Key Responsibilities:
Develop, design, and execute desserts, pastries, viennoiserie, and specialty baked items
Maintain consistency, quality, and presentation standards for all pastry items
Innovate seasonal or event-based dessert menus that reflect current trends and customer preferences
Oversee kitchen cleanliness, hygiene, and FSSAI compliance
Controls waste management
Manage inventory and ordering of ingredients
Train and mentor junior staff to develop their technical skills and creativity
Collaborate with culinary and service teams for in-house event planning and plated dessert courses
Requirements :
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