Commis 3

Casino Air Caterers; Coimbatore District; On-site; INR 250,000 - 360,000; Full time

Job summary

Casino Air Caterers seeks an experienced Bakery Supervisor to lead and manage the bakery section, ensuring production of a wide range of bakery items to the highest standards. You will oversee dough processes, maintain hygiene, train junior staff, and coordinate with kitchen and other departments to meet daily orders and events.

The role requires strict adherence to recipes, measurement accuracy, inventory control, and food safety practices to ensure consistent taste and quality across products.

Responsibilities

• Manage and supervise the assigned bakery section effectively.
• Prepare and produce bakery products according to standard recipes and specifications.
• Handle dough preparation, mixing, kneading, proofing, baking, cooling, finishing, and storage.
• Prepare breads, buns, rolls, cakes, pastries, cookies, muffins, desserts, and other bakery products as required.
• Ensure correct measurement and weighing of ingredients to maintain product consistency.
• Monitor oven temperatures, baking time, proofing conditions, and product quality.
• Ensure proper finishing, decoration, portioning, and presentation of bakery products.
• Complete daily mise en place and production requirements within the scheduled time.
• Supervise Commis Chefs, Bakery Assistants, trainees, and other staff assigned to the bakery section.
• Allocate duties and monitor the performance of junior bakery staff.
• Check the quality and freshness of all bakery ingredients before use.
• Ensure proper storage, labeling, FIFO, and stock rotation of ingredients.
• Monitor inventory and inform the immediate supervisor of shortages or replenishment requirements.
• Minimize food wastage through proper production planning, portion control, and ingredient utilization.
• Maintain cleanliness and hygiene of the bakery area, equipment, utensils, storage areas, and workstations.
• Ensure all bakery equipment is operated safely and correctly.
• Report equipment breakdowns, maintenance requirements, quality issues, or safety concerns immediately.
• Maintain proper food safety and hygiene practices at all times.
• Prevent cross-contamination and ensure proper handling and storage of food products.
• Assist in production planning according to daily requirements, functions, events, and special orders.
• Maintain consistency in taste, texture, appearance, size, and quality of all products.
• Train and guide junior bakery staff in production techniques, hygiene, safety, and SOPs.
• Coordinate with the kitchen and other departments to ensure timely production and delivery.
• Follow all CAFS policies, SOPs, food safety standards, and instructions issued by Management.
• Perform any other duties assigned by the Executive Chef, Sous Chef, or Management.

Job description

• Manage and supervise the assigned bakery section effectively.
• Prepare and produce bakery products according to standard recipes and specifications.
• Handle dough preparation, mixing, kneading, proofing, baking, cooling, finishing, and storage.
• Prepare breads, buns, rolls, cakes, pastries, cookies, muffins, desserts, and other bakery products as required.
• Ensure correct measurement and weighing of ingredients to maintain product consistency.
• Monitor oven temperatures, baking time, proofing conditions, and product quality.
• Ensure proper finishing, decoration, portioning, and presentation of bakery products.
• Complete daily mise en place and production requirements within the scheduled time.
• Supervise Commis Chefs, Bakery Assistants, trainees, and other staff assigned to the bakery section.
• Allocate duties and monitor the performance of junior bakery staff.
• Check the quality and freshness of all bakery ingredients before use.
• Ensure proper storage, labeling, FIFO, and stock rotation of ingredients.
• Monitor inventory and inform the immediate supervisor of shortages or replenishment requirements.
• Minimize food wastage through proper production planning, portion control, and ingredient utilization.
• Maintain cleanliness and hygiene of the bakery area, equipment, utensils, storage areas, and workstations.
• Ensure all bakery equipment is operated safely and correctly.
• Report equipment breakdowns, maintenance requirements, quality issues, or safety concerns immediately.
• Maintain proper food safety and hygiene practices at all times.
• Prevent cross-contamination and ensure proper handling and storage of food products.
• Assist in production planning according to daily requirements, functions, events, and special orders.
• Maintain consistency in taste, texture, appearance, size, and quality of all products.
• Train and guide junior bakery staff in production techniques, hygiene, safety, and SOPs.
• Coordinate with the kitchen and other departments to ensure timely production and delivery.
• Follow all CAFS policies, SOPs, food safety standards, and instructions issued by Management.
• Perform any other duties assigned by the Executive Chef, Sous Chef, or Management.