Pastry Chef

Key Responsibilities:

• Plan, prepare, and execute a wide variety of pastries, desserts, cakes, breads, and other baked goods.
• Develop new dessert recipes and menu items based on seasonal ingredients and customer preferences.
• Ensure consistent quality, taste, and presentation of all bakery and dessert products.
• Supervise and train bakery staff, commis, and assistants in preparation techniques and kitchen hygiene.
• Monitor inventory levels of ingredients and baking supplies; coordinate with the purchase department for timely replenishment.
• Maintain cleanliness, organization, and hygiene in the pastry kitchen as per food safety standards.
• Ensure proper storage of ingredients and finished products to avoid spoilage.
• Work closely with the Head Chef or management to plan dessert menus for events, buffets, and special occasions.
• Control wastage, manage portion sizes, and optimize cost without compromising quality.
• Keep up to date with modern baking trends, presentation styles, and new techniques.

Requirements:

• Diploma/Degree in Hotel Management, Bakery & Confectionery, or equivalent culinary certification.
• Minimum 5–9 years of experience as a Pastry Chef or in a similar role in a reputed hotel, bakery, or restaurant.
• Strong knowledge of baking methods, decoration techniques, and dessert plating.
• Ability to work under pressure and meet production timelines.
• Good leadership, communication, and time management skills.
• Creativity and passion for pastry arts with attention to detail.

Preferred Skills:

• Knowledge of international desserts and bakery trends.
• Experience in artisan breads, sugar work, or chocolate-based desserts (optional based on role).
• Hands-on experience with bakery equipment and temperature control.

Job Types: Full-time, Permanent

Pay: ₹28,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Provident Fund