DCDP/CDP-Bread

Theobroma Foods; Bengaluru; On-site; INR 450,000 - 650,000; Full time

Job summary

Theobroma Foods in Bengaluru invites an experienced DCDP/CDP to lead the Breads Department. You will supervise bakery staff, implement new recipes, and ensure daily production targets and high presentation standards.

This on-site role emphasizes artisan bread production, proper handling and storage, and cost-conscious operations. You will coordinate with maintenance and QA to uphold safety and quality throughout all bread processes.

Qualifications

• Experience in bakery production management.
• Ability to supervise Commis and bakery staff.
• Knowledge of artisan bread production.

Responsibilities

• Coordinate and supervise the work of Commis on a day-to-day basis to ensure completion of daily and weekly production targets.
• Implement new recipes as designed by Bakery Chef.
• Supervise and coordinate all bakery preparations.
• Implement production of a wide variety of artisan breads.
• Ensure proper handling, storage and correct temperatures of all food items.
• Ensure proper decoration of different icing and topping as per approved standards.
• Maintain high standards of presentation of bread.
• Check quality of raw and final products to meet prescribed standards.
• Monitor stock of raw materials and consumption to manage budgeted food cost.
• Inspect materials and equipment conditions used in production, presentation, storage and spreads.

Job description

Immediate Hiring of DCDP/CDP for Breads Department for Theobroma Foods- Bangalore CK!!!

Role & responsibilities

• To co-ordinate and supervise the work of Commis on day to day basis to ensure completion of daily and weekly production targets
• To implement the new recipe as designed by Bakery Chef
• To supervise and co-ordinate all bakery preparations
• To implement production of wide variety of Artisan Breads.
• To follow proper handling, storage and right temperature of all food items
• To implement the proper decoration of different types of icing, topping etc as per the approved standards
• To ensure the high standards of presentation of bread .
• To check the quality of raw and final products to ensure that the prescribe standards are adhered with
• To monitor the stock of various raw materials and consumption of the same in order to maintain equilibrium in budgeted food cost
• To check quality of material and conditions of equipment and devises used in production, presentation, storage and spreads

To inform maintenance issues, safety hazards, unsafe practices etc