– Pastry Chef (CDP)

Company: Goldstone Hospitality Private Limited

Restaurant: SOMARA

Department: Food Production / Pastry & Bakery

Designation: Pastry Chef / Chef de Partie (Pastry)

Reporting To: Sous Chef / Head Chef

Location: Lucknow, Uttar Pradesh

Employment Type: Full-Time

1. Job Purpose

The Pastry Chef will be responsible for managing the pastry and dessert section at SOMARA, creating and preparing high-quality international desserts, pastries, cakes, plated desserts and speciality sweet dishes. The candidate must possess robust technical knowledge of pastry, baking, chocolate work, dessert preparation, presentation and flavour combinations. The individual will ensure consistency in taste, quality, texture and presentation while maintaining SOMARA's premium dining standards.
1. Key ResponsibilitiesA. Dessert & Pastry Preparation

- Prepare a wide variety of international desserts and pastries.
- Have expertise in cheesecakes, brownies, mousses, tiramisu and panna cotta.
- Prepare cakes, tarts, pies, pastries and speciality baked desserts.
- Handle plated desserts and fine-dining dessert presentations.
- Prepare chocolate-based desserts, pralines, ganache and chocolate decorations.
- Prepare ice creams, sorbets and frozen desserts.
- Have knowledge of French, Italian, American and other international dessert preparations.
- Maintain consistency in taste, texture, portion size and presentation.

B. Menu Development & Innovation
- Assist in developing SOMARA's international dessert menu.
- Create innovative signature desserts and speciality sweet dishes.
- Develop Indian fusion desserts using traditional Indian flavours.
- Participate in dessert tasting and menu development sessions.
- Experiment with ingredients, textures, flavours and presentation techniques.
- Standardise recipes, portion sizes and plating specifications.
- Suggest new dessert concepts based on guest preferences and market trends.

C. Bakery & Production Management
- Manage daily pastry and dessert production.




- Ensure proper mise en place before service.
- Monitor baking, chilling, setting and preparation processes.
- Maintain production schedules according to restaurant requirements.
- Coordinate with the kitchen team for smooth dessert service.
- Ensure desserts are prepared and presented on time.

D. Inventory & Cost Control
- Monitor consumption of chocolate, cream, butter, flour, dairy products, fruits and other ingredients.
- Maintain inventory of pastry ingredients and baking supplies.
- Follow standard recipes and portion control.
- Minimise ingredient wastage.
- Ensure proper storage and FIFO practices.
- Maintain food costing and production records.
- Inform the Sous Chef about stock shortages and procurement requirements.

E. Hygiene & Food Safety
- Maintain cleanliness of the pastry and bakery section.
- Ensure proper cleaning of ovens, mixers, refrigerators and equipment.
- Follow food safety and sanitation standards.
- Maintain appropriate refrigeration and storage temperatures.
- Ensure proper labelling and shelf-life monitoring.
- Prevent cross-contamination and maintain allergen awareness.
- Follow daily opening and closing checklists.

1. Pre-Opening Responsibilities

- Assist in setting up the complete pastry and dessert section.
- Identify pastry equipment, tools and ingredient requirements.
- Participate in dessert menu development and tasting sessions.
- Prepare standard recipes and portion specifications.
- Develop dessert presentation and plating guidelines.
- Establish daily production and preparation schedules.
- Conduct baking trials and recipe standardisation.




- Participate in mock service sessions before launch.
- Coordinate with the Head Chef and Sous Chef.

1. Required Skills & Qualifications

- Minimum 4–6 years of experience in professional pastry and dessert operations.
- Previous experience as a Pastry CDP or Senior Pastry Chef preferred.
- Strong knowledge of international desserts and pastry techniques.
- Expertise in cakes, cheesecakes, mousses, tarts and plated desserts.
- Knowledge of chocolate work, ganache and dessert decorations.
- Understanding of baking temperatures, measurements and techniques.
- Knowledge of ice creams, sorbets and frozen desserts preferred.
- Creativity in developing signature and fusion desserts.
- Knowledge of food costing, inventory and portion control.
- Ability to independently manage the pastry section.
- Experience in premium restaurants, luxury hotels or fine-dining establishments preferred.

1. Key Performance Indicators (KPIs)

- Dessert quality and consistency.
- Taste, texture and presentation standards.
- Dessert menu innovation and development.
- Production efficiency and timely service.
- Food wastage and cost control.
- Inventory and ingredient management.
- Hygiene and food safety compliance.
- Recipe standardisation and portion control.

1. Expected Professional Standards

The Pastry Chef is expected to bring creativity, technical expertise and innovation to SOMARA's dessert operations. The individual will be responsible for creating memorable dessert experiences through exceptional taste, premium ingredients, attractive presentation and consistent quality. Important: This is a specialised culinary position. The candidate must be capable of independently managing the pastry and dessert section, developing international dessert recipes and executing premium plated desserts during busy restaurant operations.

Pay: ₹40,000.00 - ₹50,000.00 per month

Work Location: In person

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