89 Bread Jobs - Page 4

Roles and Responsibilities Prepare high-quality baked goods such as bread, biscuits, cakes, chocolate confections, cookies, and pastries according to recipes and presentation standards. Maintain a clean and organized kitchen environment to ensure efficient workflow and adherence to food safety guidelines. Monitor inventory levels of ingredients and supplies to minimize waste and optimize stockroom organization. Collaborate with other chefs and kitchen staff to achieve daily production goals while maintaining quality control. Ensure compliance with company policies regarding food handling, storage, and preparation procedures.

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

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.

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

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

Commi I : Bakery F&B Production 3-5 Years Full-time Leh Job Summary: We are looking for a skilled Commis I Bakery to join our pastry and bakery team. The ideal candidate will be responsible for preparing a variety of baked goods, including breads, pastries, cakes, and desserts, while maintaining high-quality standards in taste, texture, and presentation. Key responsibilities include dough preparation, baking, decorating, assisting in menu planning, ensuring proper storage of ingredients, and maintaining hygiene and safety standards in the bakery section.

Description Receive bakery goods, check specifications, ensure appropriate storing and contribute to stocking the bakery station with the right items Supervise and control that the bakery production is in conformance with the set quality, time, hygiene, cleanliness and presentation specifications Implement adequate hygienic procedures and guidelines as set for the brand, ensure that health and safety regulations are followed at all times, and report descrepencies to hierarchy Assist in preparing and cooking all bakery items in conformity with the set specifications and as per the instructions of the Regional Bakery Chef Prepare the bakery display section and ensure its maintenance as per the instructions of the Brand Manager Supervise and train team members on all key responsibilities in the bakery section and ensure that they comply with the set statutory regulations Carry out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy Qualifications Technical Degree in Food and Beverage or Hospitality Management 2-3 years of experience in F&B operations Fluency in English for more details call or whats app Mayank (HR) Mob: 7897037297 Mail: Mayank@hirex.co.in

• To prepare food as per the set standards. • Assist in bakery preparation and portioning as and when required.

Roles and Responsibilities Manage daily bread production, ensuring high-quality products are delivered on time. Supervise junior bakers to improve their skills and knowledge. Maintain accurate records of inventory, waste disposal, and quality control checks. Ensure compliance with food safety standards and HACCP guidelines. Collaborate with other departments to optimize product offerings and reduce waste.

Job Role: Sales Executive Industry Bread, FMCG, Food Products Job Skills: Sales, Business Development Job Summary: Top Bread & FMCG foods Manufacturing company looking for an experienced, passionate, and motivated Sales Executive to join our sales team. Your main responsibility will be to drive our business success by implementing a strong and sustainable sales strategy. About The Role: Primary Sales, Direct Sales/ GT Sales, Recibo Tracking DDSM/ Sales Man, Privilege Customer/ Secondary billing, Depot Handling, Beat Mapping, Outlet Billing Handling, Focus Product execution, Regular Review, Gate Meeting, Identify and appointing Distributer Area, New Product launch exhibition.

Prepare diverse baked goods using traditional/modern recipes. Assist in recipe development, supervise production, ensure quality, manage inventory, train staff, & maintain equipment. Support pastry chef and ensure efficient cost-effective operations. Required Candidate profile Skilled in traditional/modern baking with 10+ yrs experience. Strong in recipe dev, cost control, staff training, quality check, and pastry team coordination. Creative, organized, and detail-oriented.

Preparation and Baking: Prepare a wide range of baked goods like cakes, cookies, pies, bread, and pastries, following recipes and techniques. Recipe Development: Create new recipes and adapt existing ones to meet customer needs and preferences. Decoration and Presentation: Decorate pastries and desserts with various icings, toppings, and other embellishments to create visually appealing and tasty treats. Quality Control: Ensure the quality and consistency of all baked goods, maintaining standards and freshness. Inventory Management: Monitor and order ingredients and supplies for the bakery, ensuring an adequate supply. Staff Supervision: Train and supervise junior baking staff, ensuring they understand baking techniques and maintain a clean work environment. Food Safety: Adhere to food safety and sanitation guidelines, maintaining a clean and organized bakery area. Collaboration: Work with other kitchen staff and management to ensure seamless operations. Menu Development: Contribute to menu planning, suggesting new seasonal items and desserts. Equipment Maintenance: Operate and maintain baking equipment, ensuring its proper functioning.

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

Role & Responsibilities: - Manages all day-to-day operations of the Kitchen. Prepare high Quality Pastry, Brownies, Bread. Follows proper handling and right temperature of all food products. Coordinates activities with Team to engage in food preparation. Supervise and coordinate all food preparation and presentation Checks the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for 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. Attends all scheduled employee meetings and brings 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 Ensures compliance with all applicable laws and regulations. Operates and maintains all department equipment and reports malfunctions. Maintains cleanliness and organization in all work areas. Encourages and builds mutual trust, respect, and cooperation among team members. Ensure compliance with food hygiene and Health and Safety standards. Maintain a lean and orderly cooking station and adhere to health and safety standards. Ensuring Culinary Standards and Responsibilities are met for Team. Preferred candidate profile: - * Good experience in production of bakery products. * Team handling experience. * Degree or Diploma in Hotel Management or Bakery production will be preferred. * HM Interns can also apply for Commis III role if fresher. * Internship is also available for fresh HM / Diploma holder. Perks and benefits: - PF, ESIC, Bonus, Overtime, Gratuity etc.