1. Pastry & Dessert Production

- Prepare and produce a wide range of pastries, cakes, desserts, breads, and bakery products as per company standards.

- Ensure consistent taste, texture, appearance, portion size, and presentation.

- Follow standardized recipes and production procedures.

- Handle baking, mixing, proofing, decorating, finishing, and plating as required.

- Ensure all products are prepared and delivered within the required timelines.

2.

Product

Development

- Develop new pastry, dessert, and bakery products based on business requirements and customer preferences.

- Experiment with new flavours, techniques, ingredients, and presentation styles.

- Assist management in introducing seasonal and promotional products.

- Standardize recipes and maintain proper documentation for new products.

3.

Quality

Control

- Conduct quality checks of raw materials and finished products.

- Ensure correct measurements, recipes, temperatures, baking times, and storage conditions.

- Maintain consistency across batches and outlets.

- Monitor product shelf life and ensure expired or substandard products are not used or served.

4. Inventory & Cost Control

- Monitor daily ingredient requirements and coordinate with Stores/Purchase teams.

- Ensure proper usage and storage of ingredients.

- Follow FIFO/FEFO practices.

- Minimize wastage, overproduction, and product loss.





- Maintain portion and recipe controls to achieve the required food cost.

- Report shortages, damages, and quality issues promptly.

5. Hygiene & Food Safety

- Maintain high standards of personal hygiene and kitchen cleanliness.

- Ensure proper sanitation of workstations, equipment, utensils, refrigerators, and storage areas.

- Follow food safety, temperature control, labelling, and storage procedures.

- Ensure compliance with FSSAI and company food safety standards.

- Maintain required production, temperature, cleaning, and hygiene records.

6. Team Management

- Supervise and guide Commis, bakery assistants, and other pastry team members.

- Allocate daily duties and production responsibilities.

- Train team members on recipes, techniques, hygiene, and equipment handling.

- Monitor attendance, discipline, grooming, and productivity.

- Support performance evaluations and identify training requirements.

7.

Production

Planning

- Prepare daily production plans based on sales forecasts and outlet requirements.

- Coordinate with the service, operations, and central kitchen teams for production requirements.

- Ensure timely completion of daily and bulk production.

- Plan preparation schedules to avoid delays and unnecessary overproduction.

Pay: ₹11,971.19 - ₹35,000.00 per month

Advantages

- Food provided

- Provident Fund

Work Location: In person

📌 Pastry Chef (Chennai)
🏢 Ciclo Cafe Restaurant
📍 Chennai