Job Description

Key Responsibilities:
Supervise daily Bakery & Pastry production and ensure timely delivery to all outlets and banquets.
Maintain consistent quality, taste, presentation and portion standards.
Lead, train and motivate the Bakery & Pastry team.
Ensure strict compliance with food safety, hygiene and HACCP standards.
Control food cost, inventory, production and wastage.
Ensure proper storage, labelling and FIFO/FEFO practices.
Assist in menu planning, recent product development and seasonal promotions.
Monitor equipment, cleanliness and maintenance of the pastry kitchen.
Ensure adherence to standardized recipes and hotel quality standards.
Handle special guest requests, VIP amenities and banquet requirements.

Qualifications

Qualification
Diploma/Degree in Hotel Management or Culinary Arts.
Minimum 5–7 years of experience in Bakery & Pastry,



preferably in a luxury hotel.
Previous experience in a supervisory/Sous Chef role preferred.
Strong knowledge of breads, pastries, cakes, desserts and confectionery.
Knowledge of HACCP, food safety, hygiene and cost control.

Additional Information
Reporting to the Executive Che/Pastry Chef
Your Team and Working Environment
Lead and motivate the Bakery & Pastry team in a qualified and team-oriented environment.
Work closely with the Culinary, F&B; and Stewarding teams to ensure smooth operations.
Promote teamwork, creativity, discipline and continuous learning.
Maintain a safe, hygienic and positive workplace.
Encourage high standards of quality, service and guest satisfaction.

📌 Chef De Partie Mumbai (India)
🏢 SOFITEL
📍 India