Allied Bakery & Culinary Academy (A Unit of Allied Chandigarh)

1. Bakery Production & Quality Excellence

- Ensure daily production of bakery items including breads, pastries, cakes, cookies, and desserts as per academy standards.
- Maintain consistency in taste, texture, presentation, and portioning across all products.
- Monitor product quality, freshness, and shelf-life on a daily basis.
- (Consistent quality and product standards are core responsibilities of bakery chefs )

2. Recipe Development & Standardization

- Develop, document, and standardize recipes for training and production.
- Introduce innovative bakery items aligned with current industry trends.
- Ensure cost-effective recipes with proper yield and portion control.
- (Recipe creation and innovation are key duties in bakery roles )

3. Training & Student Development

- Train students in basic to advanced bakery techniques.
- Demonstrate professional baking methods and contemporary equipment usage.
- Evaluate student performance through practical assessments and feedback.
- Ensure industry readiness of students through hands-on training.

4. Production Planning & Inventory Control

- Plan daily and weekly production schedules based on training requirements.
- Maintain inventory of raw materials and ensure timely procurement.
- Implement FIFO/FEFO practices to reduce wastage.
- Control food cost and minimize material loss.
- (Production planning and inventory management are essential operational roles )

5. Hygiene, Safety & Compliance

- Ensure strict adherence to food safety and sanitation standards.
- Maintain cleanliness of bakery lab, equipment, and storage areas.




- Follow all hygiene protocols as per hospitality industry norms.
- (Compliance with food safety standards is a key responsibility )

6. Lab & Equipment Management

- Ensure proper usage and maintenance of bakery equipment (ovens, mixers, proofers, etc.).
- Report breakdowns and coordinate timely repairs.
- Optimize equipment usage for efficient production.

7. Team Management & Coordination

- Supervise junior staff, assistants, and students during production.
- Allocate tasks and manage workflow in the bakery lab.
- Foster a disciplined and professional working environment.
- (Supervising and training team members is a core leadership function )

8. Industry Integration & Placement Support

- Align training with current hospitality and bakery industry standards.
- Assist in preparing students for internships and placements.
- Maintain coordination with placement cell for skill development.

9. Innovation & Brand Development

- Contribute to the development of Allied Bakery brand through new product lines.
- Participate in events, workshops, and demonstrations.
- Showcase academy standards through high-quality bakery outputs.

10. Documentation & Reporting

- Maintain production logs, recipe manuals, and training records.
- Track student progress and batch performance.
- Submit periodic reports to management.

Key Performance Indicators (KPIs)

- Product quality consistency
- Student training outcomes & feedback
- Placement readiness of students
- Food cost control & wastage reduction
- Hygiene audit scores
- Innovation (new recipes/products introduced)

Pay: ₹25,000.00 - ₹40,000.00 per month

Work Location: In person

📌 Bakery Chef (Panchkula)
🏢 Allied College of Hospitality, Culinary Arts & Management
📍 Panchkula