417 Bakery Jobs - Page 14

SUMMARY ICE CREAM MAKER Responsibilities Seeking a highly experienced candidate with a preference for Gulf experience and basic English proficiency. Mixing, preparing, and decorating ice cream. Maintaining cleanliness in the work area. Organizing and working effectively within a team. Requirements Requirements: Proven experience in ice cream making Basic English proficiency Gulf experience preferred Benefits

Designation : Officer - Purchase Experience : Minimum 1.5 + Years in General trade sales Location : South Maharashtra and Pune Education : Any graduate Job Description : 1. Ensure Stock availability 2. Vendor Relationship Management, Business Growth 3. Accuracy of Stock Take, avoid loss of sales, customer convenience & service 4. Timely Debit Clearance 5. Statutory compliance 6. Prepare the vendor schedule and plan dispatches to enable smooth stock take. 7. Maintain registers to ensure smooth compliance of process audit. 8. Conduct the Floor walk to check availability of stocks & ensure the timely refilling Please share your updated resume at abhinita.r@dmartindia.com

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 Hotel,Restaurant or Catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry. Salary -6 to 8 LPA Contact Details HR-Chita Aher Chitraaher0@gmail.com 9082493557

Generation of Primary, secondary sales. - Fixing the norms according to sales plan - Ensuring primary according to secondary plan build-up. - Achievements of grades in totality.

Bakery Sales Manager with experience in English Breads Sales

SUMMARY Baker We are in search of an experienced and dedicated Baker to become a part of our team. The ideal candidate should possess a strong background in baking, meticulous attention to detail, and a genuine enthusiasm for crafting visually appealing and delectable products. As a Baker, you will be tasked with the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities Prepare and bake a wide variety of bread from scratch Follow and adapt recipes as necessary to maintain consistency and quality Maintain a clean and organized workspace in compliance with health and safety regulations Manage baking schedules to ensure a constant supply of fresh products throughout the day Collaborate with the team to innovate and develop new recipes and products Monitor inventory levels and assist with supply orders Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar role Culinary Degree or relevant certification in baking, with demonstrated experience in bakery or similar food production management Proficiency in baking techniques, recipe development, and quality control, with the ability to oversee daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Thorough knowledge of baking techniques and ingredients Willingness to work early mornings, weekends, and holidays as required Meticulous attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work independently and collaboratively as part of a team A positive attitude and a genuine passion for baking Knowledge of OHS and Food Safety Act

Job Role - Technical application executive Technical application Executive - Field sales "Technical sales" refers to a sales role where the individual possesses in-depth knowledge of food processing technology, ingredients, and manufacturing practices, allowing them to effectively sell complex food production equipment, ingredients, or solutions to food manufacturers by understanding their specific technical needs and recommending the best fit based on those requirements; Roles & Responsibilities 1. Responsible for providing Technical and Application support for yeast and bakery ingredients for the South Region. Support the product development team with feedback and testing new formulations in the market. Provide product support to the Sales Team and assist in converting application trials to successful sales orders. Marketing, General sales Gather and analyze relevant data on existing and potential markets and trends for assigned product groups. Make appropriate recommendations in a timely manner. Arrange and conduct programs of training to meet identified needs. Develop a sales strategy in conjunction with the sales team for the region in line with the overall objectives of the business. Strategy to be coordinated with the overall direction of the Management Board. Develop sales plans & budgets within the agreed time frame, consistent with the sales strategy approved by the Board. Receive adequate training to achieve current objectives and future developments. Sales to new customers and existing customers Arrange and conduct programs of training to meet identified needs. Business Development: Driving marketing initiatives by identifying & developing new streams for revenue growth and maintaining good relationships with customers to acquire and retain quality customers. Conducting competitor analysis & competency mapping to keep abreast of market trends. Marketing Campaigns: Launching loyalty programs, running online and offline campaigns, analysing the effectiveness of the campaigns and reporting to the superior, and making effective use of the schemes and promotional offers, to increase the revenue. Managing New Product Launch Final confirmation and approval of brand positioning and strategy formulation. Create marketing to expand the top line and market share, and make it known to subordinates. Plan product placement using appropriate marketing plans and strategies including consumer offers and promotions. Qualification And Experience . Graduate / Post Graduate 5 to 7 years of related experience JUST IN CASE I DO NOT PICK YOUR, PLEASE SEND YOUR UPDATED RESUME TO MY EMAIL AND I WILL CALL YOU BACK. | Thanks & Regards, Email:sp@intellisearchonline.net Mobile: 9590270707

Roles and Responsibilities Prepare high-quality baked goods such as bread, cakes, cookies, pastries, and snacks according to recipes and presentation standards. Manage inventory of ingredients and supplies to ensure efficient production processes. Maintain a clean and organized kitchen environment adhering to health and safety guidelines. Collaborate with other chefs to develop new recipes and menus. Ensure timely delivery of products while maintaining quality control. Desired Candidate Profile 2-5 years of experience in bakery or pastry cooking with knowledge of various techniques (baking, confectionery). Strong understanding of different types of flour, sugar, fats, spices etc. used in baking industry. Ability to work efficiently under pressure during peak hours or special events. Excellent communication skills for effective teamwork and customer service.

Retail sales, Customer Handling, Counter Sale, Billing, Stock Management, Inventory control, Store Operations, Bakery Product SHARE RESUME: 9773984478

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Roles and Responsibilities Assists Head Chef/Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Oversees bakery, pastry, and confectionery sections to maintain consistency in taste, texture, and appearance. Develops new recipes and menus to stay updated on industry trends and customer preferences. Manages inventory levels of ingredients, supplies, and equipment to minimize waste and optimize costs. Collaborates with other departments (e.g., hotel management) to ensure seamless service delivery. Desired Candidate Profile 10-16 years of experience as a Pastry Sous Chef or similar role in hotels or restaurants. Strong knowledge of baking techniques, including bread making, cake decorating, cookies preparation etc. . Proficiency in patisserie skills such as chocolate work and ice cream creation. Can also connect with me over my mail siddhant.kanojia@sodexo.com

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

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 Pastry - 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

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 Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Key Responsibilities: Product Development: Work closely with our chefs to conceptualize and develop bakery products like tea cakes, muffins, brownies, cookies, breads, and more Shelf Life Optimization: Conduct trials to increase product shelf life using natural and/or approved preservatives, advanced packaging techniques, and ingredient modifications Recipe Engineering: Standardize recipes for commercial-scale production with a focus on consistency, cost, and stability Packaging Collaboration: Work with packaging vendors to identify solutions that help extend freshness without compromising product integrity Trend Mapping: Identify and experiment with new-age ingredients, formats, and flavor profiles based on emerging global trends Documentation & Trials: Maintain clear records of formulation trials, ingredient interactions, and batch-wise observations for scaling successful products Required Qualifications: BTech / MSc in Food Technology, Food Science, or a related field 25 years of experience in bakery R&D or product development Hands-on experience working with baked goods such as tea cakes, brownies, muffins, breads, and cookies Strong knowledge of ingredient functionality, preservation techniques, and bakery-specific formulation challenges Ability to translate small-batch recipes into scalable formats for production Preferred (Bonus): Experience with clean-label formulation, natural preservatives, or sugar-free variants Familiarity with vacuum packaging or MAP Worked in startup or high-speed production environments

Responsibilities: * Monitor food costs * Ensure Food Quality * Manage inventory levels * Collaborate with kitchen team on menu planning * Prepare monthly reports Annual bonus Provident fund

Key Responsibilities: Food Preparation: Assist in preparing ingredients, including doughs, fillings, and sauces. Baking and Proofing: Bake various pastries and cakes, ensuring they are proofed and baked to the correct standards. Decorating: Participate in decorating pastries and cakes, following instructions and quality standards. Inventory and Ordering: Assist with inventory control, ordering supplies, and receiving deliveries. Cleaning and Sanitation: Maintain a clean and sanitary work area, including equipment and utensils, adhering to hygiene standards. Following Recipes and Instructions: Adhere to all recipes, methods, and instructions provided by the Executive Chef. Quality Control: Ensure that the preparation and presentation of baked goods meet the required quality standards. Communication: Communicate effectively with chefs and supervisors, reporting any issues or problems.

Roles and Responsibilities Prepare high-quality baked goods such as bread, cakes, cookies, pastries, and snacks according to recipes and presentation standards. Manage inventory of ingredients and supplies to ensure efficient production processes. Maintain a clean and organized kitchen environment adhering to health and safety guidelines. Collaborate with other chefs to develop new recipes and menus. Ensure timely delivery of products while maintaining quality control. Desired Candidate Profile 2-5 years of experience in bakery or pastry cooking with knowledge of various techniques (baking, confectionery). Strong understanding of different types of flour, sugar, fats, spices etc. used in baking industry. Ability to work efficiently under pressure during peak hours or special events. Excellent communication skills for effective teamwork and customer service.

Role & responsibilities We are hiring Experienced and fresher candidates for CAFS Jaipur In case if you are interested Please call on 9288025888 Preferred candidate profile Freshers are also Welcome 12th Pass are also eligible

Application Developers develop, test and integrate applications, frameworks and tools in a controlled environment. With expertise in a specific technology environment, they are responsible for software-specific design and realization, as well as testing, deployment and release management or technical application management of client-specific package based solutions. - Grade Specific Represent team in project meetings. Work with business and functional analysts, and software solution architects in ensuring that programs and systems function as intended. Supervise, mentor and manage large teams of programmers in one or more projects. Certifications You maintain certifications on Saas or Package Based solution andor relevant programming toolslanguage, and relevant methodology. Skills (competencies)

Role & responsibilities Pan Asian ( Commis ) Continental(All) Tandoor (commis) Chinese (commis) Bakery (commis), Indian commi 1st, DCDP Thai (Commis), DCDP, CDP Perks and benefits As per company norms** Interested candidates share cv on WhatsApp - 7838652810,9355989169

Role & Responsibilities:- - Cost Management - Manpower Planning - Budgeting - Inventory Management - Production Planning Preferred candidate profile:- - Manages all day-to day operations of the Pastry / Bakery section. - Prepare a wide range of pastry / bakery section following recipes. - Supervise and coordinate for all pastry / bread & bakery products preparation and presentation. - Follows proper handling and right temperature for all pastry / bakery products. - Developing and implementing procedures, control systems for maintaining hygiene and quality standards. - Check quality of materials and condition of equipment and devices used for cooking. - Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order. - Leading efforts for streamlining processes and generating cost savings in operations. - Ensure profitability of operations and supervise all aspects of kitchen management monitoring production to ensure compliance with quality & hygiene standards. - Ensuring high quality services, resulting in guest delight and optimum resource utilization for maximum service quality. - General Management. - Maintaining and generating daily sales report, to track daily performance. - Assisting Executive Chef in controlling department forms & records including attendance data, colleague records, daily briefing sheets, P & L analysis, budgetary reports, maintained inventory. - Conducting trainings to update bakery / pastry production and general awareness. - Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Executive Chef immediately. - Attends all scheduled employee meetings and bring suggestions for improvement. - Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively. - Ensure compliance with food hygiene and health & safety standards. Mail your update resume at sunil.singh@theobroma.in or Whatsapp @ 9266128011

Job Title: Commie 1 - Bakery 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.

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& bakery. 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 Bread / Brownie 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

Role & responsibilities Cake & Pastry experience is mandatory Preferred candidate profile Gender- Male 2+ yrs of expereince Perks and benefits 4.5 LPA CTC Contact shobhabvots@gmail.com 7406374449