Demi Chef de Partie ( Bakery Only), Lonavala

Della Group; Lonavala; On-site; INR 300,000 - 540,000; Full time

Job summary

Della Group is seeking an experienced bakery & pastry professional to join a high-volume kitchen in Lonavala. The role involves daily production of breads, pastries and confections, following standard recipes, portioning and quality guidelines, and assisting senior chefs in all stages of dough work and finishing.

The ideal candidate has 2–4 years in bakery/pastry operations, with strong knowledge of HACCP, food safety, and bakery equipment.

Qualifications

• Diploma/Degree in Bakery & Confectionery, Hotel Management, or Culinary Arts.
• Minimum 2–4 years of relevant Bakery/Pastry experience.
• Knowledge of HACCP, food safety and kitchen sanitation standards.
• Ability to work in a fast-paced, high-volume kitchen.
• Familiarity with bakery equipment and production techniques.
• Experience in luxury hospitality/resort environments preferred.

Responsibilities

• Assist in daily preparation and production of bakery and pastry items.
• Prepare breads, buns, croissants, cookies, cakes per standards.
• Follow recipes, portion control, presentation, and quality guidelines.
• Assist in dough handling, proofing, shaping, baking and finishing.
• Ensure proper storage, labeling and rotation of ingredients.
• Maintain food safety, hygiene, sanitation and HACCP standards.
• Check quality and freshness of raw materials before use.
• Operate ovens, mixers, proofers, sheeters and other equipment safely.
• Support team during banquets, events and high-volume production.
• Minimize waste through planning and efficient ingredient use.

Skills

Bread & pastry

Food safety HACCP

Bakery equipment handling

Teamwork & discipline

Fast-paced environment

Luxury hospitality experience

Education

Diploma/Degree in Bakery & Confectionery

Hotel Management qualification

Tools

Ovens & mixers knowledge

Proofers & sheeters

Job description

Job Expectations:

• Immediate Joiner.
• Experience in a Luxury Hotel, Resort, Standalone Bakery, or High-volume Food Production environment preferred.
• Good knowledge of bread, viennoiserie, cakes, pastries, and basic confectionery.
• Knowledge of food safety, hygiene, HACCP, and kitchen sanitation standards.
• Ability to work effectively in a fast-paced and high-volume kitchen environment.
• Good understanding of bakery equipment and production techniques.
• Strong teamwork, discipline, attention to detail, and willingness to learn.
• Candidates with luxury hospitality/resort experience will be preferred.
• Local candidates or candidates willing to relocate to Lonavala may be preferred.

Job Description:

Role Responsibilities:

• Assist the Chef de Partie/Sous Chef in the daily preparation and production of bakery and pastry items.
• Prepare breads, buns, rolls, croissants, Danish pastries, cookies, cakes, and other bakery products as per standards.
• Follow standard recipes, portion control, presentation, and quality guidelines.
• Assist in dough preparation, mixing, proofing, shaping, baking, and finishing.
• Ensure proper handling, storage, labelling, and rotation of bakery ingredients and finished products.
• Maintain food safety, hygiene, sanitation, and HACCP standards at all times.
• Check the quality and freshness of raw materials before use.
• Operate bakery equipment such as ovens, mixers, proofers, sheeters, and other kitchen equipment safely.
• Support the team during banquets, events, buffets, and high-volume production.
• Minimize food wastage through proper production planning and effective utilization of ingredients.
• Maintain cleanliness and organization of the bakery section, workstations, equipment, and storage areas.
• Coordinate with senior chefs and other kitchen sections to ensure timely production and service.
• Assist in developing and presenting new bakery products under the guidance of senior chefs.
• Follow all health, safety, fire, and hotel operational standards.

Minimum Qualification:

Diploma/Degree in Bakery & Confectionery, Hotel Management, or Culinary Arts

Minimum Job Experience:

Minimum 2–4 years of relevant experience in Bakery/Pastry operations.

Reporting to:

Culinary Director

Travel:

N/A