Executive Sous Chef / Jr. Sous Chef / CDP - Bread / Pastry - Noida / Bangalore / Nagpur / Goa/Lucknow / Hyderabad

Company Profile : A leading brand in premium cakes, pastries & other bakery products

Position & Work location:

Executive - Sous Chef & Jr. Sous Chef - Bread / Pastry - Noida

CDP - Bread / Pastry - Bangalore

share CVs at gayatripillaioasishr@gmail.com or WhatsApp resume

WhatsApp number : 8657208751

JD for Executive - Sous Chef - Bread / Pastry

The Executive Sous Chef Bread and Pastry oversees all bakery and pastry operations, ensuring high-quality, consistent, and creative production. Key responsibilities include managing staff, controlling inventory and food costs, creating new menus, and maintaining strict food safety/HACCP standards

Key Responsibilities

• Production & Quality Control: Manage daily production for bread, cakes, and pastries, ensuring consistent quality and taste.
• Menu Development: Develop and introduce innovative, seasonal, and trending pastry/bakery items to enhance guest experience.
• Team Leadership: Train, mentor, and supervise junior pastry chefs and bakers; maintain staff discipline and efficiency.
• Operations Management: Oversee central kitchen operations, including inventory, ordering, wastage reporting, and cost control.
• Safety & Sanitation: Ensure strict adherence to food hygiene standards (HACCP), safety protocols, and cleanliness in the kitchen.
• Collaboration: Coordinate with executive chefs and service staff to ensure smooth service and timely delivery

Working days : 6 days in a week

Package : 20.00 LPA to 25.00 LPA

Position & Work location:

CDP - Bread / Pastry - Nagpur / Goa / Lucknow / Hyderabad

share CVs at bhakti.oasis04@gmail.com

JD for CDP - Bread / Pastry - Nagpur / Goa / Lucknow / Hyderabad

A Chef de Partie (CDP) for Bread/Pastry manages the bakery station, responsible for high-quality production of breads, pastries, and desserts. Key duties include ensuring recipe consistency, maintaining strict hygiene (HACCP) standards, inventory management, guiding junior commis staff, and assisting the Sous Chef

Key Responsibilities:

• Production & Quality: Prepare, bake, and present a variety of breads, pastries, cakes, and desserts to the highest standards.
• Section Management: Oversee the pastry/bakery station, ensuring mise-en-place is completed efficiently.
• Stock & Cost Control: Monitor ingredient stocks, manage inventory, and minimize wastage to control food costs.
• Hygiene & Safety: Adhere to all health, safety, and sanitation regulations, including HACCP.
• Team Leadership: Train, motivate, and guide junior staff (Commis) in techniques and recipes.
• Equipment Care: Maintain and clean bakery equipment and machinery properly

Working days : 6 days in a week

Package : 9.00 LPA to 10.00 LPA