Job Title: Bakery- Pastry Chef
Job Brief:
- As a Bakery Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers.
- A bakery chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products.
- The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene and nutritional integrity.
- Faced pased central kitchen with early morning, night or flexible shifts.
- Physical role involving standing, lifting and working with oven and mixers.
Job Type:
Type of company: Hospitality Industry
- Central Kitchen (Pure vegetarian, Jain, Vegan)
Type of cuisine:
- Bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods.
- Sweets with no white- no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
- India sweets without sugar, colour, or added chemicals.
- Muffins and cupcakes, cakes, special occassion cakes.
- Cookies, Pastries, Pies & tarts, Doughnuts.
- Gluten- free and vegan options, Savoury baked goods.
Work Mode:
- On site- as per new outlet locations
Work Location:
Interview Location:
- MBP, Ghansoli, Navi Mumbai
Shift Timings:
- 07:00 AM to 07:00 PM
- 07:00 PM to 07:00 AM
Working:
- 5 days working
- 2 days holiday
- Rotating shifts
Experience:
- Proven experience (3+years) as a bakery chef, preferably in a health focused or allergen friendly environment.
- In depth knowledge of gluten free, sugar free and organic baking techniques.
- Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable.
- Excellent understanding of food safety, allergens, and dietary regulations.
- Strong leadership, communication, and time management skills.
- Experience in menu planning for cafes, retail, or meal delivery services.
- Ability to innovative with plant based, keto, or paleo friendly recipes is a plus.
- Comfortable working with industrial baking equipment and production software.
*Note:
- Candidate having relevant experience in kitchen & production- bakery department would be considered as experienced or will be considered as fresher.
Salary slab:
Maximum Up to Rs 360,000/- Per annum (CTC)
*Note:
- Competitive salary based on experience.
- Candidates applying for the above post should be willing to relocate at the required destination.
- Candidates can be relocated to other cities, states, countries etc.
- Food and accomodation will be provided (as per requirement).
Education qualification:
- Culinary degree or diploma in baking and pastry arts, or related certificate.
- Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO).
- BHM- Bachelor of Hotel Management (not compulsory, but will be an added advantage).
Job Description:
- A Bakery- Pastry Chef plays a vital role in making special occassions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one- of-a- kind treats that delight customers and contribute to the bakery&aposs success. As a custom Pastry Chef, your primary responsibility is to design, create and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes and desserts. Collaboration with customers and understanding their requirement is essential exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants.
Duties & Responsibilities:
Product/ Recipe Development:
- Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins and savory baked goods.
- Formulate and tests recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients.)
- Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance.
Design and Presentation:
- Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics.
Production Management:
- Oversee day to day bakery production in high volume central kitchen environment.
- Ensure consistency and quality control in all baked products.
- Monitor production schedules and inventory to meet delivery and distribution deadlines.
- Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed.
Ingredient Selection:
- Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions.
Decorative Techniques:
- Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life.
Tasting Sessions:
- Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback.
Cost Estimation:
- Provide customers with accurate cost estimates for custom orders and work within budget constraints.
Ingredient & Inventory Management:
- Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders.
- Collaborate with procurement to source certified gluten free, organic, and natural ingredients.
- Manage stock levels, conduct inventory checks and minimise waste.
Customer Communication:
- Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines.
Compliance & Quality Control Assurance:
- Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakerys standards.
- Adhere to all food safety, hygiene, and allergen control standards(e.g., HACCP, Gluten free certification).
- Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management.
Food Safety and Hygiene:
- Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace.
Team supervision:
- Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients.
- Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols.
Requirements & Qualifications:
Creativity:
- Exceptional creativity and a passion for designing and customising baked goods.
Technical Skills:
- Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment.
Customer Focus:
- Strong customer service skills and the ability to understand and interpret customer preferences.
Organization:
- Excellent organisational skills to manage custom orders and production schedules effectively.
Attention to Detail:
- Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products.
Adaptability:
- Ability to adapt to changing customer requests and preferences.
Food Safety Certification:
- Knowledge of food safety regulations and certification is a plus.
Management Skills:
Leadership:
- A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities.
Training and development:
- The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees.
Performance management:
- The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans.
Time management:
- The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed.
Budgeting and cost control:
- The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management.
Procurement and supplier management:
- The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts.
Menu development:
- The chef may have input into the development of new menu items and should be able to create innovative dishes.
Problem-solving:
- The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions.
Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff.
