Key Responsibilities
Manage the day-to-day operations of the assigned bakery section.
Prepare and supervise the production of breads, rolls, buns, croissants, Danish pastries, muffins, cookies, cakes and other bakery products.
Prepare doughs, fillings, creams, glazes and other bakery components according to standard recipes.
Ensure correct weighing, mixing, proofing, baking, cooling and finishing of bakery products.
Maintain consistent quality, taste, texture, portion size and presentation.
Plan daily production according to occupancy, events, banquets, restaurants and other hotel requirements.
Ensure proper mise en place before production begins.
Supervise Commis and other junior bakery staff and provide on-the-job training.
Check the quality and freshness of raw materials before use.
Maintain proper storage and FIFO procedures for bakery ingredients.
Monitor food costs and minimize wastage without compromising quality.
Maintain cleanliness and hygiene of the bakery section, equipment and work areas.




Ensure proper use and cleaning of ovens, mixers, proofers, refrigerators and other bakery equipment.
Follow hotel food-safety, hygiene and HACCP standards.
Maintain appropriate stock levels and inform the Sous Chef of shortages or purchase requirements.
Coordinate with other kitchen sections and service teams to ensure timely production.
Record production, wastage and other relevant information as required.
Ensure all products are properly labelled, stored and handled.
Assist with recent product development and seasonal or special bakery requirements.
Report equipment faults, quality issues and operational problems to the supervisor.
Follow all hotel SOPs, fire-safety and workplace-safety procedures.
Perform other duties assigned by the Executive Chef or Pastry Chef.

Pay: ₹20,000.00 - ₹32,000.00 per month

Work Location: In person

📌 Cdp Bakery Ghaziabad (India)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 India