22 Pastry Chef Jobs

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Roles and Responsibilities Assists Head Chef/Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Oversees bakery, pastry, and confectionery sections to maintain consistency in taste, texture, and appearance. Develops new recipes and menus to stay updated on industry trends and customer preferences. Manages inventory levels of ingredients, supplies, and equipment to minimize waste and optimize costs. Collaborates with other departments (e.g., hotel management) to ensure seamless service delivery. Desired Candidate Profile 10-16 years of experience as a Pastry Sous Chef or similar role in hotels or restaurants. Strong knowledge of baking techniques, including bread making, cake decorating, cookies preparation etc. . Proficiency in patisserie skills such as chocolate work and ice cream creation. Can also connect with me over my mail siddhant.kanojia@sodexo.com

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Pastry - Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry& bakery. Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry. Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in pastry - Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Person Sofiya Sayyed SG OASIS Interested candidates can share their resumes on sofiyaoasis@gmail.com

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry& bakery. Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in Bread / Brownie Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Bread and Brownie- Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

Role & responsibilities FUNCTIONAL RESPONSIBILITIES: As a Executive Sous Chef Pastry, you are responsible for the entire operation of the Central Kitchen, while assisting the management with production according to daily requirements and supervision of subordinates to ensure product quality. You should be well-versed in culinary arts with a passion for sweet and delicious creations. Responsibilities: Maintaining production logs/inventory/waste reports/back of the house production list Preparation of duty roaster/training Staff/holding staff accountable for production execution as per the company standard Able to develop, designs, or creates new ideas, menus and items for Pastry Kitchen and engage the interest of customers Check quality of material and condition of equipment and devices used for cooking Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively Ensure compliance with food hygiene and Health and Safety standards Should interact with the guests to know the GSI and work accordingly Desired Candidate Profile We are looking for a Head Pastry Chef with 12+ years of relevant experience specialized in Pastry/Bakery and minimum of 3-5 years as Head of the Dept. Should possess a minimum qualification of Degree/Diploma in Pastry from an accredited institution. Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Perks and benefits Competitive Location = Kolkata

The Bakery Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. Essential Job Functions: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc following traditional and modern recipes Assist with developing, implementing, and maintaining new recipes, presentations, and products. Assist the Pastry Chef with the coordination and direction of the pastry operation. Supervises the preparation and production of all baked goods Prepares specialty baked goods for in-house and catered events Inspect the quality of the ingredients and measure them for specific recipes Pair recommended desserts with appropriate non-alcoholic drinks, etc Control effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Ensure kitchen equipment is in good condition and meets all requirements Performs other duties as assigned to meet business needs Supervisory Responsibilities: Supervises day-to-day activities; provides a Hands On approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. Key Skills : Team Handling Pastery Chef Bakery Chef

We are manufacturers of Non Dairy Whip Cream and Cakes Premixes Handling Bakeries, Distributors & Dealers business. Primary Secondary sales Client Relationship Target achievement Prepare A Wide Variety of Goods Such as Cakes, Pastry, Desserts, Cupcake Etc. Following Traditional & Modern Recipes/Design. Create New and Exciting Design for Different Application Using Our Products On Regular Basis Work with Regional/State Head to Support/Empower Key Accounts, Technically. Work with Key/Good Accounts at Regional Level to Understand Their Need and Work onto The Same. Generating demand for NDWT, Fruit Crush, Cake Premix Appointing distributors and dealers in Existing market and developing new market. Plan and achieve the company target volumes in assigned territory Plan and execute the Market coverage (Appointing Distributors & Dealers) Products trials in Key accounts and Bakeries Conducting Capturing & Analysis the customer's secondary data customers wise Plot the schemes and execute for secondary sales Rotate the stocks to avoid the life expiry issue Maintain the good relationship with key accounts Building partnerships and working collaboratively with distributors and customers to meet company objectives Holding self-accountable to meet commitments Creating a climate where distributors are motivated to do their best Building strong customer relationship and delivering customer-centric solutions Consistently achieving results. Achieving Commenced primary & secondary as per plan Conducting promotion activities in customer place Territory management New Territory Development. Skills/Experience Requirements: Pastry chef / Technical Chef (in pastry/bakery segment) Same Industry Preferred company website : www.shineroadindia.com

Role & responsibilities Give demo to our key customers using our products. Create exciting new recipe and give demo Convince the customer to give order of our products. Prepare A Wide Variety of Goods Such as Cakes, Pastry, Desserts, Cupcake Etc. Following Traditional & Modern Recipes/Design. •Create New and Exciting Design for Different Application Using Our Products On Regular Basis. Work with Regional/State Head to Support/Empower Key Accounts, Technically. Work with Key/Good Accounts at Regional Level to Understand Their Need and Work onto The Same. Regular Visit to Key Customers Following Their Monthly Working Planning In Coordination With State Head And HQ. Learn Product Application Technology and Know How to Solve Market Related Issues. Preferred candidate profile Pastry Chef with experience of 3-7 years Perks and benefits PF, Health Insurance, Paid Leaves, Incentives

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Bread and Brownie- Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

Role & responsibilities FUNCTIONAL RESPONSIBILITIES: As a Executive Sous Chef Pastry, you are responsible for the entire operation of the Central Kitchen, while assisting the management with production according to daily requirements and supervision of subordinates to ensure product quality. You should be well-versed in culinary arts with a passion for sweet and delicious creations. Responsibilities: Maintaining production logs/inventory/waste reports/back of the house production list Preparation of duty roaster/training Staff/holding staff accountable for production execution as per the company standard Able to develop, designs, or creates new ideas, menus and items for Pastry Kitchen and engage the interest of customers Check quality of material and condition of equipment and devices used for cooking Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively Ensure compliance with food hygiene and Health and Safety standards Should interact with the guests to know the GSI and work accordingly Desired Candidate Profile We are looking for a Head Pastry Chef with 12+ years of relevant experience specialized in Pastry/Bakery and minimum of 3-5 years as Head of the Dept. Should possess a minimum qualification of Degree/Diploma in Pastry from an accredited institution. Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Perks and benefits Competitive Location = Bangalore

Location: On-site, Bangalore Work Schedule: Full-time, 6 days with one weekday off Apply To: megna@dreamadozen.com Subject Line: Application for Commis 1 Do you have a passion for baking and creating delicious treats that bring joy to peoples celebrations? Do you dream of perfecting your cake decoration skills and creating beautiful and delectable cakes and cupcakes? If so, we have the perfect opportunity for you! Dream a Dozen, an online bakery specializing in cakes, cupcakes, brownies, and more for individuals and corporate clients, is seeking a pastry chef to join our team. We are a women-led and women-centric business with big dreams of expanding globally one day, and we need a talented and enthusiastic pastry chef to help us achieve our goals. We re seeking an experienced Commis 1 with a passion for baking, a creative flair, and strong leadership skills. In this role, you ll work closely with the kitchen team to plan menus, develop recipes, and ensure the highest standards of quality and safety. If you re a seasoned professional with a love for baking and a knack for leading teams, this is the role for you! What Youll Do: Menu Planning & Recipe Development: Plan seasonal and festive menus that excite our customers. Develop and test new recipes, bringing creativity and innovation to our offerings. Kitchen Management: Manage and coordinate the kitchen staff, assigning tasks and supervising work. Ensure all baked goods are prepared according to recipes and meet our high-quality standards. Quality Control & Safety: Perform regular quality checks to maintain consistency and excellence. Ensure all kitchen safety and sanitation standards are followed. Inventory & Equipment Management: Monitor inventory levels of food and kitchen supplies, placing orders as needed. Keep all kitchen equipment properly maintained and in good working order. Training & Mentorship: Train and mentor kitchen staff, providing feedback and coaching to help them grow. Cost Control & Profitability: Assist with food cost control and menu pricing to ensure profitability. Requirements: A passionate baker with 2+ years of experience in a bakery or restaurant environment. Someone with a creative flair for recipe development and menu planning. A strong leader with excellent communication and problem-solving skills. Detail-oriented, with the ability to maintain high-quality standards in a fast-paced environment. Knowledgeable about kitchen safety and sanitation standards. Comfortable multitasking and thriving under pressure. Qualifications: Hospitality degree, pastry diploma, or equivalent experience. Prior experience as a Pastry Chef , Commis 1 , or similar role. We offer a fun and supportive work environment, with plenty of opportunities for growth and development. If youre ready to join a dynamic and ambitious team and help us bring delicious treats to the world, apply now! How To Apply Write to us at m egna @dreamadozen.com with the subject line: Application for Commis 1 and include a cover letter about why you are the perfect fit along with your resume attached.

An Executive Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Sous Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, control, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Chef. He / she will assume the responsibility for the on the job training function. What will I be doing As the Executive Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Supervise and ensure that cooks follow standard recipes and methods of preparation. Immediately inform the Executive Sous Chef and Executive Chef of bad products. Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef. Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage. Work closely with the Executive Sous Chef on the development of food control procedures. Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets. Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions. Liaise with the Banquet department and Outlet Manager on guests comments, following up with necessary action. Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food. Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work at off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude,

Immediate Hiring of CDP for Pastry Department at Theobroma Foods at Bangalore-CK!!!! Role & responsibilities To take care of daily food preparation to meet standards and quality set by the Company To co-ordinate daily tasks with Sous Chef To supervise the work of DCDP and Commis To estimate daily production needs and to check the quality of raw and cooked food materials To ensure that the production, preparation and presentation of food articles are of highest quality standards To ensure highest standards of guest satisfaction in terms of quality of products To ensure highest adherence to food cost on the perpetual basis To ensure documentation of all Standard Operating Procedures and policies pertaining to food preparation, receiving, storage and sanitation To document all menu items, recipes, method of production and presentation standards To operate all department equipment and ensuring the correction of malfunction if any To implement excellent menu creations to enhance feel good factor for customers To follow high standards of cleanliness and hygiene in all processes

Sr. Techno Commercial Chef: Bakery Ingredients Location: Chennai - Tamil Nadu Compensation: Negotiable We are seeking a highly motivated and skilled Techno Commercial Bakery/Pastry Chef to join our fast-growing team at Delta Nutritives. The ideal candidate will be responsible to give successful trails of Bakery Ingredients at customer place and maintain heathy relationship with customers. We offer attractive remuneration, a fast-paced environment and ample opportunities for advancement within the company. As an equal opportunity employer, we welcome candidates of all types of Chef who is interested to grow with us. Responsibilities B2B sales of special Bakery ingredients Understand customer challenges & build strategic relationships Create good network with commercial & development teams Be updated on Market development, competitive intelligence & market strategy Engage Sales Team & Customers portfolio Required Candidate profile Min 5 to 8 Years of techno-commercial exp in selling ingredients to the food Industry (bakery/ dairy/ confectionery/ beverages segments)

Immediate Hiring of Commis 1 for Pastry department at Theobroma Foods - Bangalore CK!!! Role & responsibilities To forecast and document the raw material requirement from stores for the duration of one week To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift To ensure that the work stations are properly equipped at the commencement of shift To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc To report to DCDP & CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc To reconcile and prepare the report of raw material consumption, finished products, wastage & spoilage details, etc on monthly / fortnightly basis To execute the work through Commis III & II according to menu specification prepared by DCDP To prepare products as per the menu recipe approved by the Company To maintain daily log book and also register of equipment. To record all critical observations regarding day to day operations and maintenance of equipment To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift

Techno Commercial Chef: Bakery Ingredients Location: Kolkata, Ahmedabad, Indore Compensation: Negotiable: Depending upon the experience and profile We are seeking a highly motivated and skilled Techno Commercial Bakery/Pastry Chef to join our fast-growing team at Delta Nutritives. The ideal candidate will be responsible to give successful trails of Bakery Ingredients at customer place and maintain heathy relationship with customers. We offer attractive remuneration, a fast-paced environment and ample opportunities for advancement within the company. As an equal opportunity employer, we welcome candidates of all types of Chef who is interested to grow with us. Responsibilities B2B sales of special Bakery ingredients Understand customer challenges & build strategic relationships Create good network with commercial & development teams Be updated on Market development, competitive intelligence & market strategy Required Candidate profile Min 2 to 3 Years of techno-commercial exp in selling ingredients to the food Industry (bakery/ dairy/ confectionery/ beverages segments)

As Pastry Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Pastry Chef: -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level -Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution -Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved -Supervises the kitchen team fostering a culture of growth, development and performance within the department -Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships with all key stakeholders -Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Pastry Chef: -Experience in kitchen -Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style -Commitment to delivering exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions with proven problem-solving capabilities offering support where required -Personal integrity, with the ability to work in an environment that demands excellence, time and energy -Experience of working with IT systems on various platforms -Strong communication skills

We are looking for a skilled Pastry Chef to join our team, specializing in R&D, production, and new product development. The ideal candidate should have a strong background in pastry arts and a keen interest in innovation. Key Responsibilities:- 1) Assist in daily R&D activities for ongoing and new projects. 2) Conduct small-batch ice cream production while ensuring quality and consistency. 3) Handle all mise en place requirements, including maintaining ingredient inventory. 4) Train internal teams for new product launches and recipe execution. 5) Innovate and develop new dessert formats and flavors. 6) Follow and enforce SOPs for product development and production. 7) Produce various pastry elements for ice creams and desserts. Skills and Qualification Requirements :- 1) Bachelor's in Hospitality/Hotel Management or a Diploma in Patisserie. 2) Minimum 3 years in pastry production, with at least 1 year in new product development preferred. 3) Ability to research, test, and refine recipes. 4) Knowledge of food handling, storage, and compliance regulations. 5) Strong technical skills in baking, pastry preparation, and dessert innovation. 6) Ability to introduce unique flavors and modern techniques. 7) Capability to train and mentor kitchen teams. 8) Attention to Detail .

Assist the Master Pastry Chef with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Master Pastry Chef immediately of bad products. Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Chef in the absence of the Master Pastry Chef. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, beh

A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the on the job training function. What will I be doing As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Master Pastry Chef with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Master Pastry Chef immediately of bad products. Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Chef in the absence of the Master Pastry Chef. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, beh

Role & responsibilities FUNCTIONAL RESPONSIBILITIES: As a Executive Sous Chef Pastry, you are responsible for the entire operation of the Central Kitchen, while assisting the management with production according to daily requirements and supervision of subordinates to ensure product quality. You should be well-versed in culinary arts with a passion for sweet and delicious creations. Responsibilities: Maintaining production logs/inventory/waste reports/back of the house production list Preparation of duty roaster/training Staff/holding staff accountable for production execution as per the company standard Able to develop, designs, or creates new ideas, menus and items for Pastry Kitchen and engage the interest of customers Check quality of material and condition of equipment and devices used for cooking Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively Ensure compliance with food hygiene and Health and Safety standards Should interact with the guests to know the GSI and work accordingly Desired Candidate Profile We are looking for a Head Pastry Chef with 12+ years of relevant experience specialized in Pastry/Bakery and minimum of 3-5 years as Head of the Dept. Should possess a minimum qualification of Degree/Diploma in Pastry from an accredited institution. Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Perks and benefits Competitive Location = Bangalore