Baker

Job Summary:

The Bakery Chef will be responsible for developing, preparing, and supervising the production of bakery items such as breads, cakes, pastries, cookies, and other baked goods. The role involves maintaining product quality, consistency, hygiene, and innovation as per FMCG standards and production requirements.

Key Responsibilities:

• Plan, prepare, and supervise the production of bakery items as per company recipes and standards.
• Operate Bakery equipment Such as Mixers, Ovens, Proofers & Depositor Machines.
• Innovate and develop new bakery products in line with market trends and customer preferences.
• Ensure Correct Measurements, baking Temperature & Timing for Consistent Product Quality.
• Ensure consistency, taste, and texture of all products across batches.
• Manage raw material planning, inventory, and wastage control.
• Maintain hygiene and food safety standards in the bakery production area (as per FSSAI / HACCP guidelines).
• Maintain Consistency in taste, texture, weight & appearance of products.
• Work closely with the R&D and Quality departments for new product trials and improvements.
• Train and guide production staff and helpers in baking processes and safety standards.
• Support Smooth shift operations & meet Production targets.
• Monitor baking equipment and coordinate for regular maintenance.
• Maintain daily production and wastage reports.
• Ensure cost-effective production and adherence to timelines.
• Follow FIFO/FEFO Practices for Ingredients.

Key Skills & Competencies:

• Strong knowledge of bakery production techniques and ingredients.
• Creative approach to recipe development and product innovation.
• Knowledge of food safety, hygiene, and quality control.
• Team management and leadership abilities.
• Time management and multitasking skills.
• Familiarity with industrial bakery equipment and processes.

Qualification & Experience:

• 12th pass / certificate in Bakery & Confectionery, degree Hotel Management, or Culinary Arts.
• 1–8 years of experience in commercial or industrial bakery (Fmcg,Cake Plants,QSR preferred).
• Knowledge of production scaling and recipe standardization.