Bakery Chef

**1. Baking and Preparation**
- **Production**: Prepare a wide variety of baked goods such as bread, pastries, cakes, cookies, and other specialty items.
- **Recipe Adherence**: Follow standardized recipes to ensure consistency and maintain quality.
- **Ingredient Preparation**: Measure, mix, and prepare ingredients for doughs, batters, fillings, and glazes.

**2. Quality Control**
- **Standards Maintenance**: Ensure all baked items meet the bakery’s quality and presentation standards.
- **Freshness**: Guarantee that products are fresh and free from defects before they reach customers.
- **Testing and Tasting**: Regularly taste and test products to maintain high-quality output.

**3. Creativity and Development**
- **Menu Innovation**: Assist in developing new recipes or improving existing ones to keep the menu fresh and appealing.
- **Seasonal Specials**: Contribute ideas for seasonal or themed baked goods for holidays or special occasions.
- **Customization**: Prepare customized baked goods as per customer orders or special events.

**4. Supervision and Training**
- **Junior Staff Oversight**: Supervise and guide commis chefs or trainees in the bakery section.
- **Training**: Share knowledge of baking techniques, tools, and recipes with junior staff to improve their skills.
- **Task Delegation**: Assign specific duties to team members and ensure timely completion.

**5. Inventory and Stock Management**
- **Stock Monitoring**: Check inventory levels for ingredients such as flour, sugar, butter, and eggs.
- **Ordering**: Notify the purchasing team about shortages or specific ingredient needs.
- **Waste Management**: Minimize waste by efficient use of ingredients and maintaining proper storage practices.

**6. Hygiene and Safety**
- **Cleanliness**: Maintain cleanliness in the bakery area, ensuring all equipment and surfaces are sanitized.
- **Food Safety**: Adhere to food safety standards and ensure all products are handled and stored properly.
- **Equipment Care**: Clean and maintain bakery equipment like ovens, mixers, and proofing cabinets.

**7. Time Management**
- **Production Scheduling**: Manage baking schedules to ensure timely delivery of items, especially during peak hours or large orders.
- **Efficiency**: Plan and execute tasks to meet daily production goals without compromising quality.

**8. Coordination and Communication**
- **Team Collaboration**: Work closely with other sections of the kitchen or front-of-house staff for smooth operations.
- **Customer Requests**: Handle special requests, dietary adjustments, or custom orders in coordination with the pastry chef or management.
- **Feedback**: Take feedback from customers or the head chef and implement improvements.

**Skills and Qualities Required**
- **Baking Expertise**: In-depth knowledge of baking techniques, ingredients, and equipment.
- **Attention to Detail**: Precision in following recipes and presenting baked goods.
- **Creativity**: Ability to contribute innovative ideas for menu items and designs.
- **Team Leadership**: Strong organizational and supervisory skills.
- **Time Management**: Efficiently handle multiple tasks within deadlines.
- **Adaptability**: Respond to high-pressure situations like large orders or busy periods.

**Job Types**: Full-time, Permanent

Pay: ₹15,000.00 - ₹20,000.00 per month

Schedule:

- Rotational shift

Work Location: In person