Pastry Chef

1. Pastry & Dessert Production

• Prepare and produce a wide range of pastries, cakes, desserts, breads, and bakery products as per company standards.
• Ensure consistent taste, texture, appearance, portion size, and presentation.
• Follow standardized recipes and production procedures.
• Handle baking, mixing, proofing, decorating, finishing, and plating as required.
• Ensure all products are prepared and delivered within the required timelines.

2. Product Development

• Develop new pastry, dessert, and bakery products based on business requirements and customer preferences.
• Experiment with new flavours, techniques, ingredients, and presentation styles.
• Assist management in introducing seasonal and promotional products.
• Standardize recipes and maintain proper documentation for new products.

3. Quality Control

• Conduct quality checks of raw materials and finished products.
• Ensure correct measurements, recipes, temperatures, baking times, and storage conditions.
• Maintain consistency across batches and outlets.
• Monitor product shelf life and ensure expired or substandard products are not used or served.

4. Inventory & Cost Control

• Monitor daily ingredient requirements and coordinate with Stores/Purchase teams.
• Ensure proper usage and storage of ingredients.
• Follow FIFO/FEFO practices.
• Minimize wastage, overproduction, and product loss.
• Maintain portion and recipe controls to achieve the required food cost.
• Report shortages, damages, and quality issues promptly.

5. Hygiene & Food Safety

• Maintain high standards of personal hygiene and kitchen cleanliness.
• Ensure proper sanitation of workstations, equipment, utensils, refrigerators, and storage areas.
• Follow food safety, temperature control, labelling, and storage procedures.
• Ensure compliance with FSSAI and company food safety standards.
• Maintain required production, temperature, cleaning, and hygiene records.

6. Team Management

• Supervise and guide Commis, bakery assistants, and other pastry team members.
• Allocate daily duties and production responsibilities.
• Train team members on recipes, techniques, hygiene, and equipment handling.
• Monitor attendance, discipline, grooming, and productivity.
• Support performance evaluations and identify training requirements.

7. Production Planning

• Prepare daily production plans based on sales forecasts and outlet requirements.
• Coordinate with the service, operations, and central kitchen teams for production requirements.
• Ensure timely completion of daily and bulk production.
• Plan preparation schedules to avoid delays and unnecessary overproduction.

Pay: ₹11,971.19 - ₹35,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person