Job Description

• Prepare and supervise the production of breads, rolls, croissants, cakes, pastries, desserts, cookies, and other bakery products.
• Ensure consistency in taste, quality, texture, portion size, and presentation.
• Plan daily production according to occupancy, restaurant requirements, banquets, and special events.
• Monitor ingredient requisitions, stock levels, storage, and product rotation.
• Control food costs by minimizing wastage and maintaining standard recipes and portion controls.
• Ensure compliance with HACCP, food safety, sanitation, and personal hygiene standards.
• Maintain cleanliness and proper functioning of bakery equipment, ovens, mixers, and refrigeration units.
• Guide and train Commis Chefs and other team members in bakery and pastry techniques.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen sections for smooth operations.
• Develop new products, seasonal desserts, buffet displays, and specialty bakery items.
• Maintain production records, temperature logs, wastage reports, and inventory documentation.
• Ensure timely preparation and delivery of products for restaurants, room service, banquets, and other hotel outlets.
• Diploma or degree in Hotel Management, Bakery & Confectionery, or Culinary Arts.
• Formal training in pastry and bakery production preferred.
• Minimum 3–5 years of relevant experience in a hotel, resort, or reputed bakery.
• Strong knowledge of bakery production, pastry preparation, dessert making, and baking techniques.
• Leadership and team management.
• Creativity and attention to detail.
• Time management and planning.
• Quality consciousness and commitment to guest satisfaction.
• Effective communication and coordination.
• Ability to work flexible shifts, weekends, and holidays as required.