Key Roles and Responsibilities:
- Production and Quality Control: Prepare, bake, and decorate a wide range of items (cakes, pastries, breads, chocolates, ice creams) following established recipes and ensuring superior quality.
- Station Management: Run the pastry section efficiently, ensuring smooth operations during service, maintaining cleanliness, and following food safety regulations (e.g., HACCP).
- Menu Development: Collaborate with the Executive Pastry Chef to create new seasonal desserts, pastries, and baked goods.
- Inventory and Cost Management: Monitor stock levels of ingredients, order new supplies, and manage waste to maintain budget compliance.
- Supervision and Training: Supervise junior staff (commis chefs, apprentices), providing training and mentoring in pastry techniques and kitchen etiquette.
- Final Presentation: Ensure all plated desserts and pastries are decorated to the restaurant's standards, utilizing advanced techniques like glazing, piping, and molding.
- Communication: Liaise with other kitchen stations and front-of-house staff to coordinate daily service and special events.
Key Requirements:
- Experience: Generally 5-10 years of experience as a Pastry Chef or Baker, often within a professional pastry department or hotel environment.
- Technical Skills: Deep knowledge of baking techniques, pastry-making, and often sugar or chocolate work.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
