Job Profile - :

nCDP manages the pastry and bakery section of a professional kitchen. They prepare high-end desserts, pastries, and breads, supervise junior kitchen staff, and maintain strict quality and hygiene standards under the guidance of the Executive Pastry Chef.

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nKey Responsibilities

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- Production &

• Preparation: Execute daily production of pastries, cakes, plated desserts, chocolates, and breads following exact recipes and visual standards.

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- Station Management: Run the pastry section efficiently, keeping the workspace clean, organized, and stocked.
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- Quality &

• Consistency: Inspect all outgoing items to ensure proper taste, texture, and presentation.

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- Team Supervision: Train, mentor, and guide commis chefs and apprentices working in the section.
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- Inventory &

• Ordering:



Monitor ingredient stock levels, track usage, minimize food waste, and place orders within budget.

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- Safety &

• Hygiene: Comply with local and international food safety rules (such as HACCP and FSSAI guidelines).

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nCandidate Profile -

n5-7 years of hands on experience in Pastry or bread, Chocolate , Brownie is require

nA true desire to exceed guest expectations in a fast paced customer service setting

nCapable of producing a consistent product in a timely manner

nStrong training and communication skill

nBHM / Culinary education preferred

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nContact Person

nPoonam Chiplunkar

nSG OASIS

nEmail Id -

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📌 Chef De Partie - Pastry, Bread, Chocolate, Brownie ( Leading Retail Brand In Bakery & Pastry in Ban (Bengaluru)
🏢 SG OASIS HR CONSULTANCY
📍 Bengaluru