Pastry Chef de Partie (CDP)

Key Responsibilities:

Pastry Production:

• Prepare and execute a variety of pastries, desserts, cakes, chocolates, confections, and baked goods.

• Follow established recipes, techniques, and presentation standards.

Menu Development:

• Innovate and develop new pastry items, seasonal specialties, and creative desserts.

Ingredient & Inventory Management:

• Manage stock levels of pastry ingredients, ensuring freshness and minimizing wastage.

• Maintain cost-effectiveness in ingredient usage.

Quality Control & Decoration:

• Ensure high standards of taste, texture, and appearance of all pastry products.

• Conduct regular tastings and maintain portion consistency.

• Utilize decoration techniques such as piping, molding, glazing, and garnishing.

Team Leadership & Training:

• Supervise pastry commis, assign tasks, and provide necessary training.

• Foster a positive and collaborative work environment.

Sanitation & Hygiene:

• Adhere to strict hygiene and sanitation standards in the pastry production area.

Qualifications & Requirements:

• Experience: 5+ years in pastry and confectionery production (Fresher applications will not be considered).

• Education: Degree/Diploma in Culinary Arts or Baking & Pastry Arts.

• Languages: Fluency in Hindi, English, and Gujarati.

• Communication: Strong verbal and written skills in English.

Personal Attributes:

• Strong attention to detail and precision.

• Creativity and ability to innovate new recipes.

• Quick learner with a proactive and organized approach.

• Flexible with time and schedule.

Key Competencies:

• Expert knowledge of baking techniques and pastry tools.

• Strong understanding of ingredients and their applications.

• Ability to lead and manage a team efficiently.

• Adaptable and positive attitude.

Salary Range: ₹25,000 – ₹30,000 per month

Number of Vacancies: 1