12 Pastry Chef Jobs

Responsibilities: Conduct demos, workshops, and presentations for assigned bakeries. Prepare various baked goods like cakes, cookies, pies, and bread, using both traditional and modern recipes. Develop new desserts to enhance menu offerings and attract customers. Decorate pastries with various icings and toppings for visually appealing presentations. Manage baking ingredient inventory and ensure stock availability within budget. Check ingredient quality and maintain baking equipment. Guide and motivate co-workers. Travel 15-20 days per month for work-related purposes. Must have a personal vehicle. Pastry Chef, Baking, Cake Decoration, Bakery Demonstration, Recipe Development, Workshops, Dessert Creation, Bread Making, Ingredient Management, Quality Check, Food Presentation, Team Leadership, Travel, Vehicle Required.

Call 6361367440 / 9164669309 / 9538111463 to schedule your interview! Prepare and bake Italian desserts, pastries, cakes, and breads such as cannoli, tiramisu, panna cotta, biscotti, and more. Ensure all desserts are made with authentic Italian ingredients and techniques. Collaborate with the Head Chef to create new and seasonal dessert items. Ensure quality control, portion consistency, and aesthetic presentation of all baked goods. Manage pastry inventory, order supplies, and control costs to avoid wastage. Follow food safety standards and maintain a clean and organized workspace. Train and mentor junior pastry chefs and kitchen staff as needed. Stay up-to-date with industry trends and continuously develop pastry skills.

We are seeking a creative and detail-oriented Pastry Chef / Cake Decorator to join our team. The ideal candidate will be responsible for preparing, baking, and artistically decorating a wide variety of cakes, pastries, cookies, tarts, and desserts. This role requires a blend of technical baking skills and artistic cake design expertise, with a focus on quality, innovation, and consistency. Key Responsibilities: Prepare and bake a wide range of pastries, cakes, cookies, tarts, and desserts. Expertly decorate cakes using fondant, buttercream, ganache, and other techniques with artistic precision. Design and execute custom cakes for weddings, birthdays, and special occasions. Innovate and develop new dessert recipes and seasonal menu offerings. Ensure consistency in taste, texture, and presentation across all baked products. Manage kitchen inventory, order ingredients, and minimize food wastage. Maintain a clean, organized, and HACCP/FSSAI-compliant kitchen environment. Supervise and train junior pastry staff (if applicable). Work efficiently under pressure and meet tight deadlines during peak service hours. Requirements: Proven experience as a Pastry Chef, Baker, or Cake Decorator in a professional setting. Strong knowledge of baking techniques, dessert preparation, and food presentation. Familiarity with baking equipment, tools, and ingredients. Creative flair in designing customized cakes and desserts. Strong understanding of food safety standards and kitchen hygiene practices. Excellent time management and multitasking skills. Positive attitude, team spirit, and passion for baking and innovation. Preferred Skills: Chocolate work, sugar craft, gluten-free or vegan dessert expertise, knowledge of international pastry trends.

As the Sous Chef - Pastry , you will be a pivotal leader, fully accountable for the overall success of our daily pastry and dessert operations. You'll exhibit your exceptional culinary talents by personally crafting exquisite pastries and confections while leading and inspiring your team. This role demands a keen eye for detail, a passion for innovation, and the ability to continually improve guest and employee satisfaction, all while maintaining the operating budget and upholding the highest standards of sanitation and food quality within the pastry kitchen. Key Responsibilities Ensuring Pastry Culinary Standards & Operational Excellence: Manage pastry kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures specific to pastry production. Estimate daily production needs on a weekly basis and effectively communicate these requirements to pastry personnel daily. Assist the Executive Chef with all kitchen operations and preparation, with a primary focus on pastry. Personally prepare and bake/cook a wide variety of pastries, desserts, breads, and other confectionary items, for regular service, special guests, or functions. Develop, design, or create new applications, ideas, and artistic contributions within the pastry domain, including innovative dessert concepts and decorative elements. Assist in determining optimal pastry presentation and create visually stunning dessert displays and buffets. Maintain rigorous standards for purchasing, receiving, and food storage specific to pastry ingredients. Ensure strict compliance with all food handling and sanitation standards relevant to pastry production. Perform all duties of kitchen managers and employees as necessary within the pastry section. Recognize and ensure superior quality in pastry products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all pastry ingredients and finished products. Operate and maintain all pastry department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and finished pastry products to ensure standards are met. Leading Pastry Kitchen Operations & Team Development: Supervise and coordinate activities of pastry cooks and workers engaged in dessert preparation. Lead shifts by personally preparing pastry items and executing requests based on required specifications, setting a direct example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members within the pastry section. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the pastry team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results within the pastry team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention through outstanding pastry products. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all pastry staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on pastry product quality and service levels. Effectively handle guest problems and complaints related to pastry items. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals specific to the pastry department. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance for the pastry team. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills within the pastry domain. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As the Sous Chef - Pastry , you will be a pivotal leader, fully accountable for the overall success of our daily pastry and dessert operations. You'll exhibit your exceptional culinary talents by personally crafting exquisite pastries and confections while leading and inspiring your team. This role demands a keen eye for detail, a passion for innovation, and the ability to continually improve guest and employee satisfaction, all while maintaining the operating budget and upholding the highest standards of sanitation and food quality within the pastry kitchen. Key Responsibilities Ensuring Pastry Culinary Standards & Operational Excellence: Manage pastry kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures specific to pastry production. Estimate daily production needs on a weekly basis and effectively communicate these requirements to pastry personnel daily. Assist the Executive Chef with all kitchen operations and preparation, with a primary focus on pastry. Personally prepare and bake/cook a wide variety of pastries, desserts, breads, and other confectionary items, for regular service, special guests, or functions. Develop, design, or create new applications, ideas, and artistic contributions within the pastry domain, including innovative dessert concepts and decorative elements. Assist in determining optimal pastry presentation and create visually stunning dessert displays and buffets. Maintain rigorous standards for purchasing, receiving, and food storage specific to pastry ingredients. Ensure strict compliance with all food handling and sanitation standards relevant to pastry production. Perform all duties of kitchen managers and employees as necessary within the pastry section. Recognize and ensure superior quality in pastry products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all pastry ingredients and finished products. Operate and maintain all pastry department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and finished pastry products to ensure standards are met. Leading Pastry Kitchen Operations & Team Development: Supervise and coordinate activities of pastry cooks and workers engaged in dessert preparation. Lead shifts by personally preparing pastry items and executing requests based on required specifications, setting a direct example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members within the pastry section. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the pastry team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results within the pastry team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention through outstanding pastry products. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all pastry staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on pastry product quality and service levels. Effectively handle guest problems and complaints related to pastry items. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals specific to the pastry department. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance for the pastry team. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills within the pastry domain. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Roles and Responsibilities Assists Head Chef/Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Oversees bakery, pastry, and confectionery sections to maintain consistency in taste, texture, and appearance. Develops new recipes and menus to stay updated on industry trends and customer preferences. Manages inventory levels of ingredients, supplies, and equipment to minimize waste and optimize costs. Collaborates with other departments (e.g., hotel management) to ensure seamless service delivery. Desired Candidate Profile 10-16 years of experience as a Pastry Sous Chef or similar role in hotels or restaurants. Strong knowledge of baking techniques, including bread making, cake decorating, cookies preparation etc. . Proficiency in patisserie skills such as chocolate work and ice cream creation. Can also connect with me over my mail siddhant.kanojia@sodexo.com

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Pastry - Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry& bakery. Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry. Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in pastry - Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Person Sofiya Sayyed SG OASIS Interested candidates can share their resumes on sofiyaoasis@gmail.com

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry& bakery. Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in Bread / Brownie Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Bread and Brownie- Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

Role & responsibilities FUNCTIONAL RESPONSIBILITIES: As a Executive Sous Chef Pastry, you are responsible for the entire operation of the Central Kitchen, while assisting the management with production according to daily requirements and supervision of subordinates to ensure product quality. You should be well-versed in culinary arts with a passion for sweet and delicious creations. Responsibilities: Maintaining production logs/inventory/waste reports/back of the house production list Preparation of duty roaster/training Staff/holding staff accountable for production execution as per the company standard Able to develop, designs, or creates new ideas, menus and items for Pastry Kitchen and engage the interest of customers Check quality of material and condition of equipment and devices used for cooking Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively Ensure compliance with food hygiene and Health and Safety standards Should interact with the guests to know the GSI and work accordingly Desired Candidate Profile We are looking for a Head Pastry Chef with 12+ years of relevant experience specialized in Pastry/Bakery and minimum of 3-5 years as Head of the Dept. Should possess a minimum qualification of Degree/Diploma in Pastry from an accredited institution. Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Perks and benefits Competitive Location = Kolkata

The Bakery Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. Essential Job Functions: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc following traditional and modern recipes Assist with developing, implementing, and maintaining new recipes, presentations, and products. Assist the Pastry Chef with the coordination and direction of the pastry operation. Supervises the preparation and production of all baked goods Prepares specialty baked goods for in-house and catered events Inspect the quality of the ingredients and measure them for specific recipes Pair recommended desserts with appropriate non-alcoholic drinks, etc Control effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Ensure kitchen equipment is in good condition and meets all requirements Performs other duties as assigned to meet business needs Supervisory Responsibilities: Supervises day-to-day activities; provides a Hands On approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. Key Skills : Team Handling Pastery Chef Bakery Chef