Pastry Chef

DLF Hospitality; Gurugram District; On-site; INR 900,000 - 1,400,000; Full time

Job summary

DLF Hospitality is seeking a Pastry & Bakery Leader to oversee operations, drive menu development, and ensure exceptional quality of desserts, breads, and pastries across venues.

You will recruit, train, and evaluate the pastry team, maintain hygiene and safety, and collaborate with the culinary team to deliver innovative offerings that align with brand standards.

Qualifications

• Degree or Diploma in Culinary Arts / Patisserie / Hotel Management.
• Specialized certification in Pastry Arts or Bakery preferred.
• At least 2 years of international five-star hotel pastry experience.

Responsibilities

• Drive operational excellence in pastry and bakery kitchen for outlets, banquets, and cake shop.
• Lead menu development and visual presentation for pastries and desserts.
• Train kitchen team in standard recipes, techniques, and plating.
• Monitor cost control, wastage, hygiene, and maintenance practices.
• Lead recruitment, onboarding, and performance evaluation for pastry staff.
• Ensure safety, sanitation, and regulatory compliance in the kitchen.
• Collaborate with culinary team and other departments for events and quality.
• Maintain brand standards and guest satisfaction through proactive leadership.

Skills

Leadership

Staff training

Menu development

Cost control

Hygiene standards

Team mentoring

Interdepartmental collaboration

Education

Culinary degree / diploma

Pastry arts certification

Job description

PURPOSE

This position is responsible for leading the pastry and bakery operations to deliver high-quality desserts, breads, and baked goods that align with the clubs' culinary vision and guest expectations. It supports recruitment, training, and performance evaluation of the pastry team, and serves as a reference document for defining responsibilities and determining appropriate job classification. The role requires creativity, precision, and strong collaboration with the culinary team to ensure consistency, innovation, and excellence in every pastry offering.

KEY ORGANIZATIONAL RELATIONSHIPS

Reports to: Cluster Executive Chef

Reporting Roles: Sous Chefs, Chef de Partie and Commis

Interacts with:

• External - Members/ Guests, Vendors, Consultants, Service providers, Authorities
• Internal - Managers, Supervisors, Staff and Contractual Staff

KEY RESPONSIBILITIES

Drive Operational Excellence

• Oversee day-to-day operations of the pastry and bakery kitchen, ensuring smooth production and high-quality output for restaurants, banquets, and cake shop.
• Monitor cost control, minimize wastage, and ensure proper stock, hygiene, and maintenance practices.
• Lead menu development and visual presentation for pastries, cakes, desserts, and decorative displays.
• Maintain equipment and workspace hygiene in line with Health Department and hotel standards.

Applied Learning

• Train kitchen team members in standard recipes, modern pastry techniques, and plating styles.
• Provide consistent feedback and coaching to improve staff capabilities and innovation.
• Review finished products regularly to ensure quality and consistency.
• Keep updated with global pastry trends and apply best practices to improve the product line.

People Management

• Lead, mentor, and motivate pastry team through daily briefings, performance reviews, and recognition initiatives.
• Identify and support individual developmental needs through structured learning plans.
• Assist in recruiting, onboarding, and succession planning for pastry staff.
• Ensure grooming and professional conduct of all team members aligns with brand expectations.

Business and Financial Acumen

• Manage kitchen inventory and control costs to meet financial goals without compromising quality.
• Collaborate with purchasing to ensure timely procurement of quality ingredients and supplies.
• Maintain accurate costings of all dishes and bakery items for profitability analysis.
• Plan and execute pastry promotions to boost sales in the cake shop and banquets.

Leadership

• Demonstrate proactive, hands-on leadership, acting as a role model in professionalism and discipline.
• Support interdepartmental collaboration for event planning and execution.
• Take ownership of guest satisfaction by personally interacting and addressing concerns.
• Ensure consistent service excellence and uphold culinary brand standards.

Compliance & Risk Management

• Adhere to all safety, sanitation, and food handling regulations, including temperature control and cleanliness.
• Monitor kitchen operations for potential hazards and implement preventive actions.
• Maintain staff certifications in food safety and hygiene; conduct regular safety checks.
• Document and investigate incidents to enforce continuous improvement and avoid recurrence.

Occupational Health & Safety Responsibilities

• Enforce OH&S standards and ensure awareness among team members.
• Conduct safety drills, equipment checks, and emergency readiness procedures.
• Initiate action to mitigate risks and report hazardous conditions promptly.
• Ensure pastry team complies with fire safety, first aid, and security protocols in all operations.

JOB REQUIREMENTS / HIRING PROFILE

QUALIFICATIONS

• Degree or Diploma in Culinary Arts / Patisserie / Hotel Management from a recognized institute.
• Specialized certification in Pastry Arts or Bakery preferred.

WORK EXPERIENCE

• At least 2 years of experience in a similar capacity / function in an international five-star hotel.