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
temperature.
▪ 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
environment
▪ 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.

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