Assist the Head Pastry Chef in managing daily operations of the pastry and bakery section in the centralized kitchen.
Oversee production of a wide range of products (cakes, pastries, muffins, breads, cookies, etc.)
Maintain accurate records of production, inventory, wastage, and quality checks.
Train and supervise production staff and bakers; ensure adherence to SOPs.
Monitor and maintain hygiene, sanitation, and FSSAI/ISO compliance.
Ensure equipment is well-maintained and any technical issues are reported timely.
Coordinate with procurement and dispatch teams for smooth flow of materials and timely deliveries.
Requirements:
Degree/Diploma in Bakery & Confectionery or Culinary Arts.
5–7 years of experience in bakery/pastry, with at least 2 years in a leadership or supervisory role in a centralized kitchen or large-scale production environment.
Strong understanding of bakery production, shelf-life management, and product packaging.
Ability to handle volume production without compromising quality.
Good communication, planning, and team management skills.
