482 Bakery Jobs - Page 20

DCDP/Commie/Commi1/2/3/Demi Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Position: Demi Chef de Partie (DCDP) - Continental, Bakery & Pastry or Multi Cuisine Department: Kitchen Job Summary: As a Demi Chef de Partie (DCDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards. You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant. Key Responsibilities: Culinary Expertise: Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines. Ensure the quality and consistency of food items by following standard recipes and presentation guidelines. Section Management: Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section. Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations. Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace. Monitor and maintain proper storage and handling of food items to prevent contamination. Menu Development: Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance. Address any inconsistencies promptly and take corrective actions. Training and Development: Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures. Foster a positive and collaborative working environment within the kitchen team. Ordering and Inventory: Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed. Minimize waste through careful portion control and effective stock rotation. Collaboration: Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain effective communication and coordination in a fast-paced kitchen environment. Customer Interaction: Collaborate with front-of-house staff to address customer preferences, dietary restrictions, and special requests. Requirements: Proven experience as a Chef de Partie in a multi-cuisine setting. Culinary degree or relevant certification. In-depth knowledge of various cuisines and cooking techniques. Strong organizational and leadership skills. Ability to work well under pressure in a high-volume kitchen. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation regulations. Share your updated resume - hrd8.pawf@gmail.com or Whatsapp(7648876770)

We are seeking passionate and experienced Hotel Management Faculty to join our team. The ideal candidate will possess a strong background in hospitality management, excellent teaching skills, and a commitment to student success. The faculty member will be responsible for delivering engaging lectures, conducting practical sessions, and contributing to the overall academic development of our students. Roles and Responsibilities Deliver lectures and conduct practical sessions in various hotel management subjects, including (but not limited to): Food and Beverage Management Food Production Management Front Office Management Housekeeping Management Bakery Carving Develop and update curriculum materials, lesson plans, and assessments. Evaluate student performance through assignments, exams, and practical assessments. Provide academic advising and mentorship to students. Qualifications: Master's degree in Hotel Management or a related field (Ph.D. preferred). Minimum of 3-5 years of relevant industry experience in hotel management. Proven teaching experience in a similar educational setting. Strong knowledge of hotel operations, industry standards, and best practices. Excellent communication, presentation, and interpersonal skills. Ability to work effectively in a team environment. Proficiency in using technology for teaching and learning. Industry certifications are a plus. If this job opportunity interests you, please share your updated resume with Vijay at vijay@chennaisamirta.edu.in or contact 7358148532. Regards, HR Team

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

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

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.

SUMMARY Position: Restaurant Manager Location: Fiji Experience Required: Minimum 3 years Job Description: We are seeking a dynamic and experienced Restaurant Manager to take charge of daily operations and uphold exceptional customer service standards. This role, based in Fiji, involves overseeing staff, optimizing service efficiency, and ensuring consistent high-quality food, hygiene, and customer satisfaction. Key Responsibilities: Oversee and train restaurant staff to deliver outstanding service Manage scheduling, inventory, and vendor relationships Ensure food safety, cleanliness, and compliance with local regulations Address customer feedback and resolve issues promptly Implement strategies to drive sales and profitability through promotions and upselling Maintain accurate records of sales, expenses, and staff performance Requirements Minimum 3 years of experience in restaurant or hospitality management Strong leadership and team management abilities Excellent customer service and communication skills Proficiency in POS systems, budgeting, and knowledge of local food regulations Familiarity with the Fiji hospitality market is advantageous

Position: Retail Sales Executive As the Customer Service Executive, you will be responsible for managing and maintaining customer satisfaction. An outstanding customer service executive should possess a proven record of accomplishment of successful customer service and management skills. Along with the team, you will be responsible for ensuring that the customer experience delivers the brand values. Responsibilities: Educating customers by presenting and explaining retail products, answering queries, and helping customers make selections by building customer confidence and offering suggestions/opinions. Replenishing retail shelves as per store requirement Managing store visual merchandising and managing customer billing and gift-wrapping Maintaining the Daily/Weekly/Monthly inventory records and supporting the Store Manager in stock reconciliations Maintaining a safe and healthy work environment Following the cleaning and hygiene guidelines set by the store. Candidate Qualifications & Skill Requirements: Candidate should ideally have 1- 3 years of experience in the similar profile. Graduate in any stream. Hotel Management qualification/ course will be an added advantage. Experience in a retail setting will be an added advantage as well as an experience in luxury retail or hospitality. Good written and verbal communication skills Ability to work well under pressure Flexible and works well with a team Ability to multitask Reporting Manager: Store Manager About Us Burgundy Brand Collective is one of India's fastest-growing specialty retail companies with stores in 9 cities. The company partners with best-in-class international luxury brands to offer Indians a window to the finest food and lifestyle themes from across the world. Our brand portfolio includes Royce Chocolate- a premium Japanese confectionery brand, Onitsuka Tiger - a leading Japanese fashion and lifestyle brand, Provenance Gifts a marketplace for curated gourmet gifts, Ligne Roset a luxury French contemporary furniture brand and Jacadi Paris - a luxury French children's wear brand. The plan is to aggressively (yet astutely) scale out a portfolio of international brands pan-India.