Pastry Chef For Tellapur

Role & responsibilities

• Strong experience in Pastry & Bakery production.
• Expertise in preparing Fondant Cakes, premium designer Cakes, Pastries, Desserts.
• Skilled in making artisan breads, puffs, muffins, varieties of cookies and all bakery and confectionary products.
• Good knowledge of recipes, ingredients and presentation.
• Ability to maintain quality, hygiene and consistency.
• Creative approach to new products and flavours.
• Ability to manage daily production, preparation, storage and inventory efficiently.
• Good communication skills, computer knowledge, thorough knowledge of indent, pilferage, food costing, portion control and wastage management.
• Should be committed to drive the department.

Preferred candidate profile

Should preferably be a Graduate/ Diploma holder in Bakery & Confectionery or Food Production with vast hands-on experience in 3/5 star hotels or reputed restaurants aged between 35-40 years. Should innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Should demonstrate his culinary skills practically in the Food Trial Interview.