Pastry Chef

Job Title: Pastry Chef

Department: Kitchen / Production

Reports To: Head Chef / Production Manager

Job Summary

The Pastry Chef is responsible for preparing, baking, and presenting high‑quality pastries, desserts, cakes, and bakery items as per company standards. The role requires creativity, consistency, hygiene compliance, and effective coordination with the kitchen and service teams.

Key Responsibilities

• Prepare and bake a wide range of pastries, cakes, breads, desserts, and confectionery items.
• Develop new recipes and improve existing products based on customer preferences and seasonal demand.
• Ensure consistent taste, quality, portioning, and presentation of all pastry products.
• Maintain cleanliness and hygiene of the pastry section as per FSSAI and food safety standards.
• Monitor stock levels of ingredients and place requisitions on time.
• Minimize wastage and control food costs effectively.
• Train and supervise junior pastry staff and helpers.
• Ensure proper storage of raw materials and finished products.
• Coordinate with sales, service, and production teams for daily orders and special requirements.
• Handle bulk orders, custom cakes, and special event requirements.

Skills & Competencies

• Strong knowledge of baking techniques and pastry preparation.
• Creativity and eye for detail in presentation.
• Ability to work under pressure and meet deadlines.
• Good time management and organizational skills.
• Knowledge of food safety, hygiene, and quality control.
• Team‑handling and communication skills.

Qualifications

• Diploma / Certificate in Bakery & Pastry Arts (preferred).
• Formal culinary training is an added advantage.

Experience

• Minimum 2–5 years of experience as a Pastry Chef or in a similar role in a bakery, hotel, or restaurant.