52 Pastry Jobs

Role & responsibilities Proficiency in preparing Fondant Cakes, Cakes, Pastries, Desserts. Skilled in making artisan breads, puffs. Good communication skills, basic computer knowledge, thorough knowledge of indent and pilferage. Should be committed to drive the department. Preferred candidate profile Should preferably be a Graduate/ Diploma holder in Food Production/Catering Technology with vast hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview Contact Information: 7794999730/ 7794999837 Email hr@rainentertainments.com, careers@rainentertainments.com

To work in bakery and Pastry section and do the preparation according. To organise the assigned work area and efficiently prepare desserts. To Prepare ingredients for cooking. To minimise waste in the section. To assist CDP in curating new desserts. Required Candidate profile A person working in bakery and pastry section who has a passion to grow and experiment. Perks and benefits Service Charge + Tips

Responsibilities: Execute recipes with consistency and precision Maintain high standards of hygiene and food safety Oversee daily prep and shift responsibilities Ensure quality control across all dishes Assist with inventory and stock management

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 Hotel,Restaurant or Catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry. Salary -6 to 8 LPA Contact Details HR-Chita Aher Chitraaher0@gmail.com 9082493557

Roles and Responsibilities Prepare high-quality baked goods such as bread, cakes, cookies, pastries, and snacks according to recipes and presentation standards. Manage inventory of ingredients and supplies to ensure efficient production processes. Maintain a clean and organized kitchen environment adhering to health and safety guidelines. Collaborate with other chefs to develop new recipes and menus. Ensure timely delivery of products while maintaining quality control. Desired Candidate Profile 2-5 years of experience in bakery or pastry cooking with knowledge of various techniques (baking, confectionery). Strong understanding of different types of flour, sugar, fats, spices etc. used in baking industry. Ability to work efficiently under pressure during peak hours or special events. Excellent communication skills for effective teamwork and customer service.

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

Job description:- Job Role :- Sous Chef - ( Pastry ) Exp :- 5 to 7 Years Location :- Ahmedabad 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. Salary - Competitive Interested Candidate, Kindly send the resume at poonamoasis@gmail.com Regards, Poonam Chiplunkar SG OASIS CONSULTANCY PVT LTD

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 Prepare high-quality baked goods such as bread, cakes, cookies, pastries, and snacks according to recipes and presentation standards. Manage inventory of ingredients and supplies to ensure efficient production processes. Maintain a clean and organized kitchen environment adhering to health and safety guidelines. Collaborate with other chefs to develop new recipes and menus. Ensure timely delivery of products while maintaining quality control. Desired Candidate Profile 2-5 years of experience in bakery or pastry cooking with knowledge of various techniques (baking, confectionery). Strong understanding of different types of flour, sugar, fats, spices etc. used in baking industry. Ability to work efficiently under pressure during peak hours or special events. Excellent communication skills for effective teamwork and customer service.

Role & Responsibilities:- - Cost Management - Manpower Planning - Budgeting - Inventory Management - Production Planning Preferred candidate profile:- - Manages all day-to day operations of the Pastry / Bakery section. - Prepare a wide range of pastry / bakery section following recipes. - Supervise and coordinate for all pastry / bread & bakery products preparation and presentation. - Follows proper handling and right temperature for all pastry / bakery products. - Developing and implementing procedures, control systems for maintaining hygiene and quality standards. - Check quality of materials and condition of equipment and devices used for cooking. - Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order. - Leading efforts for streamlining processes and generating cost savings in operations. - Ensure profitability of operations and supervise all aspects of kitchen management monitoring production to ensure compliance with quality & hygiene standards. - Ensuring high quality services, resulting in guest delight and optimum resource utilization for maximum service quality. - General Management. - Maintaining and generating daily sales report, to track daily performance. - Assisting Executive Chef in controlling department forms & records including attendance data, colleague records, daily briefing sheets, P & L analysis, budgetary reports, maintained inventory. - Conducting trainings to update bakery / pastry production and general awareness. - Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Executive Chef immediately. - Attends all scheduled employee meetings and bring suggestions for improvement. - 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 & safety standards. Mail your update resume at sunil.singh@theobroma.in or Whatsapp @ 9266128011

Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes Creating new and exciting desserts to renew our menus and engage the interest of customers

Job Title: Commie 1 - Bakery JOB RESPONSIBILITIES & DUTIES: To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards. To ensure that all stocks are kept under optimum conditions. To assist with menus planning and costing Ensure adequacy of supplies at the cooking stations To provide innovative menu ideas Support the Demi Chef de Partie or Commis I in the daily operation and work. Work according to the menu specifications by the Jr. Sous Chef / Chef de Partie. Keep work area at all times in hygienic conditions according to the rules set by the hotel. Control food stock and food wastages in his section. Prepare the daily mis-en-place” and food production in the dedicated sections & follow the instructions and recommendations from the immediate Superiors to complete the daily tasks. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Coordinate and participate with other sections of requirements and cleanliness. Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 3-5 years practical culinary experience. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations . Computer Skills: Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and emails.

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

Company Description Delifrance is a leading French bakery and pastries brand with over 37 years of experience. The company is part of the Grands Moulins de Paris (The Great Mills of Paris), Vivescia Group, which ensures high quality ingredients. Delifrance India located in New Delhi offers a taste of France with its range of bakery products. 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.

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. Education- IHM Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

The Head Chef Patisserie is responsible for leading and managing the pastry kitchen operations. This role involves developing new dessert recipes, supervising pastry chefs and bakers, ensuring the highest standards of quality and presentation, and maintaining cost control and hygiene standards. Key Responsibilities: Menu Development: Design and innovate dessert and pastry menus aligned with current trends and customer preferences. Regularly introduce seasonal and festive specials. Kitchen Management: Supervise, train, and motivate pastry team members. Ensure all pastries and desserts are prepared to high standards consistently. Organize production schedules and delegate tasks efficiently. Quality & Hygiene: Enforce strict adherence to hygiene, sanitation, and safety standards (HACCP). Maintain cleanliness and organization of the pastry kitchen at all times. Cost Control & Inventory: Monitor and control food costs, portion sizes, and waste. Manage inventory of ingredients and ensure proper stock rotation. Liaise with suppliers for procurement of high-quality ingredients. Team Leadership: Conduct training and performance reviews of pastry team members. Foster a positive and collaborative kitchen environment. Customer Experience: Collaborate with F&B service teams for dessert presentation and guest feedback. Attend events and functions to present signature creations as required. Qualifications & Skills: Degree/Diploma in Culinary Arts, with specialization in Baking and Patisserie. 5+ years of experience in a professional pastry kitchen, with at least 2 years in a supervisory role. Expertise in classic and modern pastry techniques, chocolate work, sugar art, and plated desserts. Strong leadership, organizational, and time management skills. Creativity, attention to detail, and passion for excellence. Knowledge of food safety and sanitation standards. Preferred Experience: Experience in 5-star hotels, luxury patisseries, or high-end bakeries. Exposure to international pastry trends and techniques. Familiarity with menu costing and kitchen management software

Conceptualizing, creating, and testing new chocolate products and seasonal collections Supervising daily chocolate production, including tempering, molding, enrobing, filling & finishing techniques Quality Control, Cost Management & Staff Management

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage. Location - Chennai,Gurugram,Delhi

Prepare diverse baked goods using traditional/modern recipes. Assist in recipe development, supervise production, ensure quality, manage inventory, train staff, & maintain equipment. Support pastry chef and ensure efficient cost-effective operations. Required Candidate profile Skilled in traditional/modern baking with 10+ yrs experience. Strong in recipe dev, cost control, staff training, quality check, and pastry team coordination. Creative, organized, and detail-oriented.

Were Hiring: Chef de Partie – Cakes & Desserts Noida | Full-time | Growth Role | India’s Next Big Dessert Brand We’re Creme Castle — a Shark Tank-backed brand shaking up how India eats dessert. From 17+ outlets in Delhi NCR to new launches in North India like Jaipur and Chandigarh , we’re growing fast and hungry for talent. Looking for a CDP who’s ready to lead recipes, drive innovation, and bring structure to chaos . What You’ll Do: Head production of cakes, desserts & confections Launch new recipes from idea to scale — R&D meets rollout Build and implement SOPs that actually stick Train and mentor pastry staff across locations Work directly with founders to scale the kitchen backbone What We’re Looking For: 2–5 years in a high-volume pastry or bakery setup Strong understanding of baking science and kitchen ops Experience in structured kitchens (cloud or retail) Bonus if you’ve worked in leading Indian brands (L’Opra, Theobroma, etc.) Why Creme Castle? Fastest-growing bakery brand in North India Real ownership & freedom to lead R&D Path to kitchen leadership across cities A team that’s obsessed with product, speed, and structure Interested? DM or mail us at contact@cremecastle.in or call at 9910158851 Subject: CDP – Creme Castle

WE ARE HIRING! Join Our Culinary Team at Hotel Royal Orchid, Bangalore We are looking for a Passionate and creative Pastry Chef to join our team. Position: Pastry Chef Location: Hotel Royal Orchid 1, Golf Avenue, Adjoining KGA Golf Course, Airport Road, Bangalore- 560008 Experience: Relevant experience in pastry and dessert preparation preferred Skills Required: Expertise in baking and dessert creation Creativity and attention to detail Ability to work in a fast-paced environment Team player with excellent communication Interested candidates can apply by sending their CVs to: hr.royal@royalorchidhotels.com

1. Cleaning the Work Area before starting Work, during production and After production using correct tools. 2. To have knowledge of all menu items. 3. Preparation of ingredients and menu items as per standard using the right equipment and maintaining hygiene and keeping area clean. 4. Reports any non-available item to Section Head and notifies the supervisor an alternative if the item cannot be prepared within an acceptable time frame or standard. 5. Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly. 6. Reports any injury and accidents to his supervisor or kitchen management. 7. Must be familiar with HACCP standards and food hygiene regulations. 8. Prepares all food items according to standard recipes and/or as specified on production plan to ensure consistency of product to the guest. 9. Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate. 10. Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. 11. Communicate in a timely manner with the Sous Chefs any food items that need to be ordered. 12. Keep all Logbooks, production records and documents updated for validation of supervisor.

Role & responsibilities Manages all day-to-day operations of the pastry, garnish and chocolate section of the kitchen. Prepare a wide variety of pastry product etc. following recipes Supervise and coordinate all pastry and dessert preparation and presentation. Follows proper handling and right temperature of all pastry products Developing and implementing procedures, control systems for maintaining hygiene and quality standards. Check quality of material and condition of equipment and devices used for cooking Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order Leading efforts for streamlining processes and generating cost savings in operations Ensure profitability of operations and supervise all aspects of kitchen management monitoring production to ensure compliance with quality & hygiene standards. Ensuring high quality services, resulting in guest delight and optimum resource utilization for maximum service quality. General Management Maintaining and generating daily sales report, to track daily performance. Assisting Sous chef in controlling department forms & records including attendance data, colleague records, daily briefing sheets, P&L analysis, budgetary reports, maintained inventory. Conducting trainings to update pastry production and general awareness of colleagues. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Executive pastry chef immediately. Attends all scheduled employee meetings and brings suggestions for improvement. 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.