One of India's most respected Catering Company invites applications - Kitchen Positions

Pastry Chef - Bangalore

Pastry Chef - Bangalore

  • Kitchen

  • Bangalore, Karnataka, India

Position –Pastry Chef
Location - Bangalore
Background – F&B Production

Qualification- Hotel Management / Specific bakery and confectionery Art course

Minimum Experience- 8yrs and above.

Profile Required
▪ The candidate who can manage the overall baker & pastry kitchen department as a individual pastry chef
▪ Should have knowledge of bakery & pastry kitchen set-up.
▪ Aged 27+
▪ From Brand Restaurant/from any star Hotel industry and have experience in Dine-In restaurants format
▪ Proactive in task & people oriented.
▪ High level of positive attitude.
▪ Must preferable from star hotels and who can join immediately

Job Description and Responsibilities
▪ Fully responsible for day to day, managing of daily stock Control ordering.
▪ Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
▪ Coordinates daily tasks with the operations heads/managers.
▪ Full awareness of all pastry/dessert/bread menu items, their recipes, methods of production and
presentation standards.
▪ Able to estimate the daily production needs and checking the quality of raw and cooked food products to
ensure that standards are met.
▪ Ensure that the production, preparation and presentation of dessert are of the highest quality at all times
▪ Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
▪ Follows good preservation standards for the proper handling of all food products at the right
▪ Ensure effective communication between staff by maintaining a secure and friendly working environment.
▪ Personally responsible for hygiene, safety and correct use of equipment and utensils.
▪ Checks periodically expiry dates and proper storage of food items in the section.
▪ Guides and trains the subordinates on a daily basis to ensure high motivation and economical working
▪ Carry out any other duties as required by management
▪ Recruitment for pastry staffs and giving training to them
▪ Should have knowledge for new kitchen set up and for all required equipments.
▪ Set up the pastry/bakery team for operation.
▪ Knowledge of all kind of Italian dessert and bread, should able to research the market trend for variety
kind of new dessert and pastry.
▪ Should be able to create new own creative dessert, and introduce the signature dessert.
▪ Should able to plan and make the dessert menu and coasting.


Now Recruiting - CDPs, Commis, GRE & HR Executive.

Eclat Hospitality is recruiting for the following positions in Gurgaon.

The client is one of the world’s best hotel management institutes.

CDP - Butchery & Garde Manger- Gurgaon

CDP - Indian - Gurgaon

CDP - Pan Asian, Butchery & Garde Manger- Gurgaon

Human Resources Executive - Gurgaon

Commis - Indian - Tandoor & South Indian - Gurgaon

Commis - Indian Desserts & Quantity Production - Gurgaon

Commis - Pan Asian, Butchery & Garde Manger - Gurgaon

Guest Relation Executive - Gurgaon

IMP - please visit the link and apply to the job you want.

You will be working with a world-class hospitality institute, a global leader.

Not only will you have a chance to shape the minds of future hoteliers, but also learn from the best in International Hospitality.

A true career-changing opportunity.

Please call 

Ms. Deepshikha 09911588790 

Ms Harpreet 9855985477

P&O Cruises, Carnival Cruises & Princess Cruises are coming to Delhi on 25th & 26th of June for direct & free interviews.  Please visit to register.  Recruitment is FREE. 

Head Operations / General Manager / Vertical Head | Gurgaon

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We invite applications for Head Operations / General Manager / Vertical Head.

The Gurgaon based Guest House / Corporate Housing company, runs 12 Guest Houses in Gurgaon, Delhi, & Pune.   2 new properties of 60 rooms each are coming up.

If you are from Rooms Division Or Sales, based in Gurgaon, this is your chance to lead a business and work with super owners.

Please share your updated profile, with current and expected salary on

or please call Ms Deepshikha - 09911588790

Corporate Executive Chef / Head Chef for a new QSR in Mumbai

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Amrik Rai Ventures is the family office of Ajay Sud and family. We are launching a QSR in Mumbai with an aim to be present Pan India in the next five years. Looking for a candidate to head the central kitchen operations in Navi Mumbai.

Designation : Head Chef

CTC : Rs. 400,000 – 700,000 as per experience

To apply

Please call Ms Deepshikha 09911588790

Or send your resume to


• Experience as a head chef in the hospitality sector, preferably in a central kitchen of a QSR/ Cafe

Key Deliverables of the Role

• The Head Chef supervises and coordinates activities of food preparation, kitchen pantry and storeroom personnel. She/he will coordinate the planning, organizing, training of kitchen staff to achieve objectives in food guest service and guest satisfaction, good quality, cleanliness, and sanitation., along with the following specific responsibilities

• Ensure the efficient operation of food production areas put in charge of by the company and constantly analyze cost and quality of food

• Assure on-going training and that the high standards set by the company are followed.

• Adhere and maintain all SOPs regulations.

• Assure safe, quality food products and complete guest satisfaction.

• Produce and maintain the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.

• Work within his monthly-set food cost budget; develops and implements cost saving measures, adjust food requisitions and control waste.

• Ensure that menus, recipes, methods, pictures and specifications given by the Company are followed exactly.

• Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained commis in all areas in proper uniform.

• Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.

• Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;

• Facilitating training and development of Kitchen colleagues.

• Assisting the Company in the supervision of all employees engaged in each particular kitchen

• Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.

• Daily control of all basis food preparation, individual costs, quality, quantity inventories and portion control.

• Is able to perform a broad range of assignments with efficiency, accuracy, and enthusiasm.

• Contributes to building a positive team spirit and balances team and individual responsibilities

• Identifies and resolves problems in a timely manner.

• Is consistently at work and on time. Ensures work responsibilities are covered when absent

from work; arrives at meeting and appointments on time.

• Able to deal with frequent changes, delays, or unexpected events.

• Shows respect and sensitivity for cultural differences and promotes a harassment-free environment.

• Shares expertise with others. Takes pride in the achievements of others.

• Commits to long hours of work when necessary to reach goals and takes responsibility for own actions.

• Focuses on solving conflict, not blaming. Maintains confidentiality and listens to others without interrupting. Keeps emotions under control.

• Observes safety and security procedures; reports potentially unsafe conditions use equipment and materials properly.

• Monitors staff performance and reporting to the Senior Kitchen Manager.

• Ensures the day-to-day productivity of all kitchen employees and the full completion of scheduled shifts.

• Maintains close control on wastage or overuse of products by any member of the kitchen team, and ensures the correct and tidy storage of all food matter.

• Recommends, monitors, and controls the use, care and cleanliness of all kitchen resources.

• Ensures that good kitchen practices are maintained by example by instruction.

• Trains young and new team members in correct work practices. Provides training for all employees on all aspects of operating procedures

• Conducts performance reviews of the positions reporting to him/ her on time in a fair and balanced manner

• Also ensures that the team’s performance review is conducted on time in a fair and balanced manner

Additional Skills

• Soft Skills - Good Communication Skills and People Management

• Process Management and a structured way of working

• Basic IT skills - Microsoft office Attributes

• Smart and Proactive (High energy levels)

• Task oriented and driven

• Responsibility and commitment towards the purpose of the organisation

• Gritty, eager to learn on the job and off the job

To apply

Please call Ms Deepshikha 09911588790

Or send your resume to