Key Responsibilities

- Assist the Chef de Partie and senior bakery team in daily production and preparation.
- Prepare and bake breads, rolls, buns, cookies, cakes, muffins, and other bakery items as per standard recipes.
- Perform basic bakery operations, including weighing, measuring, mixing, kneading, proofing, shaping, and baking.
- Follow recipes, portion sizes, presentation standards, and production schedules.
- Maintain the quality, freshness, taste, texture, and appearance of all bakery products.
- Ensure mise en place is completed before the commencement of service and production.
- Maintain cleanliness and hygiene of bakery workstations, equipment, utensils, ovens, and storage areas.
- Follow hotel food safety standards, HACCP procedures, and personal hygiene requirements.
- Check the quality and freshness of ingredients before use and report any discrepancies to the supervisor.
- Assist in receiving, storing, labeling, and rotating raw materials according to FIFO principles.
- Monitor stock levels and inform the supervisor about shortages or replenishment requirements.
- Ensure proper storage and handling of finished bakery products and perishable ingredients.
- Minimize food wastage and use ingredients efficiently.
- Operate bakery equipment safely and report any malfunction or maintenance requirement.
- Coordinate with the pastry, kitchen, and stewarding teams to ensure smooth daily operations.
- Follow hotel policies, departmental SOPs,



grooming standards, and workplace safety procedures.
- Perform any other duties assigned by the Chef de Partie or Sous Chef.

Qualifications and Experience
- ITI, diploma, certificate course in Bakery and Confectionery, or equivalent culinary qualification preferred.
- 1–2 years of relevant bakery experience in a hotel, resort, bakery, or similar establishment preferred.
- Basic knowledge of bakery ingredients, recipes, baking techniques, and equipment.
- Knowledge of food safety, sanitation, and proper food storage practices.

Skills and Competencies
- Basic bakery production and baking skills.
- Attention to detail and consistency in product quality.
- Positive time management and ability to work under pressure.
- Teamwork, discipline, and willingness to learn.
- Knowledge of hygiene, food safety, and FIFO practices.
- Flexibility to work shifts, weekends, and holidays as per hotel operations.

Performance Standards
- Consistent quality and presentation of bakery products.
- Timely completion of assigned production.
- Compliance with food safety and hygiene standards.
- Effective stock handling and minimum wastage.
- Clean and organized workstation at all times.
- Adherence to hotel SOPs and instructions from senior chefs.

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

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 bakery commis II (Ghaziabad)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Ghaziabad