Role & responsibilities

1. Independently execute basic pastry production according to recipes and SOPs.

2. Good understanding of cakes, sponges, creams, ganaches, mousses, tarts and basic bakery products.

3. Comfortable with pastry assembly, layering, piping, glazing and finishing.

4. Maintain consistency in portion size, appearance and product quality.

5. Basic experience working with chocolate, including melting and handling couverture.

6. Understanding of basic chocolate tempering is preferred.

7. Assist with moulded chocolate products, decorations and simple chocolate garnishes.

8. Understand basic production planning, storage, shelf life and FIFO/FEFO practices.

9. Identify basic quality issues and escalate deviations to senior chefs.

10. Maintain hygiene and food-safety standards throughout production.

Preferred candidate profile

Experience:



Approximately 1-2 years of relevant pastry experience.

General Requirements

1. Diploma/certificate in Bakery & Pastry Arts or relevant professional experience preferred.

2. Basic understanding of pastry ingredients, equipment and production processes.

3. Ability to follow standardized recipes and instructions accurately.

4. Good attention to detail and product presentation.

5. Ability to work efficiently in a high-volume production setting.

6. Good hygiene, grooming and workstation discipline.

7. Comfortable working as part of a team and taking direction from senior chefs.

8. Willingness to learn and develop pastry and chocolate skills.

9. Flexibility to work shifts, weekends and peak production periods when require

📌 Commis 2 (Gurugram)
🏢 Almond House
📍 Gurugram