- Production Management: Supervise daily production of cakes, brownies, pastries, cookies and desserts.
- Quality Control: Maintain product taste, texture, appearance and consistency.
- Team Management: Assign duties, train junior chefs and monitor staff performance.
- Food Safety & Hygiene: Ensure cleanliness, sanitation and compliance with food safety standards.
- Inventory Management: Monitor stock, check expiry dates and maintain FIFO/FEFO.
- Cost Control: Minimize wastage and ensure proper ingredient portioning.
- Production Planning: Meet daily production targets and dispatch schedules.
- Equipment Maintenance: Ensure proper handling, cleaning and maintenance of bakery equipment.
- Reporting: Maintain production, stock and wastage records.
- Coordination: Coordinate with the Executive Chef, stores, quality team and dispatch department
For more Information Contact
Pooja ( HR )
(phone hidden)
📌 Sous Chef (Ahmedabad)
🏢 Hirex Services
📍 Ahmedabad
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