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Executive Chef
Jobs
#347787
Full Time
Job Description
For an India largest food services Products Company in India, having Bakery vertical operations, WITALENTS GOURMET is looking for an :
Executive Chef
(Pastry, Biscuits & Confectionary)
As an Executive Chef, you will be responsible for operating the pastry, biscuits & confectionary section of the kitchen while working closely with the others Chefs in the team. Responsible to create high quality products with the standard recipes and presentations in order to maintain quality standards and consistency of product. Ensure highest cleanliness and hygiene standard in the kitchen and outlets.
Duties & Responsibilities:
1. Manages all day-to-day operations of the production kitchen.
2. Prepare a wide variety of goods such as cakes, cookies, pies, bread, pastries, etc. following traditional and modern recipes.
3. Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
4. Able to develop, designs, or creates new ideas and items for products in the Kitchen.
5. Ensure excellent quality throughout the dessert offerings.
6. Follows proper handling and right temperature of all food products.
7. Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
8. Coordinates activities of cooks and workers engaged in food preparation.
+. Supervise and coordinate all product preparation and presentation.
10. Checks the quality of raw and cooked food products to ensure that standards are met.
11. Assists in determining how food should be presented and creates decorative food displays.
12. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
13. Check quality of material and condition of equipment and devices used for cooking.
14. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
15. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
16. Able to recognize superior quality products, presentations and flavours.
17. Operates and maintains all department equipment and reports malfunctions.
18. Maintains cleanliness and organization in all work areas.
1+. Ensure compliance with food hygiene and Health and Safety standards.
20. Maintain a lean and orderly cooking station and adhere to health and safety standards
21. Develop and test new recipes for enterprise menus.
Prerequisites:
1. Freeze / Thaw stable dessert. (Necessary)
2. Good knowledge of different types of pastry, dessert, cakes, etc decoration and presentation in addition to hands on experience in preparation of different types of breads and biscuits.
3. Possess professional disposition and good communication and interpersonal skills.
4. Positive attitude and creative.
Education:
Diploma in Hotel & Catering Management or Diploma or Post Graduate Degree in Bakery, Pastry
Experience:
Minimum of 12-15 years of experience in making pastry, biscuits or cookies, confectionary, etc.
Experience in high volume food production.
International exposure is must
Executive Chef
(Pastry, Biscuits & Confectionary)
As an Executive Chef, you will be responsible for operating the pastry, biscuits & confectionary section of the kitchen while working closely with the others Chefs in the team. Responsible to create high quality products with the standard recipes and presentations in order to maintain quality standards and consistency of product. Ensure highest cleanliness and hygiene standard in the kitchen and outlets.
Duties & Responsibilities:
1. Manages all day-to-day operations of the production kitchen.
2. Prepare a wide variety of goods such as cakes, cookies, pies, bread, pastries, etc. following traditional and modern recipes.
3. Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
4. Able to develop, designs, or creates new ideas and items for products in the Kitchen.
5. Ensure excellent quality throughout the dessert offerings.
6. Follows proper handling and right temperature of all food products.
7. Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
8. Coordinates activities of cooks and workers engaged in food preparation.
+. Supervise and coordinate all product preparation and presentation.
10. Checks the quality of raw and cooked food products to ensure that standards are met.
11. Assists in determining how food should be presented and creates decorative food displays.
12. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
13. Check quality of material and condition of equipment and devices used for cooking.
14. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
15. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
16. Able to recognize superior quality products, presentations and flavours.
17. Operates and maintains all department equipment and reports malfunctions.
18. Maintains cleanliness and organization in all work areas.
1+. Ensure compliance with food hygiene and Health and Safety standards.
20. Maintain a lean and orderly cooking station and adhere to health and safety standards
21. Develop and test new recipes for enterprise menus.
Prerequisites:
1. Freeze / Thaw stable dessert. (Necessary)
2. Good knowledge of different types of pastry, dessert, cakes, etc decoration and presentation in addition to hands on experience in preparation of different types of breads and biscuits.
3. Possess professional disposition and good communication and interpersonal skills.
4. Positive attitude and creative.
Education:
Diploma in Hotel & Catering Management or Diploma or Post Graduate Degree in Bakery, Pastry
Experience:
Minimum of 12-15 years of experience in making pastry, biscuits or cookies, confectionary, etc.
Experience in high volume food production.
International exposure is must
