Job Description

Position Summary:

As a Demi Chef de Partie, you are responsible for operating the bakery section of the kitchen while working closely with the Executive Chef and your Kitchen Staff.

Responsible to create high quality baked items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of breads and other baked goods with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Bakery Chef Duties and Responsibilities:

Manage all day-to-day operations of the pastry and bakery sections of the kitchen. Manage all Kitchen Staff and oversee their day-to-day activities. Delegate work to kitchen staff and train them to professionally produce daily productions. Report to the owner in a timely fashion on progress for the day. Prepare a wide variety of goods such as breads, cookies, pies etc. following traditional and modern recipes. Able to produce all baked goods including but not limited to artisanal breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, design, or create new ideas and items for the Bakery Kitchen. Create new and exciting desserts to renew hotels menus and engage the interest of customers Ensure excellent quality throughout the dessert offerings. Follows proper handling and right temperature of all food products. Supervise and coordinate all pastry and dessert preparation and presentation. Check the quality of raw and cooked food products to ensure that standards are met. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately. Maintain cleanliness and organization in all work areas. Ensure compliance with food hygiene and Health and Safety standards.

Prerequisites:

Good knowledge of different types of breads, pastry, dessert, cake decorating. Posses professional disposition with good communication and interpersonal skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings. Positive attitude and Good communication skills.

Education:

Minimum 3 years experience in the culinary, food and beverage, or related professional area and graduate degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience:

Minimum of 2 years of experience in bread and pastry making, or Pastry Chef Experience with high volume food production.

Minimum 3 years of overall experience in the food and beverage industry.

Job Types: Full-time, Permanent

Pay: ₹300,000.00 - ₹400,000.00 per year

Benefits:

Flexible schedule Paid sick time Paid time off
Ability to commute/relocate:

Chandanagar, Hyderabad - 500050, Telangana: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):

If my recipe calls for 75% hydration, how much water should I add for 600 grams of flour?
Experience:

Bread making: 2 years (Required)
Language:

English (Required)
Work Location: In person