Pastry & Bakery CDP

Butternut Hospitality Pvt Ltd; Raipur; On-site; INR 550,000 - 750,000; Full time

Job summary

Butternut Hospitality Pvt Ltd in Raipur, India, seeks a technically skilled Pastry & Viennoiserie CDP to own the pastry section with strong French pastry, croissants, laminated dough, and modern desserts. The CDP will take ownership of quality, production and presentation in a premium bakery setting.

You will lead daily pastry production, train Commis chefs, ensure HACCP compliance and manage batches, proofing and packaging while contributing to recipe development and standardization.

Qualifications

• 2-3 years of pastry experience in a premium setting.
• Strong French pastry and viennoiserie fundamentals required.
• Experience with laminated dough, croissants and plated desserts.

Responsibilities

• Lead daily pastry and viennoiserie production.
• Produce croissants and laminated pastries with dough management, lamination, shaping, proofing and baking.
• Prepare creams, mousses, ganaches, curds and fillings.
• Produce cakes, tarts, cookies and plated desserts.
• Manage batch production, mise en place, and production schedules.
• Maintain consistency in quality, weight and appearance.
• Train and supervise Commis chefs.
• Manage ingredient quality, storage, hygiene and allergen controls.
• Monitor yields, wastage and packaging of finished products.
• Assist with recipe development and standardization.
• Follow food safety and HACCP procedures.

Skills

French pastry

Viennoiserie

Lamination

Croissants

Desserts

HACCP

Team supervision

Culinary qualification

Education

Culinary/Pastry qualification

Job description

Reports To: Sous Chef / Culinary Lead

Department: Pastry & Bakery

Supervises: Pastry & Bakery Commis

Location: Raipur (CG)

The Role

We are looking for a technically skilledPastry & Viennoiserie CDPwith strong expertise inFrench pastry, croissants, laminated dough, viennoiserie and modern desserts. The CDP will take ownership of the pastry section, ensuring consistent quality, production and presentation.

Responsibilities

• Lead daily pastry and viennoiserie production.
• Produce croissants and laminated pastries, managing dough, lamination, shaping, proofing and baking.
• Prepare creams, mousses, ganaches, curds, fillings, compotes and other pastry components.
• Produce cakes, tarts, cookies, plated and individual desserts.
• Manage batch production, mise en place, par levels and production schedules.
• Maintain consistency in quality, weight, texture, appearance and finishing.
• Train and supervise Commis chefs.
• Maintain ingredient quality, storage, hygiene and allergen controls.
• Monitor yields, wastage and production requirements.
• Ensure correct packaging and storage of finished products.
• Assist with recipe development, testing and standardization.
• Follow food safety and HACCP procedures.

Qualifications

• 2-3 years of professional pastry experience.
• Strong expertise inFrench pastry and viennoiserie.
• Excellentcroissant laminationskills.
• Experience with modern/plated desserts, cakes, tarts, mousses and creams.
• Strong understanding of fermentation, proofing and temperature control.
• Experience in a premium bakery, pastry shop, hotel or restaurant preferred.
• Culinary/pastry qualification preferred.
• Practical pastry & lamination trial required.

Ideal candidate

The ideal candidate is atechnically skilled pastry chef with strong French pastry and viennoiserie fundamentals, excellent lamination ability and the ability to maintain consistency in a professional production environment.