FMCG Client

Key Responsibilities:
1.Production responsibility as per given standards
2.Allocation of work
3.Checking mis-en-place
4.Maintain quality
5.Maintain discipline and grooming of staff
6.Maintaine hygiene and sanitaion
7.Storage of food and provisions
8.Raw material quality check
9.Control over production and wastage
10.Adhering to HACCP standards
11.Reporting to Sous Chef
12.Grievance management of kitchen team
13.Set duty roasters and set timings for the production team

Key Requirements:
1.Professional Experience and Education:
– Proven experience in a bakery setting, ideally within a hotel, restaurant, or commercial bakery.
– Formal training in culinary arts, preferably with a specialization in baking and pastry arts from a
recognized culinary school.
2. Technical Skills:
– Strong foundation in baking techniques and pastry production.
– Proficiency in using bakery equipment and maintaining a clean and organized work environment.
– Understanding of food safety and hygiene standards, often validated through food handling
3. Teamwork and Communication:
– Ability to work effectively as part of a team, following directions from senior chefs and collaborating
with peers.
– Good communication skills to ensure a clear understanding of recipes, techniques, and expectations.
4. Creativity and Attention to Detail:
– Creativity in assisting with the development of new recipes and improving existing ones.
– High attention to detail, especially in following recipes and presentation standards.
5. Physical Stamina and Stress Management:
– Physical stamina to handle long hours in a standing position and the ability to work in a fast-paced
– Capacity to manage stress effectively, especially during peak service times.
6. Adaptability:
– Flexibility to work in various shifts, including early mornings, late evenings, weekends, and holidays.

To apply for this job email your details to

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