Full description

Assist the Executive Chef and Executive Pastry Chef in managing daily pastry and bakery operations.
Supervise the preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
Ensure consistent quality, taste, texture, freshness, and presentation of all products.
Develop new recipes, seasonal desserts, and innovative bakery items.
Manage production planning, inventory control, food costing, and portion control.
Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
Train, guide, and motivate team members to maintain high culinary standards.
Minimize food wastage and control departmental costs without compromising quality.
Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth operations.
Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.
Diploma or Degree in Bakery, Patisserie, Culinary Arts, or a related field.
Minimum 5–7 years of experience in pastry and bakery operations, preferably in a reputed 4-star or 5-star hotel.
At least 2 years of experience in a supervisory role or equivalent leadership experience.
Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
Good understanding of food costing, inventory management, production planning, and waste control.
Excellent leadership, communication, organizational, and team management skills.
Sound knowledge of food safety, hygiene, and HACCP standards.
Creative, detail-oriented, and passionate about pastry and bakery craftsmanship.
Ability to work effectively under pressure and meet operational deadlines.
Strong commitment to quality, consistency, and guest satisfaction.
A team player with a positive attitude and a hands-on approach.

Sous Chef - Pastry & Bakery

Compensation

Not disclosed

Location

India

Work setup

Not specified

Seniority

Not specified

Employment

Not specified

Experience

5+ years

Full description

Assist the Executive Chef and Executive Pastry Chef in managing daily pastry and bakery operations.
Supervise the preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
Ensure consistent quality, taste, texture, freshness, and presentation of all products.
Develop new recipes, seasonal desserts, and innovative bakery items.
Manage production planning, inventory control, food costing, and portion control.
Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
Train, guide, and motivate team members to maintain high culinary standards.
Minimize food wastage and control departmental costs without compromising quality.
Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth operations.
Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.
Diploma or Degree in Bakery, Patisserie, Culinary Arts, or a related field.
Minimum 5–7 years of experience in pastry and bakery operations, preferably in a reputed 4-star or 5-star hotel.
At least 2 years of experience in a supervisory role or equivalent leadership experience.
Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
Good understanding of food costing, inventory management, production planning, and waste control.
Excellent leadership, communication, organizational, and team management skills.
Sound knowledge of food safety, hygiene, and HACCP standards.
Creative, detail-oriented, and passionate about pastry and bakery craftsmanship.
Ability to work effectively under pressure and meet operational deadlines.
Strong commitment to quality, consistency, and guest satisfaction.
A team player with a positive attitude and a hands-on approach.