Chef de Partie – Pastry & Bakery

IHG Hotels & Resorts; Uttar Pradesh; On-site; INR 420,000 - 620,000; Full time

Job summary

IHG Hotels & Resorts in Uttar Pradesh seeks an experienced Pastry Chef to lead bakery production for hotel outlets, room service, and banquets.

You will supervise breads, desserts, and pastries, ensure consistent quality and presentation, and plan daily output around occupancy and events. The role requires formal pastry/bakery training and 3–5 years of hotel or bakery experience, with a strong focus on creativity and guest satisfaction. Flexibility for shifts is expected.

Qualifications

• Diploma or degree in Hotel Management, Bakery & Confectionery, or Culinary Arts.
• Formal pastry/bakery training preferred.
• Minimum 3–5 years of relevant experience in a hotel, resort, or reputed bakery.

Responsibilities

• Prepare and supervise the production of breads, rolls, croissants, cakes, pastries, desserts, cookies, and other bakery products.
• Ensure consistency in taste, quality, texture, portion size, and presentation.
• Plan daily production according to occupancy, restaurant requirements, banquets, and special events.
• Monitor ingredient requisitions, stock levels, storage, and product rotation.
• Control food costs by minimizing wastage and maintaining standard recipes and portion controls.
• Ensure compliance with HACCP, food safety, sanitation, and personal hygiene standards.
• Maintain cleanliness and proper functioning of bakery equipment, ovens, mixers, and refrigeration units.
• Guide and train Commis Chefs and other team members in bakery and pastry techniques.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen sections for smooth operations.
• Develop new products, seasonal desserts, buffet displays, and specialty bakery items.
• Maintain production records, temperature logs, wastage reports, and inventory documentation.
• Ensure timely preparation and delivery of products for restaurants, room service, banquets, and other hotel outlets.

Skills

Leadership

Team management

Creativity

Attention to detail

Time management

Communication

Planning

Guest satisfaction

Quality consciousness

Education

Hotel/Culinary Diploma

Bakery & Confectionery degree

Job description

• Prepare and supervise the production of breads, rolls, croissants, cakes, pastries, desserts, cookies, and other bakery products.
• Ensure consistency in taste, quality, texture, portion size, and presentation.
• Plan daily production according to occupancy, restaurant requirements, banquets, and special events.
• Monitor ingredient requisitions, stock levels, storage, and product rotation.
• Control food costs by minimizing wastage and maintaining standard recipes and portion controls.
• Ensure compliance with HACCP, food safety, sanitation, and personal hygiene standards.
• Maintain cleanliness and proper functioning of bakery equipment, ovens, mixers, and refrigeration units.
• Guide and train Commis Chefs and other team members in bakery and pastry techniques.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen sections for smooth operations.
• Develop new products, seasonal desserts, buffet displays, and specialty bakery items.
• Maintain production records, temperature logs, wastage reports, and inventory documentation.
• Ensure timely preparation and delivery of products for restaurants, room service, banquets, and other hotel outlets.
• Diploma or degree in Hotel Management, Bakery & Confectionery, or Culinary Arts.
• Formal training in pastry and bakery production preferred.
• Minimum 3–5 years of relevant experience in a hotel, resort, or reputed bakery.
• Strong knowledge of bakery production, pastry preparation, dessert making, and baking techniques.
• Leadership and team management.
• Creativity and attention to detail.
• Time management and planning.
• Quality consciousness and commitment to guest satisfaction.
• Effective communication and coordination.
• Ability to work flexible shifts, weekends, and holidays as required.