541 Pastry jobs in India
Pastry Chef
Posted 10 days ago
Job Viewed
Job Description
**Job Number** 25126252
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Grand Bengaluru Whitefield Hotel and Convt, Prestige Shantiniketan, Bengaluru, Karnataka, India, 560048VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Pastry Culinary Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
**Ensuring Culinary Standards and Responsibilities are Met**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Recognizes superior quality products, presentations and flavor.
- Maintains food preparation handling and correct storage standards.
- Maintains purchasing, receiving and food storage standards.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and right temperature of all food products.
- Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Ensures compliance with all applicable laws and regulations.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Strives to improve service performance.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Purchases appropriate supplies and manage inventories according to budget.
**Supports Training and Development Activities**
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures property policies are administered fairly and consistently.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Brings issues to the attention of the department manager and Human Resources as necessary.
- Attends and participates in all pertinent meetings.
_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._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
Pastry Chef
Posted 10 days ago
Job Viewed
Job Description
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.
**Qualifications:**
Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
**Primary Location:** IN-UP-Lucknow
**Organization:** Hyatt Regency Lucknow
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** LUC000555
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
Pastry Chef
Posted 10 days ago
Job Viewed
Job Description
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.
**Qualifications:**
Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years' work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
**Primary Location:** IN-TG-Hyderabad
**Organization:** Hyatt Hyderabad
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** HYD001831
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
Pastry Chef
Posted 10 days ago
Job Viewed
Job Description
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the "on the job" training function.
**What will I be doing?**
As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards:
+ Assist the Master Pastry Chef with the planning of dessert menus and food promotions.
+ Control standards of food production and presentation throughout the hotel.
+ Examine goods and quality of received goods.
+ Ensure the Cooks follow standard recipes and methods of preparation.
+ Inform the Master Pastry Chef immediately of bad products.
+ Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
+ Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment.
+ Work closely with the Executive Chef in the absence of the Master Pastry Chef.
+ Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
+ Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
+ Liaise with banquet department and outlet manager on guests' comments and follow up with necessary action.
+ Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
+ The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
+ Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
+ Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
+ Maintain all HACCP aspects within the hotel operation.
+ Train all staff on the correct usage of all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on off-site events when tasked.
+ Complete tasks and jobs outside the kitchen areas when requested.
+ Assist with inventory taking.
+ Knowledgeable about hotel's occupancy, events, forecasts and achievements.
+ Work on new dishes for food tastings and photo taking.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
+ Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.
+ Prepare the necessary work orders for the Engineering department.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect the department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
+ Attend communication meetings and ensure all assigned team members receive this communication.
+ Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High School graduate.
+ 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Good command in English, both verbal and written to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Knowledgeable in HACCP.
+ International work experience.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Pastry Chef_
**Location:** _null_
**Requisition ID:** _HOT0BPYV_
**EOE/AA/Disabled/Veterans**
Pastry Chef
Posted 6 days ago
Job Viewed
Job Description
About the Company:
The Fresh Factory began in 2019 with a simple but powerful intention — to clean up the way we eat. We work closely with ethical farmers, small-scale producers, and honest manufacturers who care as deeply about the ingredients as we do.
Our food is globally inspired and locally rooted . At the heart of it all is a belief: people deserve to know what they’re eating and where it comes from .
We’re opening soon in Bangalore, bringing this philosophy to a new city and community with plans to grow across the country in the next few years, building a clean food movement .
About the Role:
We’re looking for a creative and skilled Pastry Chef to lead our dessert and bakery section. You’ll be responsible for crafting clean, honest, and innovative pastries, desserts, and baked goods that align with our ingredient-first philosophy. From recipe development to final plating, you’ll ensure every bite reflects our brand’s ethos of indulgence without compromise.
Key Responsibilities:
- Develop and execute clean-label desserts and bakery items using seasonal, ethically sourced ingredients
- Maintain consistency in taste, presentation, and portioning across both outlets
- Innovate new offerings aligned with our wellness-forward philosophy
- Manage kitchen hygiene, prep schedules, and inventory related to pastry operations
- Collaborate with chefs and the brand team for menu planning and R&D
- Experience: 3+ years in pastry/bakery with a flair for clean, modern desserts. Experience with premium or lifestyle-driven brands. Past travel experience is a bonus.
Pastry Chef
Posted today
Job Viewed
Job Description
The Fresh Factory began in 2019 with a simple but powerful intention — to clean up the way we eat. We work closely with ethical farmers, small-scale producers, and honest manufacturers who care as deeply about the ingredients as we do.
Our food is globally inspired and locally rooted. At the heart of it all is a belief: people deserve to know what they’re eating and where it comes from.
We’re opening soon in Bangalore, bringing this philosophy to a new city and community with plans to grow across the country in the next few years, building a clean food movement.
About the Role:
We’re looking for a creative and skilled Pastry Chef to lead our dessert and bakery section. You’ll be responsible for crafting clean, honest, and innovative pastries, desserts, and baked goods that align with our ingredient-first philosophy. From recipe development to final plating, you’ll ensure every bite reflects our brand’s ethos of indulgence without compromise.
Key Responsibilities:
- Develop and execute clean-label desserts and bakery items using seasonal, ethically sourced ingredients
- Maintain consistency in taste, presentation, and portioning across both outlets
- Innovate new offerings aligned with our wellness-forward philosophy
- Manage kitchen hygiene, prep schedules, and inventory related to pastry operations
- Collaborate with chefs and the brand team for menu planning and R&D
- Experience: 3+ years in pastry/bakery with a flair for clean, modern desserts. Experience with premium or lifestyle-driven brands. Past travel experience is a bonus.
Pastry Chef
Posted today
Job Viewed
Job Description
About the Company:
The Fresh Factory began in 2019 with a simple but powerful intention — to clean up the way we eat. We work closely with ethical farmers, small-scale producers, and honest manufacturers who care as deeply about the ingredients as we do.
Our food is globally inspired and locally rooted . At the heart of it all is a belief: people deserve to know what they’re eating and where it comes from .
We’re opening soon in Bangalore, bringing this philosophy to a new city and community with plans to grow across the country in the next few years, building a clean food movement .
About the Role:
We’re looking for a creative and skilled Pastry Chef to lead our dessert and bakery section. You’ll be responsible for crafting clean, honest, and innovative pastries, desserts, and baked goods that align with our ingredient-first philosophy. From recipe development to final plating, you’ll ensure every bite reflects our brand’s ethos of indulgence without compromise.
Key Responsibilities:
- Develop and execute clean-label desserts and bakery items using seasonal, ethically sourced ingredients
- Maintain consistency in taste, presentation, and portioning across both outlets
- Innovate new offerings aligned with our wellness-forward philosophy
- Manage kitchen hygiene, prep schedules, and inventory related to pastry operations
- Collaborate with chefs and the brand team for menu planning and R&D
- Experience: 3+ years in pastry/bakery with a flair for clean, modern desserts. Experience with premium or lifestyle-driven brands. Past travel experience is a bonus.
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Pastry Chef
Posted today
Job Viewed
Job Description
Job Opening: Executive Pastry Chef – Luxury Property, Gujarat, India
Location: Gujarat, India
Salary: USD 5,000 – 6,500 per month (plus attractive benefits)
Europeans will be highly preferred
About the Role:
We are seeking an exceptionally talented Executive Pastry Chef to lead the pastry and bakery operations of a prestigious luxury property in Gujarat, India. The ideal candidate will bring world-class culinary expertise , an eye for innovation, and a passion for delivering outstanding guest experiences.
Send you CV at:
WhatsApp Enabled: +91 96672 02798
Requirements
8+ years of professional pastry and bakery experience in luxury hotels, resorts, or Michelin-starred restaurants .
Minimum 3 years experience as an Executive Pastry Chef in a high-end, large-scale operation.
Strong leadership skills with the ability to manage a multicultural team.
Expertise in modern and classical pastry techniques, bakery operations, and artistic presentation.
Excellent communication, organization, and time management skills.
Benefits
Competitive salary in USD.
Accommodation, meals, and additional perks provided.
Opportunity to work with a luxury brand in one of India’s most vibrant destinations.
Requirements
Skills & Competencies: Strong understanding of hotel operations and hospitality client expectations. Excellent communication and interpersonal skills. Client-centric mindset with a flair for building relationships. Proficient in proposal drafting, negotiation, and follow-up. Ability to manage multiple accounts, mandates, and internal handovers simultaneously. Familiarity with tools like ClickUp (project management) and Zoho (CRM/CV database) is a plus. Organized, detail-oriented, and proactive in problem-solving. to follow up on the all submission made to the clients To follow up on the Invoice & Payment
Pastry Chef
Posted today
Job Viewed
Job Description
Pastry Chef
Hyatt Hyatt Hyderabad IN - TG - HyderabadCulinaryDepartment Head/ManagerFull-timeReq ID: HYD001831WorldwideSummary
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Qualifications
Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years' work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
Pastry Chef
Posted today
Job Viewed
Job Description
JOB SUMMARY
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading Pastry Culinary Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
Ensuring Culinary Standards and Responsibilities are Met
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Strives to improve service performance.
Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.
Supports Training and Development Activities
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.
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.