Executive Chef/NPD Sous Chef /Jr. Sous Chef/CDP-Bread/Pastry-Bangalore/Mumbai/Goa/Lucknow/Hyderabad

Company Profile : A leading brand in premium cakes, pastries & other bakery productsPosition & Work location:1.Executive Chef - Bread/Pastry - Noida2.Jr. Sous Chef & Sous chef - Bread/Pastry - Bangaloreshare CV's at or WhatsApp resumeWhatsApp number : 86572087513.DCDP/CDP - bread/Pastry - *Openings for Nagpur / Goa / Lucknow / Hyderabad*4.(New Product Development) NPD Sous Chef bread/Pastry - *Urgent opening for Mumbai location*share CV's at or WhatsApp resumeWhatsApp number : 8652017169JD 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 standardsKey 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 deliveryWorking days : 6 days in a weekPackage : 20.00 LPA to 25.00 LPAPosition & Work location:DCDP/CDP - Bread/Pastry - *Nagpur / Goa / Lucknow / Hyderabad*share CVs at JD for DCDP/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 ChefKey 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 properlyEducationUG: BHM - Bachelor of Hotel Management in Hotel Management, BHMCT - Bachelor of Hotel Management and Catering Technology in Hotel Management, Bakery and Confectionery, Food Production, Any GraduateWorking days : 6 days in a week (as per roaster)Package : 5 LPA to 9 LPA_(Depends on Culinary skills & Interview)_

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