Shift In-Charge (Bakery and Bulk Kitchen Operations)

We are looking for candidates with the following background and experience for our Bakery & Confectionery Plant, Tikri, Gurugram.

Role Category: Shift In-Charge

Location: Tikri, Gurugram

No. of Vacancies: 2

Joining : Preferably Immediate

Industry Type: Institutional Catering, Flight Kitchen, Hotels, and Restaurants

Department: Kitchen/ F&B Production

Employment Type: Full-Time, Permanent

Education: Hotel Management Degree or B.Sc. in Hospitality and Hotel Administration from a reputed college

Desired Candidate Profile - Job Description - Roles and responsibilities

l The candidate must have experience in high-volume production.

l Planning and preparation of bakery and patisserie products.

l Good and proper knowledge about bakery and pastry products.

l Manages all day-to-day operations of the bakery and patisserie.

l Able to produce all baked goods, including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants, doughnuts, etc.

l Able to develop, design, or create new ideas and items for the pastry kitchen.

l Follows proper handling and the right temperature for all food products.

l Checks the quality of raw and cooked food products to ensure that standards are met.

l Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget.

l Check the quality of materials and the condition of equipment and devices used for cooking.

l Attends all scheduled employee meetings and brings suggestions for improvement.

l Ensure compliance with food hygiene and health and safety standards.

l Make sure the production schedule and standard recipes are followed.

l Investigate to find out about complaints from clients and take corrective action.

l To make sure that proper training is imparted to the new recruits and confirmed staff.

l To monitor the hygiene standards of the department, proper food handling and storage are required at all times.

l To follow up on the HACCP checklist and time and temperature records.

l Make sure that strict compliance with the standard recipe system is maintained, conduct quality audits regularly, and update recipes if required.

l Daily briefing to the departmental chef on bakery production to ensure optimum production and minimize wastage.

l Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.