Prepare and bake artisan breads (sourdough, baguette, brioche, etc.)
Handle viennoiserie items (croissants, Danish, laminated doughs)
Ensure consistent quality, taste, and presentation of all products
Follow standard recipes and SOPs
Manage fermentation, proofing, and lamination processes
Monitor baking time, temperature, and product quality
Maintain kitchen hygiene and cleanliness as per standards
Follow food safety norms (FSSAI guidelines)
Supervise and guide Commis / junior bakers
Train team members on recipes and baking techniques
Monitor inventory and stock levels of ingredients
Minimize wastage and ensure cost control
Assist in menu planning and new product development
Suggest improvements in recipes and presentation
Ensure timely production as per daily demand
Coordinate with kitchen/service team for smooth operations