Key Responsibilities
Assist the Chef de Partie and Pastry/Bakery Chef in daily bakery production.
Prepare breads, buns, rolls, Danish pastries, croissants, cakes, cookies, and other bakery products.
Measure and weigh ingredients accurately according to standard recipes.
Operate bakery equipment such as ovens, mixers, proofers, dough sheeters, and other related equipment safely.
Ensure proper mixing, fermentation, proofing, baking, cooling, and storage of bakery products.
Maintain consistency in taste, texture, appearance, and portion size.
Assist in preparing bakery products for restaurants, banquets, buffets, room service, and other hotel requirements.
Follow standard recipes, production schedules, and portion-control procedures.
Maintain cleanliness and hygiene of the bakery production area, equipment, utensils, and workstations.
Follow HACCP, food safety, and hotel hygiene standards.
Check the quality and freshness of raw materials before use.
Properly store ingredients and finished products according to food-safety requirements.




Minimize food wastage through proper production planning and portion control.
Assist with inventory checking and inform the Chef about shortages or damaged ingredients.
Support the team during high-volume operations, banquets, events, and special functions.
Ensure all bakery products are properly labelled, dated, and stored.
Follow all hotel policies, departmental procedures, and safety guidelines.
Maintain a qualified and cooperative working relationship with colleagues and other departments.

Required Skills
Positive knowledge of basic bakery production techniques.
Knowledge of dough preparation, fermentation, proofing, and baking.
Basic knowledge of cakes, pastries, breads, cookies, and desserts.
Ability to follow standard recipes and instructions accurately.
Good understanding of food hygiene and safety practices.
Ability to operate bakery equipment safely.
Valuable time-management and org

📌 Demi Chef De Partie Domlur
🏢 Paul Resorts & Hotels
📍 Domlur