Key Responsibilities
Production & Baking: Assist in the daily preparation, mixing, shaping, baking, and decorating of breads, pastries, cakes, cookies, and desserts according to standard recipes.
Mise en Place: Prepare ingredients, measure out flours, sugars, and fats, and set up the baking station before service or shift starts.
Equipment Operation: Operate, clean, and maintain commercial bakery equipment such as dough mixers, proofers, ovens, and sheeters.
Stock & Inventory: Monitor ingredient levels, assist with stock rotation (FIFO - First In, First Out), and report reorder needs to senior chefs.
Hygiene & Safety: Maintain strict standards of kitchen cleanliness, food safety, HACCP compliance, and personal hygiene in the bakery section.
For More Information, Call or WhatsApp
Deepak (HR)
Mob. 8287204901