• Department: Food Production
  • Location: Goa
Job Responsibilities
  • To manage and coordinate the entire operation of Bakery Department for the standard recipe establishment, coordinate with sectional chefs, monitoring daily flight requirements of bakery items and deliver bakery products as per required standard.


Job Requirements
  • Scheduling department chef to ensure optimum productivity and facilitate smooth functioning of Bakery department.
  • Circulating and updating of all relevant information, or change in menus and any other instruction from the airlines and follow-ups on the same being carried out.
  • Make sure production schedule and standard recipes are followed.
  • Investigate to find out complaints from the airline and take corrective actions.
  • To make sure that proper training is imparted to the new recruits and confirmed staff.
  • To monitor the hygiene standards of the department, proper food handling and storage all the time.
  • To follow-up on the HACCP checklist and time and temperature records.
  • Menu writing in cooperation with the Executive Chef for airline food presentation including standard recipes.
  • Make sure that strict compliance to standard recipe system and conduct quality audits regularly and update recipes if required.
  • Daily briefing to the departmental chef on bakery production to ensure optimum production and minimise wastage.
  • Attending weekly departmental head and the airline meetings.
  • Review and carry out performance appraisal of relevant department chefs on time as scheduled. Carry out competitive market research as required and advice the Executive Chef of new products or products in or out of season.
  • Develop positive outgoing inter-departmental daily working relationships especially with purchasing, stores and engineering.
  • Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.
  • Assign training in the department, which is necessary to maintain and improve standard of food quality and profit margins.
  • To help Executive Chef in developing and innovating new recipes and planning the annual budget.
  • Liaise with other department heads for proper inter department coordination.
  • Stay abreast of trends in the food industry to ensure the Taj SATS Air Catering Mumbai food offering and presentation are of cutting edge.

Educational Details

(Starting from Highest Qualification)

Work Experience

(Starting from the Current Employment Details)