Pastry Chef

Pastry Chef Function: Food Production Location: Lonavala Primary Purpose The Pastry Chef is responsible for assisting the Culinary Director and managing the bakery section of the resort's kitchen. This role involves supervising and training the baking team, ensuring the quality and presentation of all baked goods, and maintaining a clean, efficient, and well-organized bakery operation. The Pastry Chef must demonstrate a strong knowledge of baking techniques, food safety standards, and team leadership.

Key Responsibilities

• Supervision and Leadership: Lead and supervise the bakery team to ensure efficient production of baked goods, including bread, pastries, cakes, and desserts.
• Production Management: Oversee daily production schedules and ensure all bakery items are prepared according to recipes and resort standards.
• Quality Control: Maintain high standards of food quality, consistency, and presentation for all bakery items. Perform quality checks throughout the day to ensure the products meet established standards.
• Menu Development: Assist in the creation and development of new bakery items, seasonal specials, and customized offerings for guests.
• Inventory and Ordering: Monitor inventory levels of bakery ingredients and equipment, placing orders as needed to ensure stock levels are maintained.
• Training and Development: Train, mentor, and motivate bakery staff to improve skills, productivity, and safety standards.
• Food Safety and Hygiene: Ensure compliance with all food safety and sanitation guidelines, maintaining a clean and organized workspace.
  

Collaboration:

Work closely with the and other kitchen staff to ensure seamless operations and integration of the bakery items into the resort's overall culinary offerings.Guest Interaction: Occasionally engage with guests, particularly in the creation of special or custom orders for events, weddings, or private functions.

Work relations (context - main interfaces - functional report)

• Reports to Executive Sous Chef.
• Interfaces strongly with employees.
• Interfaces strongly with F&B Outlet employees
  

Job Expectations

Skiils required for the job:

• Strong knowledge of baking techniques, recipes, and presentation standards.
• Ability to lead, motivate, and manage a team.
• Excellent time management and organizational skills.
• Strong attention to detail and a passion for creating high-quality baked goods.
• Good understanding of food safety and sanitation practices.
• Excellent communication skills and a collaborative attitude.
• A degree or certification in Culinary Arts or Pastry/Baking is desirable.
  

Minimum Qualification

Proven experience of 5-9 yrs. in a hotel, resort, or high-end culinary establishment, with a focus on bakery products

Minimum Job Experience

5-9 years

Reporting To

Executive Chef

Travel

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