THEOBROMA FOODS PRIVATE LIMITED
Website:
theobroma.in
Job details:
Company Description Theobroma Foods Private Limited is a Pan-India chain of patisseries known for its indulgent range of brownies, cakes, desserts, chocolates, breads, and savouries. Since opening its first pastry store in 2004 at Colaba Causeway in Mumbai, the brand has expanded across Mumbai, Pune, Delhi NCR, Hyderabad, and other major cities. The name Theobroma, meaning “Food of the Gods,” reflects the company’s commitment to high-quality, decadent products. With a mission to spread happiness by serving “smiles on a plate,” Theobroma continues to grow its presence nationwide and offers team members the chance to be part of a dynamic and expanding culinary brand.
Role Description The Junior Sous Chef – Breads is a full-time, on-site role based in Bengaluru. This position focuses on assisting in the production of a wide variety of breads and related baked products, ensuring consistent quality, taste, and presentation. Day-to-day responsibilities include preparing doughs, monitoring fermentation and baking processes, maintaining recipe standards, and overseeing mise en place for the bread section. The role also involves supporting the senior kitchen team, guiding junior staff, ensuring food safety and hygiene compliance, and coordinating with other sections to meet daily production and service requirements. The Junior Sous Chef – Breads is expected to contribute to continuous improvement of recipes, efficiency, and customer satisfaction.
Qualifications
- Strong foundation in bread-making techniques, including dough preparation, fermentation, shaping, and baking.
- Experience working in a professional bakery, patisserie, or hotel kitchen, preferably with artisan or premium breads.
- Knowledge of food safety, hygiene standards, and kitchen cleanliness practices, with attention to detail and consistency.
- Ability to follow standardized recipes while maintaining quality, and willingness to learn new products and methods.
- Effective teamwork and communication skills, with the ability to support and guide junior kitchen staff.
- Time management and organizational skills to handle high-volume production and meet service deadlines.
- Relevant culinary or bakery certification/diploma from a recognized institute is preferred.
- Flexibility to work in shifts, weekends, and peak seasons as required in a retail patisserie environment.
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