Mumbai Central Mumbai Maharashtra Pastry sous chef Jobs – 7 Open Jobs Today

Pastry Chef de Partie
Overate Hospitality —Bandra West, Mumbai, Maharashtra
- ₹20,000 - ₹35,000 a month
- Full-time
- Cooking
- In-person
- Restaurant
- Paid time off
- Food provided
Quick apply
5h
Commis III – Bakery & Pastry
Banquet International Catering Services —Mumbai, Maharashtra
- ₹40,000.00 - ₹45,569.62 a month
- Full-time
- In-person
- Restaurant experience
- Communication skills
- Health insurance
Quick apply
CDP - Bakery Chef
Earth Cafe —Govandi, Mumbai, Maharashtra
- ₹35,000 - ₹39,000 a month
- Weekend availability
- Hospitality
- In-person
- Diploma
- Food provided
- Paid sick time
Quick apply
Pastry Sous Chef
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- 12th Pass
- Communication skills
11d
Commie 2
Team HR —Churchgate, Mumbai, Maharashtra
- ₹18,000 - ₹25,000 a month
- Weekend availability
- Hospitality
- 12th Pass
- In-person
- Health insurance
Quick apply
7d
Chef De Partie - The Third Room (Western)
Morgans Originals —Mumbai, Maharashtra
- Full-time
Quick apply
Commis-I/II(Indian Tandoor)
Meluha The Fern Mumbai, Powai, Series by Marriott —Hiranandani Gardens, Mumbai, Maharashtra
- Full-time
Quick apply

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Commis III – Bakery & Pastry
Banquet International Catering Services —Mumbai, Maharashtra
Supports senior pastry chefs and bakers in all phases of bakery and pastry operations. Passion for baking, pastry, and continuous learning.
₹40,000.00 - ₹45,569.62 a month
Quick apply
Pastry Chef de Partie
Overate Hospitality —Bandra West, Mumbai, Maharashtra
Immediately address and report any food safety concerns, product contamination, or non-compliance. RESPONSIBLE FOR:* Managing an assigned kitchen section, food…
₹20,000 - ₹35,000 a month
Quick apply
5h

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Pastry Chef de Partie

Overate Hospitality
Bandra West, Mumbai, Maharashtra

Quick apply

Job details

Full-time
₹20,000 - ₹35,000 a month
5 hours ago

Benefits

Provident Fund
Paid time off
Food provided

Qualifications

Food handling
Cooking
Baking
Food preparation
Chef
Kitchen experience

Full job description

CHEF DE PARTIE

DEPARTMENT: Kitchen (Back of House)

REPORTING TO: Sous Chef, Head Chef

RESPONSIBLE FOR: Managing an assigned kitchen section, food production, quality control, stock management, and supervising junior kitchen staff.

OBJECTIVE: To manage and operate an assigned kitchen section efficiently while maintaining the highest standards of food quality, consistency, cleanliness, organization, and food safety. To ensure service readiness and support the overall operational goals of the kitchen.

MAIN RESPONSIBILITIES:

Arrive on time in full uniform and maintain grooming standards.
Take ownership of the assigned section and ensure it is fully prepared before service.
Prepare, cook, and present food according to company recipes, specifications, and presentation standards.
Ensure all mise en place, sauces, garnishes, and ingredients are prepared and available for service.
Monitor food quality, consistency, portion control, and presentation standards at all times.
Ensure all food items are labeled, stored, and rotated correctly using FIFO procedures.
Conduct daily quality checks on ingredients and report shortages, spoilage, or discrepancies immediately.
Monitor stock levels within the assigned section and communicate ordering requirements to the Sous Chef or Head Chef.
Supervise, guide, and support Commis I, II, III, and Prep Cooks within the section.
Delegate tasks effectively and ensure completion to company standards.
Maintain section cleanliness, organization, and operational readiness throughout the shift.
Ensure all opening, closing, and cleaning duties are completed according to SOPs.
Assist with inventory counts, stock control, and waste management.
Minimize food waste through proper planning, storage, and production practices.
Assist with menu development, recipe testing, and operational improvements when required.
Report equipment faults, maintenance issues, and safety concerns immediately.
Support the Sous Chef and Head Chef in achieving departmental objectives and service standards.

FOOD SAFETY & HYGIENE:

Maintain and enforce the highest standards of food safety and personal hygiene within the assigned section.
Ensure all food preparation follows company recipes, storage standards, and approved shelf-life guidelines.
Verify that all products are correctly labeled, dated, stored, and rotated according to FIFO procedures.
Ensure temperature logs, cooling logs, and food safety records are completed accurately where applicable.
Monitor compliance with allergen procedures and cross-contamination controls.
Ensure all workstations, equipment, utensils, and storage areas remain clean, sanitized, and organized.
Immediately address and report any food safety concerns, product contamination, or non-compliance.
Conduct regular checks to ensure food quality and safety standards are maintained throughout service.

HEALTH & SAFETY:

Ensure that all potential and real hazards are reported immediately and rectified.
Be fully conversant with all departmental Fire, Health and Safety, Food and Hygiene requirements.
Ensure safe operation of all kitchen equipment and machinery.
Monitor compliance with kitchen safety procedures and emergency protocols.
Ensure junior staff work safely and according to company standards.
Report accidents, injuries, equipment failures, or unsafe conditions immediately.

GENERAL:

Lead by example and maintain professional standards at all times.
Work collaboratively with all kitchen and restaurant team members.
Assist in training, mentoring, and developing junior kitchen staff.
Attend all required meetings, training sessions, and departmental briefings.
Follow and uphold all company policies, SOPs, and operational standards.
Contribute to a positive, professional, and team-oriented kitchen culture.
Carry out additional duties assigned by the Sous Chef, Head Chef, or Management as required.

NOTE: This document reflects the job content at time of writing and will be subject to periodic change in light of changing operational and environmental requirements.

Pay: ₹20,000.00 - ₹35,000.00 per month

Benefits:

Food provided
Paid time off
Provident Fund

Ability to commute/relocate:

Bandra West, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

Kitchen: 3 years (Preferred)

Work Location: In person

Quick apply

Refine Your Search

pastry sous chef jobs in mumbai central mumbai maharashtra

Pastry Chef de Partie

Commis III – Bakery & Pastry

CDP - Bakery Chef

Pastry Sous Chef

Commie 2

Chef De Partie - The Third Room (Western)

Commis-I/II(Indian Tandoor)

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