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I.I.T.Main Gate

Telephone Exchange Four B'Nglow

Duties and Responsibilities
Here are the key duties and responsibilities of a pastry chef de partie:
Production: Execute the preparation and production of Bakery & pastry items according to recipes and standards set by the head pastry chef or executive chef, ensuring that each creation reflects the highest standards of taste and presentation.
Quality Control: Ensure the quality, consistency, and presentation of all pastry items leaving the kitchen, conducting regular taste tests and visual inspections to maintain excellence.
Inventory Management: Assist in inventory management by monitoring stock levels of ingredients, notifying superiors when supplies are low, and participating in the ordering process to ensure seamless kitchen operations.
Menu Development: Collaborate with the head pastry chef or executive chef in developing new pastry recipes and menu items, considering factors like seasonality, dietary restrictions, and customer preferences, while also staying abreast of current culinary trends.
Sanitation and Safety: Maintain a clean and organized workspace, adhere to sanitation and food safety standards, and ensure compliance with health regulations, fostering a culture of safety and hygiene among pastry team members.
Training and Supervision: Train and supervise junior pastry staff, ensuring they understand and adhere to recipes, techniques, and safety protocols, while providing constructive feedback and fostering their professional growth.
Equipment Maintenance: Take responsibility for the care and maintenance of pastry equipment, ensuring that it is clean, well-maintained, and in good working order, promptly reporting any issues to management for resolution.
Creativity: Bring creativity and innovation to the pastry section by experimenting with flavors, textures, and presentation techniques, striving to delight customers with unique and memorable pastry creations.
Communication: Maintain open communication with other members of the kitchen team, sharing information about orders, special requests, and any issues that arise during service, facilitating a cohesive and efficient workflow.
Customer Service: Occasionally interact with customers to discuss menu options, accommodate special requests, and ensure their satisfaction with pastry items, exemplifying professionalism and hospitality in all interactions.



ATW Foods

Bakery & Pastry Chef

Dindoshi Bus Station


Qualifications for Head Baker


Education: Degree/diploma in Bakery & Confectionery, Culinary Arts, or equivalent professional training (preferred but not always mandatory with strong experience).
Experience:
 
Minimum 5–8 years of professional baking experience, with at least 2–3 years in a leadership or supervisory role.
Strong expertise in breads, viennoiserie, cakes, pastries, and desserts.

Technical Skills:
 
Excellent knowledge of doughs, fermentation, lamination, and decoration techniques.
Ability to develop new recipes and seasonal menus.
Knowledge of food safety, hygiene, and kitchen compliance standards.

Leadership & Management:
 
Strong team management skills – able to train, mentor, and schedule junior bakers.
Ability to maintain consistency, quality, and efficiency in production.
Experience managing inventory, ordering supplies, and minimizing waste.

Soft Skills:
 
Creativity, attention to detail, and passion for innovation.
Strong communication and organizational skills.
Ability to work under pressure in a fast-paced environment.





Cheesecake Republic

Baker

J.V.G.Finance Company

Saldanha International Academy

Kitchen Staff

Borivali East

We are recruiting for a leading global family entertainment brand that combines food, fun, and unforgettable experiences under one roof.
If you’re an experienced Continental Chef de Partie (CDP) who loves crafting quality dishes and leading from the kitchen, this opportunity is for you!
📍 Location: Skycity Mall, Borivali, Mumbai
💼 Position: Continental Chef de Partie (CDP)
💰 In-Hand Salary: ₹32,640/month
🔹 Key Responsibilities:Prepare and present Continental dishes to high standards
Manage your kitchen section during operations
Supervise and guide junior kitchen staff
Maintain hygiene and FSSAI compliance
Assist in menu planning and recipe creation
Control wastage and monitor portion sizes
Manage stock and coordinate with stores
🔹 Requirements:2–4 years of experience in a professional kitchen (Continental section preferred)
Diploma/Certificate in Culinary Arts preferred
Strong understanding of Continental cuisine
Ability to work under pressure while maintaining quality
Good communication and teamwork skills
✨ What We Offer:Competitive salary and growth opportunities
Dynamic, fun work environment
Training and career development programs
Staff meals and additional benefits

📞 Contact: Manas | Talent Tales Pvt Ltd
📱 +91 82495 21613
📧 manas@talentales.in


Talent Tales Private Limited

Chef De Partie

John Backer

Prepare tasty and consistent North Indian dishes.
Specialize in curries, biryanis, tandoori items, and breads.
Follow standard recipes and portion sizes.
Maintain food hygiene and kitchen cleanliness.
Ensure timely preparation for online orders.
Handle food packaging and order dispatch neatly.
Check quality of ingredients and manage daily stock.
Assist in menu updates and new recipe trials.
Reduce food waste and control costs.
Work closely with kitchen staff and delivery team.
Follow safety and cleanliness standards at all times.
Keep equipment clean and in working condition.
Maintain consistency in taste and presentation.
Take feedback positively and improve dishes.
Support smooth kitchen operations during rush hours.


Tellicherry Spicelabs Private Limited 

North Indian cook

Birla Krida Kendra

Go2Kitchen

Chef

Chembur

malgudi restaurant

Dosa Maker

Borivali Phatak (E)

Zaika The Emperors Kitchen

Indian Cook

Nelco Company Bus Stop

Jardin Hotels

Commis Chef

Mangatram Petrol Pump

Chinese Chef with over 5 years of experience.


Shri Sai Shakshi Hotels Private Limited

Chinese Chef

Lalbaug

South Indian food like idli ,medu wada , dosa cook 


Vishwajit Vinod Waghode

South Indian Cook

Person should have minimum Continental experience of 2 years


Bonfire Hospitality

Continental Cook

Government Law College

Assist in the daily food preparation and ensure all mise-en-place is ready before service.
Follow standard recipes, portion controls, and presentation specifications as set by the Head Chef.
Maintain hygiene, cleanliness, and organization of workstations as per kitchen standards.
Support senior chefs in the preparation of dishes across assigned sections (hot, cold, pantry, etc.).
Ensure freshness and quality of all ingredients before use.
Handle kitchen equipment carefully and report any malfunctions immediately.
Adhere to all safety, sanitation, and food handling regulations.
Maintain proper storage, labeling, and rotation of ingredients to minimize wastage.
Learn and apply new techniques or recipes introduced by senior chefs.
Work efficiently during busy operations and maintain composure under pressure.
Assist in receiving and checking deliveries for quality and quantity.
Uphold grooming and uniform standards at all times.
Communicate effectively with kitchen and service teams for smooth coordination.
Maintain discipline, punctuality, and a positive team attitude.
Show willingness to grow, take feedback constructively, and develop culinary skills.




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Cook Chef Baker Jobs In Mumbai - 77 Verified Vacancies

Bakery & Pastry Chef

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