bakery commis II

Key Responsibilities

• Assist the Chef de Partie and senior bakery team in daily production and preparation.
• Prepare and bake breads, rolls, buns, cookies, cakes, muffins, and other bakery items as per standard recipes.
• Perform basic bakery operations, including weighing, measuring, mixing, kneading, proofing, shaping, and baking.
• Follow recipes, portion sizes, presentation standards, and production schedules.
• Maintain the quality, freshness, taste, texture, and appearance of all bakery products.
• Ensure mise en place is completed before the commencement of service and production.
• Maintain cleanliness and hygiene of bakery workstations, equipment, utensils, ovens, and storage areas.
• Follow hotel food safety standards, HACCP procedures, and personal hygiene requirements.
• Check the quality and freshness of ingredients before use and report any discrepancies to the supervisor.
• Assist in receiving, storing, labeling, and rotating raw materials according to FIFO principles.
• Monitor stock levels and inform the supervisor about shortages or replenishment requirements.
• Ensure proper storage and handling of finished bakery products and perishable ingredients.
• Minimize food wastage and use ingredients efficiently.
• Operate bakery equipment safely and report any malfunction or maintenance requirement.
• Coordinate with the pastry, kitchen, and stewarding teams to ensure smooth daily operations.
• Follow hotel policies, departmental SOPs, grooming standards, and workplace safety procedures.
• Perform any other duties assigned by the Chef de Partie or Sous Chef.

Qualifications and Experience

• ITI, diploma, certificate course in Bakery and Confectionery, or equivalent culinary qualification preferred.
• 1–2 years of relevant bakery experience in a hotel, resort, bakery, or similar establishment preferred.
• Basic knowledge of bakery ingredients, recipes, baking techniques, and equipment.
• Knowledge of food safety, sanitation, and proper food storage practices.

Skills and Competencies

• Basic bakery production and baking skills.
• Attention to detail and consistency in product quality.
• Good time management and ability to work under pressure.
• Teamwork, discipline, and willingness to learn.
• Knowledge of hygiene, food safety, and FIFO practices.
• Flexibility to work shifts, weekends, and holidays as per hotel operations.

Performance Standards

• Consistent quality and presentation of bakery products.
• Timely completion of assigned production.
• Compliance with food safety and hygiene standards.
• Effective stock handling and minimum wastage.
• Clean and organized workstation at all times.
• Adherence to hotel SOPs and instructions from senior chefs.

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person