Key Responsibilities Production & Baking

- Prepare, mix, ferment, bake, and finish bakery products as per standard recipes and production schedules.
- Handle large-batch dough and batter preparation using commercial mixers and bakery equipment.
- Ensure consistent taste, texture, shape, and appearance across all batches.
- Follow daily production targets for multiple outlets or distribution points.
- Perform pre-preparation activities such as scaling, moulding, proofing, glazing, and decorating.

Breads & Rolls

- White bread (sandwich loaf)
- Whole wheat / multigrain bread
- Milk bread
- Burger buns
- Hot dog buns
- Pav buns
- Dinner rolls

Tea Cakes

- Plain sponge cake
- Chocolate sponge cakes
- Tea cakes (vanilla, marble, fruit)
- Brownies

French Breads & Viennoiserie

- Baguette
- Pain de campagne
- Focaccia (herb / olive)
- Ciabatta
- Brioche loaf & brioche buns
- Croissant (butter croissant)
- Chocolate croissant (Pain au chocolat)
- Danish pastries (fruit / custard)
- Palmier
- apple turnover

Indian & Fusion Bakery Items

- Egg puffs
- Veg puffs
- Chicken puffs
- Paneer puffs
- Cream buns
- Jam buns
- Khara bun
- Sweet bun

Cookies & Snacks

- Butter cookies
- Choco-chip cookies
- Jeera biscuits
- Rusk
- Palmiers (if required)

Quality & Hygiene

- Follow FSSAI food safety standards and internal quality SOPs.
- Maintain cleanliness of workstations, ovens, mixers, trays, and storage areas.




- Ensure correct storage of raw materials and finished goods (FIFO method).
- Monitor baking temperatures, proofing times, and cooling procedures.
- Identify and report quality issues or wastage immediately.

Inventory & Coordination

- Assist in raw material checking (flour, yeast, butter, sugar, eggs, cream, etc.).
- Minimize wastage and ensure efficient use of ingredients.
- Coordinate with supervisors, packaging team, and dispatch team to meet delivery timelines.
- Maintain basic production and batch records if required.

Equipment Handling

- Operate and maintain bakery equipment such as:

- Deck ovens / rotary ovens

- Spiral or planetary mixers

- Dough sheeters

- Proofers

- Report equipment issues or maintenance needs promptly.

Required Skills & Qualifications

- Proven experience in a commercial or centralised bakery .
- Robust knowledge of bread fermentation, baking techniques
- Ability to work early morning or night shifts.
- Physically fit to handle long standing hours
- Team player with attention to detail and discipline.
- Basic understanding of hygiene, food safety, and production planning.

Preferred Qualifications

- ITI / Diploma in Bakery & Confectionery
- Experience working with high-volume production
- Knowledge of South Indian bakery products is an advantage

Pay: ₹35,000.00 - ₹45,000.00 per month

Work Location: In person

Expected Start Date: 15/01/2026

📌 Baker (Chennai)
🏢 Bhojanalaya Hospitality
📍 Chennai