Job Role & Responsibilities
Production Leadership: Manage daily commercial production of bakery items (including croissants, and yeast-raised doughs) to meet daily output targets.
Dough & Lamination Mastery: Perform accurate dough scaling, mixing, fermentation control, and manual/mechanical lamination (sheeting) to ensure perfect texture and flakiness.
Proofing & Baking: Monitor proofing parameters (temperature and humidity) and operate commercial baking ovens to achieve a consistent, golden bake.
Fillings & Finishing: Prepare and consistently portion exact amounts of fillings (e.g., chocolate fillings, creams) per unit according to product standards.
Quality & Recipe Control: Maintain absolute consistency in recipe ratios, weights, shapes, and sizes across six hundreds of pieces daily.
Inventory & Food Costing: Monitor ingredient stock levels, track daily wastage, and ensure raw materials are used efficiently to manage production costs.
Hygiene & Food Safety: Maintain strict cleanliness and sanitation standards in the production area,



adhering to food safety guidelines (FSSAI norms).
Equipment Maintenance: Ensure proper handling, daily cleaning, and basic maintenance of commercial bakery equipment.

Required Skills & Qualifications
Experience: 1 to 3 years of proven experience as a Bakery Chef, Pastry Chef, or Commi/Demi Chef de Partie in a commercial bakery, manufacturing unit, or central kitchen.
Technical Knowledge: Deep understanding of commercial baker's percentages, yeast fermentation, gluten development, and lamination techniques.
Speed & Stamina: Ability to handle physical workloads, stand for long hours, and work efficiently under production deadlines.
Detail-Oriented: Precision in weighing ingredients and maintaining strict consistency in product shape, size, and filling weight.
Education: A degree/diploma in Culinary Arts, Pastry Arts, or Hotel Management is a plus.

Job Details
Job Type: Full time, Permanent
Schedule: Day

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