Pastry Chef

PURPOSE

This position is responsible for leading the pastry and bakery operations to deliver high-quality desserts, breads, and baked goods that align with the property's culinary vision and guest expectations for our restaurant division. It supports recruitment, training, and performance evaluation of the pastry team, and serves as a reference document for defining responsibilities and determining appropriate job classification. The role requires creativity, precision, and strong collaboration with the culinary team to ensure consistency, innovation, and excellence in every pastry offering.

REPORTS TO

Executive Chef | Executive Pastry Chef | Executive Sous Chef

REPORTING ROLES

Sous Chefs, Junior Sous Chefs, Chef de Partie and Commis

INTERACTS WITH

External - Members / Guests, Vendors, Consultants, Service providers, Authorities

Internal - Managers, Supervisors, Staff, and Contractual Staff

KEY RESPONSIBILITIES

Operational Excellence

Oversee day-to-day operations of the pastry and bakery kitchen, ensuring smooth production and high-quality output for restaurants, banquets, and the cake shop.

Monitor cost control, minimize wastage, and ensure proper stock, hygiene, and maintenance practices.

Lead menu development and visual presentation for pastries, cakes, desserts, and decorative displays.

Maintain equipment and workspace hygiene in line with Health Department and hotel standards.

Applied Learning

Train kitchen team members in standard recipes, modern pastry techniques, and plating styles.

Provide consistent feedback and coaching to improve staff capabilities and innovation.

Review finished products regularly to ensure quality and consistency.

Keep updated with global pastry trends and apply best practices to improve the product line.

People Management

Lead, mentor, and motivate pastry team through daily briefings, performance reviews, and recognition initiatives.

Identify and support individual developmental needs through structured learning plans.

Assist in recruiting, onboarding, and succession planning for pastry staff.

Ensure grooming and professional conduct of all team members aligns with brand expectations.

Business and Financial Acumen

Manage kitchen inventory and control costs to meet financial goals without compromising quality.

Collaborate with purchasing to ensure the timely procurement of quality ingredients and supplies.

Maintain accurate costings of all dishes and bakery items for profitability analysis.

Plan and execute pastry promotions to boost sales in the cake shop and banquets.

Leadership

Demonstrate proactive, hands-on leadership, acting as a role model in professionalism and discipline.

Support interdepartmental collaboration for event planning and execution.

Take ownership of guest satisfaction by personally interacting and addressing concerns.

Ensure consistent service excellence and uphold culinary brand standards.

Compliance & Risk Management

Adhere to all safety, sanitation, and food handling regulations, including temperature control and cleanliness.

Monitor kitchen operations for potential hazards and implement preventive actions.

Maintain staff certifications in food safety and hygiene; conduct regular safety checks.

Document and investigate incidents to enforce continuous improvement and avoid recurrence.

Occupational Health & Safety Responsibilities

Enforce OH&S standards and ensure awareness among team members.

Conduct safety drills, equipment checks, and emergency readiness procedures.

Initiate action to mitigate risks and report hazardous conditions promptly.

Ensure the pastry team complies with fire safety, first aid, and security protocols in all operations.

QUALIFICATIONS

Degree or Diploma in Culinary Arts / Patisserie / Hotel Management from a recognized institute.

Specialized certification in Pastry Arts or Bakery preferred.

WORK EXPERIENCE

At least 2 years of experience in a similar capacity / function in an international five-star hotel.

To know more, apply on : DLF Hospitality Official Website