Central Kitchen Head / GM - Production - Bakery & Pastry

Job Duties -

Ensuring overall smooth operations of the central kitchen, employees, facilities and costs to ensure optimal dispatch for Central Kitchen

Ensuring right production processes and implementation of the same

Controlling cost of operations on an ongoing basis.

Ensures optimal resource utilization and maintains inventory levels.

Ensuring standards of cleanliness, sanitation and hygiene at all times

Establish and maintain effective employee relations

Conduct daily briefing meeting with the team

Responsible for leading the team, managing inventory, controlling costs, creating menus, and overseeing all aspects of dessert and bread production, combining artistic pastry skills with business management. They train staff, ensure quality and food safety, and often work in high-end establishments, blending culinary expertise with leadership.

Preferred candidate profile

Hotel Management graduation, with minimum 15 years of experience and minimum 2 years relevant experience from Central Kitchen / Catering Units / Cruise Lines / Flight Catering / Commissary as a Executive Pastry Chef role.

Candidate should be

• Multitasker and able to work in stressful work environment.
• Extensive knowledge and experience in Bakery & Pastry.
• Should have ability to mass produce standardized products.

Regards,

Poonam Chiplunkar

Email Id - [Confidential Information]

Contact Number - 9324945154