Pastry Chef

Key Responsibilities:

Pastry & Dessert Production

• Prepare a variety of pastries, cakes, tarts, and other baked goods from scratch.
• Follow standard recipes and ensure consistency in taste, texture, and presentation.
• Assist in developing and testing new menu items, seasonal specials, and display pieces.

Inventory & Kitchen Management

• Maintain inventory of baking ingredients and supplies; coordinate with procurement for stock replenishment.
• Ensure all kitchen tools and baking equipment are clean and in working condition.
• Maintain mise en place and daily prep sheets for efficient kitchen operations.

Hygiene & Safety Compliance

• Follow food safety standards in line with FSSAI and HACCP protocols.
• Ensure the cleanliness of the pastry station and storage areas.
• Monitor shelf life and proper labeling of ingredients and finished products.

Team Collaboration & Caf Support

• Coordinate with caf staff to ensure timely delivery and display of pastry items.
• Train junior kitchen staff in pastry techniques and hygiene practices.
• Support special events, catering requests, and caf promotions with creative offerings.

Requirements & Qualifications:

• Education:

  Diploma/Degree in Culinary Arts or patisserie/bakery specialization

• Experience:

  0-3 years of experience in a pastry or bakery role, preferably in a caf, patisserie, or boutique bakery

Skills:

• Strong knowledge of pastry techniques and baking fundamentals
• Creativity in dessert presentation and menu development
• Attention to detail, time management, and kitchen hygiene

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