Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent range of offerings that include brownies, cakes, desserts, chocolates, breads and savouries.

From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries across Mumbai, Pune, Delhi NCR and Hyderabad.

Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country.

&nbsp; <ul><li>Preparing and cooking:&nbsp;Preparing and cooking a variety of Indian curry dishes according to demand&nbsp;</li></ul> <ul><li>Menu planning:&nbsp;Planning orders ahead and menus, and estimating food and labor costs&nbsp;</li></ul> <ul><li>Kitchen management:&nbsp;Ensuring the kitchen is clean and safe, and that food hygiene and sanitation practices are followed&nbsp;</li></ul> <ul><li>Staff training:&nbsp;Training kitchen staff on food preparation techniques&nbsp;</li></ul> <ul><li>Inventory management:&nbsp;Stocking kitchen storage and managing food stock inventory&nbsp;</li></ul> <ul><li>Supply procurement:&nbsp;Identifying preferred suppliers and procuring supplies</li></ul> <ul><li>Presentation:&nbsp;Ensuring food is presented to a high standard&nbsp;</li></ul> <ul><li>Innovation:&nbsp;Innovating on new and authentic items, and introducing chef specials and seasonal items&nbsp;</li></ul> <ul><li>Quality assurance:&nbsp;Ensuring standard portions and quality of items&nbsp;</li></ul>

&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To forecast and document the raw material requirement from stores for the duration of one week&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To ensure that the work stations are properly equipped at the commencement of shift&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To report to DCDP &amp; CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To reconcile and prepare the report of raw material consumption, finished products, wastage &amp; spoilage details, etc on monthly / fortnightly basis&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To execute the work through Commis III &amp; II according to menu specification prepared by DCDP&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To prepare products as per the menu recipe approved by the Company&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To maintain daily log book and also register of equipment.&nbsp;To record all critical observations regarding day to day operations and maintenance of equipment&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift&nbsp;&nbsp;

&nbsp; &nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To lead the kitchen in absence of Executive Chef&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To constantly create new and attractive recipes and dishes and to review the existing recipes and dishes&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To oversee and organize kitchen stock and ingredients&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To ensure that food rotation system (FIFO) approved by the Executive Chef is followed&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To verify and ensure that all food products are properly dated and organized for quality assurance&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To ensure that all the stations are properly stocked and specially during prime operation hours&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To maintain detailed records of food and other products ordering&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To device the systems of minimizing the wastage and manage budgetary cost controlling methods&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To supervise all food preparations and presentation standards to ensure highest quality standards&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To assist Executive Chef with innovative menu creation&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To supervise all department equipment and ensuring the correction of malfunction if any&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To implement excellent menu creations to enhance feel good factor for customers&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To follow high standards of cleanliness and hygiene in all processes&nbsp; ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To comply with all the statutory compliances under FSSI and HACCP &nbsp;&nbsp; &nbsp;&nbsp;

JOB SUMMARY Taking care of in-house quality procedures, standards and specifications. working with&nbsp;operating staff to establish standards, systems and procedures.&nbsp; JOB DESCRIPTION &nbsp; Duties &amp; Responsibilities include….. Corresponding Depts/ Share Responsibility &amp; frequency 1 Developing&nbsp;&amp;&nbsp;Maintaining&nbsp;Raw Material Specifications Production, Purchase, Receiving , Stores 2 &nbsp;Developing &amp; Maintaining&nbsp;FG ( Finished Goods ) Specifications Production, Dispatch, Operations 3 Inspect , approve all Labels , Tags, Ingredient Lists Mgt, Dispatch, Purchase, Operations 4 Approved Brands &amp; Approved Vendors List Production, Purchase, Receiving , Stores 5 Collecting &amp; Holding Control Samples ( of Daily Production, esp of Spl/Large/VIP Orders) Dispatch, Sales/ Customer Care, Operations (Daily) 6 Conduct Sensory Evaluation of Day to day Production (based on FG Specs) Mgt, Production, Sales/Customer Care (Daily) 7 Conduct Sensory Evaluation of any New Product / Festival Special&nbsp; Mgt, Production, Sales, Operations, Dispatch &nbsp;8 Prepare response / Respond to customer or Client Complains, Feedbacks Sales/ Customer Care, Operations, Production, Mgt 9 Check Receiving’s - Fresh Veg &amp; Fruits , Milk etc&nbsp;randomly &nbsp;(Daily) 10 Check Vendor samples / Any new Material - First Time Suppy &nbsp; 11 Define / Laydown Staff Hygiene Guidelines , Check &amp; Report Mgt, Production, HR (Daily) 12 Assist in developing Cleaning Schedules/ SOP's KST, Production &nbsp;13 Advise, Assist Mgt in all Product &amp; Process related Due Diligence , compliance etc Mgt, Legal team &nbsp;14 Represent Mgt/ part of Core Team meeting, interacting&nbsp;with New Clients , Presentations etc Mgt, Sales, 15 External Lab Analysis of Food &amp; Water Samples ( Due Diligence) Production, Sales/Customer Care, Eng. &amp;&nbsp;Maintenance. (Monthly) 16 Define/Laydown Guidelines&nbsp;for Pest Control, Check &amp; Report Mgt, Production, KST, Eng. &amp; Maintenance 17 Define/ Laydown requirements for Log Books, Records as per Local Municipal, FSSAI, Clients guidelines, in keeping with principals of HACCP &amp; general Good Practices Mgt, All Departments/Sections (Ongoing) 18 Plan , Prepare, Train, Co-ordinate &amp; Facilitate all Internal &amp; External ( authorities or Clients) Audits &amp; Ensure Compliance Mgt, All Departments/Sections (Ongoing)

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To co-ordinate and supervise the work of Commis on day to day basis to ensure completion of daily and weekly production targets ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To implement the new recipe as designed by Pastry Chef ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To supervise and co-ordinate all pastry &nbsp;preparations ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To implement production of wide variety of Pastry desert preparations ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To follow proper handling, storage and right temperature of all food items ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To implement the proper decoration of different types of icing, topping etc as per the approved standards ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To ensure the high standards of presentation of pastry, cakes, chocolates ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To check the quality of raw and final products to ensure that the prescribe standards are adhered with ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To monitor the stock of various raw materials and consumption of the same in order to maintain equilibrium in budgeted food cost ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To check quality of material and conditions of equipment and devises used in production, presentation, storage and spreads ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To inform maintenance issues, safety hazards, unsafe practices etc ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift &nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;To follow high standards of cleanliness and hygiene in all processes

THEOBROMA FOODS PRIVATE LIMITED