Prepare and produce all pastry items including breads, cakes, tarts, chocolates, and plated desserts.
Follow recipes and presentation standards set by the Executive Pastry Chef.
Assist in menu planning, seasonal dessert development, and product innovation.
Maintain consistency in taste, texture, and presentation across all pastry items.
Ensure proper portioning, weighing, and cost control.
Monitor inventory levels of pastry ingredients and report shortages to the Executive Pastry Chef.
Maintain a clean, organized, and safe workstation according to hygiene and safety standards.
Train and guide junior pastry staff, commis, and interns when required.
Collaborate with other kitchen departments to coordinate dessert service for banquets, a la carte, and events.
Adhere to health, safety, and sanitation regulations in all operations.
Job Types: Full-time, Permanent
Pay: ?20,000.00 - ?30,000.00 per month
Benefits:
Food provided
Health insurance
Paid sick time
Provident Fund
Work Location: In person
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