Job Summary
The Pastry Cook is responsible for preparing, layering, cutting, assembling, and finishing pastries in accordance with production schedules and quality standards. The role ensures consistency in taste, appearance, portioning, and hygiene while maintaining efficient production.
Key Responsibilities
- Prepare pastry products as per standardized recipes and production plans.
- Perform accurate layering, filling, and assembly of pastries and dessert products.
- Cut pastries into standard sizes while ensuring consistency and minimal wastage.
- Apply creams, fillings, glazes, toppings, and decorations as required.
- Assist in baking, cooling, and finishing pastry products.
- Monitor product quality, texture, and appearance throughout production.
- Maintain cleanliness and sanitation of workstations, tools, and equipment.
- Follow food safety, hygiene, and GMP standards.
- Report any quality issues, equipment malfunctions, or material shortages to the supervisor.
- Support packaging and dispatch of finished products when required.
Required Skills
- Knowledge of pastry preparation, layering, and portioning techniques.
- Good knife handling and precision cutting skills.
- Ability to work efficiently in a fast-paced production environment.
- Attention to detail and commitment to quality.
- Basic understanding of food safety and hygiene practices.
- Ability to work collaboratively within a production team.
Qualification
- Minimum: Class X/XII Pass.
- Certificate or Diploma in Bakery & Confectionery is preferred.
Experience
- 1–3 years of experience in pastry production, layering, and cutting.
- Experience in commercial bakery or central kitchen operations is preferred.
Pay: ₹12,000.00 - ₹16,000.00 per month
Work Location: In person
