Job Description

Key Responsibilities:

Plan, prepare, and execute a wide variety of pastries, desserts, cakes, breads, and other baked goods. Develop new dessert recipes and menu items based on seasonal ingredients and customer preferences. Ensure consistent quality, taste, and presentation of all bakery and dessert products. Supervise and train bakery staff, commis, and assistants in preparation techniques and kitchen hygiene. Monitor inventory levels of ingredients and baking supplies; coordinate with the purchase department for timely replenishment. Maintain cleanliness, organization, and hygiene in the pastry kitchen as per food safety standards. Ensure proper storage of ingredients and finished products to avoid spoilage. Work closely with the Head Chef or management to plan dessert menus for events, buffets, and special occasions. Control wastage, manage portion sizes, and optimize cost without compromising quality. Keep up to date with modern baking trends, presentation styles, and new techniques.

Requirements:

Diploma/Degree in Hotel Management, Bakery & Confectionery, or equivalent culinary certification. Minimum 5

-9 years

of experience as a Pastry Chef or in a similar role in a reputed hotel, bakery, or restaurant. Strong knowledge of baking methods, decoration techniques, and dessert plating. Ability to work under pressure and meet production timelines. Good leadership, communication, and time management skills. Creativity and passion for pastry arts with attention to detail.

Preferred Skills:

Knowledge of international desserts and bakery trends. Experience in artisan breads, sugar work, or chocolate-based desserts (optional based on role). Hands-on experience with bakery equipment and temperature control.
Job Types: Full-time, Permanent

Pay: ₹28,000.00 - ₹35,000.00 per month

Benefits:

Food provided * Provident Fund