Chef de partie Pastry

Chakolas Pavilion Event Centre; Ernakulam; On-site; INR 279,000 - 469,000; Full time

Job summary

Chakolas Pavilion Event Centre in Kochi, Kerala, is seeking a Chef de Partie Pastry to lead dessert production for weddings and events. This full-time on-site role requires planning pastry menus, executing baking and decorating, and maintaining high presentation standards during banquets.

You will organize the pastry section, assist in inventory, coordinate with kitchen and event planners, train junior staff, and contribute new ideas for menus while upholding hygiene and safety regulations.

Qualifications

• Strong pastry-focused culinary skills with ability to bake and finish desserts.
• Knowledge of hygiene standards and food safety practices; maintain clean, organized workstation.
• Effective communication with kitchen staff, event planners, and management.
• Previous experience in pastry or bakery roles within hotels, restaurants, event centres, or similar kitchens.
• Formal culinary or pastry education or certification is preferred but not mandatory.
• Ability to work flexible hours, including evenings, weekends, and holidays, based on event schedules.
• Attention to detail and creativity in dessert design with consistent quality.
• Ability to work under pressure, manage multiple tasks, and follow recipes and presentation standards.

Responsibilities

• Prepare and finish a variety of desserts, pastries, and baked goods for events.
• Plan and execute pastry production while maintaining quality and presentation during events.
• Maintain organization of the pastry section and assist with inventory and ordering.
• Collaborate with the broader kitchen team to coordinate menus and timing.
• Assist in training junior staff and contribute ideas for menus and special event offerings.

Skills

Pastry expertise

Hygiene & safety

Communication

Pastry experience

Culinary education

Flexible hours

Attention to detail

Work under pressure

Education

Culinary/pastry education

Job description

Company Description

Chakolas Pavilion Event Centre is a modern venue in Kochi designed to host weddings, corporate events, and social gatherings of various sizes. The centre focuses on delivering high-quality hospitality and memorable guest experiences through professional service and well-coordinated event management. Its food and beverage operations play a central role in creating distinctive and elegant events. Team members are encouraged to contribute their expertise and creativity to uphold the venue’s standards and reputation. The organization values reliability, collaboration, and continuous improvement in all aspects of service.

Role Description

The Chef de Partie Pastry will be responsible for preparing and finishing a variety of desserts, pastries, and baked goods for events hosted at Chakolas Pavilion Event Centre. This full-time on-site role in Kochi includes planning and executing pastry production, maintaining consistent quality and presentation standards, and ensuring timely service during events and banquets. Day-to-day tasks involve organizing the pastry section, measuring and mixing ingredients, baking and decorating items, and collaborating with the broader kitchen team to coordinate menus and service. The role also requires strict adherence to hygiene and food safety regulations, effective communication with colleagues and supervisors, and support in inventory management and ordering for the pastry section. The Chef de Partie Pastry may assist in training junior staff and contribute new ideas for menus and special event offerings.

Qualifications

• Strong food preparation and cooking abilities with solid pastry-focused culinary skills.


• Knowledge of hygiene standards and food safety practices, and ability to maintain a clean, organized work environment.


• Effective communication skills for coordinating with kitchen staff, event planners, and management.


• Previous experience in pastry or bakery roles within hotels, restaurants, event centres, or similar professional kitchens.


• Formal culinary or pastry education or certification is preferred but not mandatory.


• Ability to work flexible hours, including evenings, weekends, and holidays, based on event schedules.


• Attention to detail, creativity in dessert and pastry design, and commitment to consistent quality.


• Capability to work under pressure, manage multiple tasks, and follow established recipes and presentation standards.