A wide and thorough practical knowledge and experience of working with Pastry and baking products and applications.
Must have used and worked with couverture chocolates
Updated knowledge on couverture chocolate and allied products and ingredients
Responsible for food production & kitchen operations
Maintain highest standards of hygiene & food quality
Ensure minimum wastage & effective utilization of products
Manage Seasonality
manage a team of Jr Chefs, cleaners, workers etc.
Sense of taste, smell and color
Excellent communication and negotiation skills
Commercial Awareness
Excellent presentation skills of products and ones self
plan, organize and prioritize work effectively and efficiently
Ability to operate effectively under stress
Meticulous and accurate
Creative and Practical Specific Knowledge and Skills
Wide knowledge of processes in the baking trade.
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