- Prepare a variety of bakery products, including bread, buns, croissants, pastries, cakes, cookies, muffins and desserts.

- Ensure consistent quality, taste, texture and presentation of all bakery products.

- Prepare fresh bakery items for breakfast buffets, restaurants, banquets and room service.

- Develop current recipes and introduce innovative bakery products.

- Maintain standard recipes and portion sizes.

- Ensure timely production according to daily requirements and events.

- Manage and supervise the daily operations of the bakery section.

- Assign duties and responsibilities to bakery staff.

- Monitor staff performance, grooming and discipline.

- Coordinate with the Executive Chef, Sous Chef and other kitchen departments.

- Ensure proper mise-en-place and smooth workflow.

- Monitor equipment performance and arrange maintenance when required.

- Maintain the highest standards of personal hygiene and kitchen cleanliness.

- Follow HACCP and food safety procedures.

- Ensure proper storage and temperature control of ingredients and finished products.

- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out).

- Prevent cross-contamination and food wastage.

- Monitor bakery food costs and control production expenses.

- Prepare daily ingredient requirements and purchase requisitions.

- Maintain proper stock levels of flour, sugar, butter,



cream, chocolate and other ingredients.

- Conduct regular stock verification.

- Minimize food wastage through proper production planning.

- Monitor portion control and standard recipe costing.

- Ensure all bakery products meet 5-star hotel quality standards.

- Check freshness, taste, appearance and presentation before service.

- Handle guest requests for customized cakes and special bakery products.

- Prepare special items for VIP guests, weddings, conferences and banquets.

- Collect guest feedback and implement improvements.

- Train bakery staff in baking techniques and new recipes.

- Guide junior chefs, commis chefs and trainees.

- Conduct regular training on hygiene, safety and food handling.

- Develop teamwork and maintain professional discipline.

- Evaluate staff performance and identify training requirements.

- Coordinate with the Executive Chef regarding daily production requirements.

- Work closely with the F&B; service team for buffet and restaurant requirements.

- Coordinate with the Purchase and Stores departments for ingredients.

- Prepare daily production reports and wastage reports.

- Maintain recipe records, temperature logs and stock registers.

Pay: ₹30,000.00 - ₹36,000.00 per month

Work Location: In person

📌 Bakery Chef (West Fort)
🏢 PLANET ASHOKA
📍 West Fort