Baker and Confectioner

**Responsibilities**:

- **Menu Development**:

- Create innovative and enticing dessert menus in collaboration with the culinary team and management.
- Develop recipes, considering flavor profiles, seasonal ingredients, dietary preferences, and culinary trends.
- Continuously explore new techniques, ingredients, and trends in pastry arts to keep the menu fresh and exciting.
- **Production and Preparation**:

- Oversee the production of all pastries, desserts, cakes, and confections, ensuring consistency and excellence in taste and presentation.
- Prepare doughs, batters, fillings, and frostings according to established recipes and standards.
- Coordinate with the kitchen team to ensure timely preparation and delivery of pastry orders for service.
- **Quality Assurance**:

- Maintain meticulous attention to detail in all aspects of pastry production, including portion sizes, plating techniques, and garnishes.
- Conduct quality control checks to ensure that all pastries meet our standards for taste, texture, and appearance.
- Address any issues or inconsistencies promptly and take corrective actions as needed.
- **Kitchen Management**:

- Manage inventory levels of pastry ingredients, supplies, and equipment, ensuring adequate stock and proper storage.
- Monitor food costs and waste to maintain profitability while minimizing losses.
- Maintain cleanliness, organization, and sanitation standards in the pastry kitchen, following food safety regulations and best practices.
- **Team Leadership and Training**:

- Provide guidance, mentorship, and training to pastry team members, fostering a culture of excellence and continuous improvement.
- Delegate tasks effectively, ensuring that each team member understands their responsibilities and performs them with skill and efficiency.
- Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.

**Qualifications**:

- Proven experience as a Pastry Chef or in a similar role, preferably in a high-volume restaurant, hotel, or pastry shop.
- Culinary degree or certification from a recognized culinary institute or pastry program.
- Strong knowledge of pastry techniques, including baking, decorating, and finishing.
- Creativity and artistic flair in designing visually stunning desserts and pastries.
- Excellent time management and organizational skills, with the ability to prioritize tasks and meet deadlines.
- Understanding of food safety and sanitation principles, with certification in food handling (preferred).
- Ability to work collaboratively as part of a culinary team while also taking initiative and working independently.
- Flexibility to work evenings, weekends, and holidays as required by the demands of the business.

Pay: Up to ₹20,000.00 per month

Schedule:

- Day shift

**Experience**:

- total work: 6 years (required)

Work Location: In person