensure consistency across production runs. Write detailed instructions for kitchen staff, ensuring that recipes are clearly defined and can be easily executed. Create and maintain product development timelines and reports to track progress. 7. Quality Assurance and Compliance: Ensure all new recipes and products adhere to food safety regulations and standards. Test and ensure products are safe for consumption, allergen-free, and meet any relevant legal or health requirements. Monitor quality control during the testing and scaling processes to prevent defects or inconsistencies. 8. Training and Mentorship: Train kitchen staff, production teams, or other chefs in new recipes and techniques. Provide guidance and mentorship on food preparation, presentation, and innovation The R&D Chef plays a vital role in shaping the future of a food brand or culinary operation by innovating and creating the products that will define the businesss offerings. This position requires a unique blend of culinary creativity, scientific understanding, and business acumen. Preferred candidate profile Proven experience as a chef, with at least 3-5 years in culinary research and development or a related field. Any Hotel Management, Culinary degree or equivalent professional training in Bakery and Confectionery. Strong knowledge of food trends, techniques, and innovation. Ability to create and refine recipes for scalability and commercial production. Perks and benefits Fixed CTC +Annual Bonus

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Waffle on Wheels (Ranchi) is seeking a skilled Pastry Chef with expertise in preparing waffles, cookies, and bombolonis . Join our growing startup caf and craft high-quality desserts in an innovative, onsite kitchen environment. Apply now

Field Sales - General Trade - Primary & Secondary sales. Good knowledge of Distributors & Territory Products - Bakery products (Food flavors, Sugar paste, Gum paste, Cake mixes, Chocolate products etc.,) Handling distributors and increasing sales Required Candidate profile Good English Fluency Own Bike Compulsory Graduation Required 0 to 4 years experience (Freshers considered) Knowledge of Bakery products like food flavours, Cake mixes, food paste, chocolates etc.,

Field Sales - General Trade - Primary & Secondary sales. Good knowledge of Distributors & Territory Products - Bakery products (Food flavors, Sugar paste, Gum paste, Cake mixes, Chocolate products etc) Distributor handling & Increasing sales revenue Required Candidate profile Good Communication Skills Own Bike Compulsory Graduation Required 2 to 7 years experience in General Trade Knowledge of Bakery products like food flavours, Cake mixes, food paste, chocolates etc.,

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