74 Pastry Jobs

As a Pastry & Bakery Intern at Grand Hyatt Bali, you will have the opportunity to unleash your creativity in the kitchen. Working alongside our talented pastry chefs, you will be responsible for preparing beautiful desserts, artisanal bread, pastries, and other baked delights that bring joy to every guest. Your main mission will be to help deliver distinctive culinary experiences through every bite. From morning croissants to elegant plated desserts, you will learn how to mix, knead, bake, and decorate while gaining hands-on experience in a real 5-star hotel kitchen. Additionally, you will acquire skills in food safety, presentation, speed, and precision that will be invaluable throughout your culinary career. This internship goes beyond baking; it is about building confidence, nurturing your passion, and collaborating with a creative and supportive team. Throughout your personalized learning journey, you will be supported by your mentor (Learning & Development Manager), coach (Pastry & Bakery Chef), and buddy (your kitchen teammates). You will also participate in employee activities, volunteering projects, special kitchen events, and employee clubs to enrich your experience. To qualify for this internship, you should be currently studying or have recently graduated (within the past year) from a D1, D2, D3, D4, or S1 program in Culinary Arts, Food Production, Patisserie, Bakery, Hospitality, or a related major. You must be willing to commit to a full-time internship for a minimum of 6 months and have a genuine passion for pastry, desserts, bread, and all things sweet and creative. Moreover, you should be eager to learn hands-on in a fast-paced kitchen environment, attentive to details, responsible, and focused on cleanliness and food safety. Strong communication skills in basic English and an openness to working with a multicultural team are essential. Your curiosity, energy, and enthusiasm for delivering distinctive culinary experiences that bring smiles to every guest will make you a valuable addition to our team.,

The Commis Pastry and Bakery position at L'Opera French Bakery involves supporting the kitchen team in the preparation of high-quality pastries, breads, and desserts. This role is ideal for individuals passionate about developing their skills in a professional bakery setting, where they can work alongside experienced chefs to master the art of French pastry and baking. Responsibilities include assisting in ingredient preparation by following recipes and ensuring freshness and proper storage. The role also entails contributing to the production of various French pastries, breads, and desserts, while adhering to detailed instructions and operating bakery equipment safely. Quality control is paramount, with a focus on upholding the high standards of L'Opera French Bakery and participating in the decoration and presentation of finished products. Maintaining hygiene and cleanliness in the kitchen and bakery areas is essential, as well as compliance with health and safety regulations, including food handling practices. The ideal candidate should have prior experience in the bakery and pastry department, a genuine passion for French pastries and baking, and a basic understanding of kitchen and bakery operations. Attention to detail, a dedication to quality, the ability to work in a fast-paced environment, and a willingness to learn and adapt are also important qualities for this role.,

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

Role Description This is a full-time on-site role for a Continental Chef De Partie(CDP) at Delifrance India located in Ludhiana/Rajpura/New Delhi. Qualifications Proven experience working as a Continental Chef De Partie (CDP) or relevant role. Good experience with bakery and pastry. Thorough understanding of various cooking methods, ingredients, equipment and procedures. Familiarity with industry regulations and health and safety practices. Excellent knowledge of continental dishes with experience in preparing and cooking. Strong attention to detail, organizational and leadership skills. Ability to work in a fast-paced environment, handle multiple tasks, and work well under pressure. Effective communication skills and good team player ability.

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: Basic understanding of cooking methods, ingredients, and equipment Good hygiene and cleanliness practices Ability to lift heavy objects and remain on your feet for extended periods of time Attention to detail and strong communication skills Ability to follow instructions and work as part of a team Prior experience in a professional kitchen is a plus, but not required Culinary education or certification is a plus, but not required

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: Experience with more than 9 years in Bakery and Confectionery. Worked with Reputed F&B restaurants/hotels & in overseas. Act as second in command. New kitchen opening & set up experience is compulsory. Knowledge of the frozen concept will be an additional advantage. Follow the food preparation & presentation process as instruction by per Executive Chef. Oversee and assist the kitchen staff in all aspects of food production. Evaluate food products to ensure consistent quality standards. Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Team building and management. Knowledge of food cost and P&L. Knowledge in stock rotation (FIFO) & station cleaning process. Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.

Responsibilities: * Prepare cakes, pastries, and bread following traditional and modern recipes. * Ensure quality control through taste testing & presentation standards * Collaborate with kitchen team on menu development & cost analysis Food allowance Shift allowance Over time allowance House rent allowance Annual bonus Performance bonus

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

Role & responsibilities Job Role :- CDP - ( Pastry ) Experience :- 4 to 6 years Location : Bangalore Key Responsibilities: 1.Production responsibility as per given standards 2.Allocation of work 3.Checking mis-en-place 4.Maintain quality 5.Maintain discipline and grooming of staff 6.Maintaine hygiene and sanitaion 7.Storage of food and provisions 8.Raw material quality check 9.Control over production and wastage 10.Adhering to HACCP standards 11.Reporting to Sous Chef 12.Grievance management of kitchen team 13.Set duty roasters and set timings for the production team Contact Details: Poonam Chiplunkar

The School of Bakery & Culinary Art in Mohali is currently in search of a highly skilled and experienced All-Rounder Pastry and Bakery Chef Teacher. As an All-Rounder Pastry and Bakery Chef Teacher, your primary responsibilities will include conducting engaging classroom lectures, demonstrations, and practical training sessions to impart theoretical knowledge and practical expertise to students. You will also be responsible for guiding and mentoring students during hands-on practice sessions, offering feedback and support to help them master various baking techniques effectively. Creating a positive and inclusive learning environment that encourages creativity, teamwork, and professionalism among students will be essential in this role. To ensure that students receive up-to-date knowledge and skills, you will need to stay informed about industry trends, emerging techniques, and advancements in pastry and bakery arts, incorporating them into the curriculum. As an ideal candidate for this position, you should possess extensive experience as a Pastry and Bakery Chef, with a strong emphasis on both pastry and bakery techniques. Proven teaching experience in pastry and bakery arts, particularly in a culinary institute or educational setting, will be advantageous. A deep understanding of baking methods, ingredients, and techniques is required, along with the ability to effectively teach and demonstrate them to students. Strong communication and presentation skills are essential for engaging and motivating students effectively. Additionally, you should have the ability to create a supportive learning environment for students from diverse backgrounds and skill levels. Patience, adaptability, and the capacity to work with individuals or groups with varying learning needs and styles are crucial for success in this role. Proficiency in using instructional technology and multimedia tools to enhance teaching and learning experiences is highly desirable. Above all, a genuine passion for sharing knowledge, mentoring, and inspiring aspiring pastry and bakery chefs is key to excelling in this position.,

We are seeking a talented and experienced Chef de Partie (CDP) to join our kitchen team. The ideal candidate will have 4+ years of professional kitchen experience and will be responsible for managing a specific section of the kitchen such as grill, sauce, or pastry. This role demands a strong commitment to quality, consistency, and culinary excellence, as well as leadership in supporting junior staff. Key Responsibilities: Manage a Designated Section: Oversee the daily operations of an assigned kitchen section (e.g., grill, sauce, pastry) ensuring efficient workflow and timely preparation. Food Preparation: Prepare and cook dishes as per the restaurants recipes and presentation standards. Quality & Consistency: Maintain high standards of food quality, portion control, and consistency in every dish served. Workstation Hygiene: Keep your section clean, organized, and well-stocked at all times, following kitchen hygiene protocols. Staff Training & Support: Guide and train junior kitchen staff and commis chefs in your section, ensuring they follow recipes and kitchen procedures. Health & Safety Compliance: Follow all food safety and sanitation regulations and ensure your section is in full compliance with HACCP and local health codes. Requirements: Diploma/Degree in Culinary Arts or Hotel Management (preferred). Minimum 4 years of experience as a Chef de Partie or similar role in a professional kitchen. In-depth knowledge of cooking techniques and kitchen equipment. Experience in managing a section independently in a high-volume kitchen. Strong organizational and multitasking skills. Team player with good communication and leadership abilities. Flexibility to work in shifts, weekends, and holidays.

As a candidate for this role, you may not meet every single requirement outlined in the job description. However, if you believe that you have the necessary skills and enthusiasm to excel in this position, we encourage you to hit the "Apply" button and take the first step towards joining our team. Your potential and unique qualities could be the perfect match for this opportunity. Apply now and begin your journey with us today.,

Responsibilities: * Manage inventory levels * Ensure quality control standards met * Maintain high bakery & pastry standards * Collaborate with kitchen team on menu development * Oversee baking operations Health insurance

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

Job Role :- Sous Chef - ( Pastry ) Exp :- 5 to 7 Years Key & Responsibilities :- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Required Candidate profile:- Flexible working hours subject to the demands of the business. Able to work under pressure. Experience:- At least 5 year's experience Pastry ,hot Kitchen in a well-established restaurant or catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry. Contact Person Sofiya Sayyed SG OASIS Interested candidates can share their resumes on sofiyaoasis@gmail.com

Greetings from Theobroma Foods Pvt Ltd!! We are looking for Pastry Chefs to join our Central Kitchens based in Mumbai, Ahmedabad and Noida. Experience - 5yrs - 15yrs Job Role - Ensuring overall smooth operations of the function of Pastry Department Ensuring right production processes and implementation of the same Controlling cost of operations on an on-going basis Ensuring 100% product quality ensuring guest delight. Ensuring 100% fill rate of the products ordered Ensure quality excellence Ensuring standards of cleanliness, sanitation and hygiene at all times Check quality of material and condition of equipment and devices used for production Establish and maintain effective employee relations Hiring specific levels of employees, employee orientation and coaching Conduct formal on-the-job training sessions for kitchen employees Perform special projects as assigned. Conduct daily briefing meeting with the team Perform any other duty or responsibility that the Production Head may assign. Interested candidates with relevant experience need to apply. Regards Uma Paul

We have an urgent opening for the post of Sous Chef in Pastry & Bakery products manufacturing company in Ahmedabad. Position : Sous Chef - Pastry Location : Changodar in Ahmedabad Education : Bachelor of Hotel Management OR Any Graduate OR Diploma holder Experience: At least 5 year's experience in Pastry or Hot Kitchen in a well-established Hotel or Restaurant or Catering unit or Air catering company or Bulk Kitchen only from Pastry. Job responsibilities : Assist the Pastry Chef in planning, supervising, and coordinating all pastry production activities in the central kitchen. Ensure consistent quality and presentation of all bakery and pastry items. Lead a team of pastry cooks, bakers, and helpers to achieve daily production targets. Monitor inventory levels of pastry ingredients and coordinate with the procurement team for timely replenishments. Maintain cleanliness, hygiene, and sanitation standards in compliance with food safety norms (FSSAI, HACCP, etc.). Develop and test new pastry recipes in alignment with brand standards and seasonal requirements. Maintain equipment and report maintenance issues promptly. Ensure proper labeling, storage, and rotation of ingredients and finished products (FIFO & FEFO practices). Train and mentor junior staff on pastry techniques, hygiene, and safety procedures. Support cost control measures by minimizing wastage and optimizing production processes. Package : 7.00 LPA to 8.00 LPA Interested candidates can send their CVs either to gayatripillaioasishr@gmail.com or can contact on 8657208751 Regards, Gayatri Pillai 8657208751 gayatripillaioasishr@gmail.com

Assist the Pastry & Bakery Chef in planning, supervising, and coordinating all pastry & Bakery production activities in the central kitchen. Ensure consistent quality and presentation of all bakery and pastry items. Lead a team of pastry cooks, bakers, and helpers to achieve daily production targets. Monitor inventory levels of pastry ingredients and coordinate with the procurement team for timely replenishments. Maintain cleanliness, hygiene, and sanitation standards in compliance with food safety norms (FSSAI, HACCP, etc.). Develop and test new pastry recipes in alignment with brand standards and seasonal requirements. Maintain equipment and report maintenance issues promptly. Ensure proper labeling, storage, and rotation of ingredients and finished products (FIFO & FEFO practices). Train and mentor junior staff on pastry techniques, hygiene, and safety procedures. Support cost control measures by minimizing wastage and optimizing production processes. Required Candidate profile:- Flexible working hours subject to the demands of the business. Able to work under pressure . Experience:- At least 5 year's experience Pastry & Bakery ,Hot Kitchen in a well-established Hotel, Restaurant or Catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry. Contact Details HR-Chitra Aher Chitraaher0@gmail.com 9082493557

Role & responsibilities Prepare and produce bakery and pastry items including cakes, breads, cookies and desserts as per menu and standard recipes. Ensure high standards of food presentation, quality, and consistency. Assist the CDP / Sous Chef in daily kitchen operations and planning. Monitor stock levels, expiry dates, and maintain proper storage conditions. Maintain cleanliness, hygiene, and safety standards in the kitchen at all times. Preferred candidate profile Diploma or Certification in Bakery & Confectionery or Culinary Arts preferred. Good into Cake & Desserts

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

Pastry chef Perks and benefits Free food and accomodatiom plus incentives

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: Basic understanding of cooking methods, ingredients, and equipment Good hygiene and cleanliness practices Ability to lift heavy objects and remain on your feet for extended periods of time Attention to detail and strong communication skills Ability to follow instructions and work as part of a team Prior experience in a professional kitchen is a plus, but not required Culinary education or certification is a plus, but not required Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.

Role Description This is a full-time on-site role for a Continental Chef De Partie(CDP) at Delifrance India located in Ludhiana/ Rajpura/New Delhi. Qualifications Proven experience working as a Continental Chef De Partie (CDP) or relevant role. Good experience with bakery and pastry. Thorough understanding of various cooking methods, ingredients, equipment and procedures. Familiarity with industry regulations and health and safety practices. Excellent knowledge of continental dishes with experience in preparing and cooking. Strong attention to detail, organizational and leadership skills. Ability to work in a fast-paced environment, handle multiple tasks, and work well under pressure. Effective communication skills and good team player ability.

URGENT HIRING !!! For more information call or whatsapp+91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Chef Responsibilities: Inspecting raw materials before use and record observations on a checklist Assisting the Executive Chef in ensuring the success and profitability of the organization Maintaining brand and quality standards in the outlets with presence during peak times of operations Following strict safety and hygiene protocols and ensuring that the culinary team adheres to them as well Leading and coaching the team towards exceptional guest service and colleague satisfaction results

Looking for Pastry chef / Assistant/ Pastry manager