Job Summary

Key ResponsibilitiesViennoiserie Production

- Prepare high-quality laminated dough products including Croissants, Pain au Chocolat, Danish Pastries, Kouign-Amann, Cinnamon Rolls, Brioche, and other specialty viennoiserie.
- Ensure proper dough mixing, resting, lamination, folding, proofing, baking, and finishing techniques.
- Maintain consistency in texture, volume, flavor, and appearance of all bakery products.
- Develop and standardize recipes to ensure uniform quality across production.

Bakery Operations

- Produce artisan breads, sourdough, baguettes, sandwich breads, brioche, buns, rolls, muffins, cookies, and specialty bakery products.
- Plan daily production schedules based on outlet requirements and forecasted sales.
- Ensure timely production and delivery of bakery items to various outlets.

Quality Control

- Maintain the highest standards of product quality, freshness, and presentation.
- Monitor baking temperatures, proofing conditions, and fermentation processes.
- Conduct regular quality checks to minimize wastage and improve production efficiency.
- Ensure all products meet company quality standards and customer expectations.

Kitchen & Team Management

- Supervise and train Commis Chefs, Demi Chefs, and Bakery Assistants.
- Allocate daily production tasks and monitor team performance.
- Maintain discipline, productivity, and teamwork within the bakery department.
- Assist in staff development by providing technical training and mentoring.

Inventory & Cost Control

- Monitor stock levels of bakery ingredients and packaging materials.
- Coordinate with the purchasing department for timely procurement of raw materials.




- Minimize wastage through proper planning and inventory management.
- Maintain food cost within budget by controlling portion sizes and production losses.

Food Safety & Hygiene

- Ensure compliance with HACCP, FSSAI, and company food safety standards.
- Maintain cleanliness of bakery equipment, workstations, and storage areas.
- Follow proper food handling, storage, and sanitation procedures.
- Ensure preventive maintenance and proper usage of bakery equipment.

Innovation

- Introduce new bakery and viennoiserie products based on market trends.
- Participate in menu development and seasonal product launches.
- Continuously improve recipes, presentation, and production techniques.
- Diploma/Degree in Bakery & Pastry Arts, Culinary Arts, or Hotel Management preferred.

Experience

- Minimum 5-10 years of experience in Viennoiserie & Bakery.
- Experience in Premium Bakeries, International Bakery Chains, or Well-known Establishments is mandatory.
- Proven expertise in croissant and laminated dough production.

Technical Skills

- Expert knowledge of laminated dough preparation and fermentation.
- Strong understanding of artisan bread production.
- Knowledge of bakery machinery and equipment.
- Recipe standardization and batch production.
- Food safety and hygiene standards (HACCP/FSSAI).

Personal Skills

- Robust leadership and team management abilities.
- Excellent organizational and planning skills.
- Ability to work under pressure and meet production deadlines.
- Attention to detail with a passion for quality.
- Positive attitude and problem-solving mindset.

Pay: Up to ₹100,000.00 per month

Benefits :

- Food provided
- Leave encashment
- Provident Fund

Work Location: In person

📌 Senior Chef - Viennoiserie & Bakery (Hyderabad)
🏢 Ohris Group of Hotels and Restaurants
📍 Hyderabad