Pastry Chef

Anantara Hotels & Resorts; Jaipur; On-site; INR 300,000 - 600,000; Full time

Job summary

Anantara Jewel Bagh Jaipur Hotel seeks a skilled pastry professional to craft outstanding pastries and desserts, drawing on global trends. You will mentor aspiring pastry chefs and help manage cost while pursuing original, showpiece creations for events in Jaipur.

The role also involves acting as a Food Ambassador for Minor Hotels openings and missions, competing in creative contests, and upholding strict health and safety standards in all productions.

Responsibilities

• Make great pastries and desserts with reference to global innovations.
• Identify and train pastry chefs with high potential.
• Balance food cost with innovation for new products.
• Prepare showpiece productions for weddings, birthdays and anniversaries.
• Represent Anantara Hotels as a Food Ambassador for openings and task forces.
• Participate in competitions to showcase originality and quality.
• Ensure strict adherence to health and safety standards.

Skills

Patisserie skills

Job description

Job Description:

Anantara Jewel Bagh Jaipur Hotel

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Key Duties And Responsibilities

• To make Great Pastries and Desserts, with reference to the most creative and original work being done around the world today.
• To develop the future great Pastry chefs of the industry. Identify and train chefs with the highest potential, and redeploy any chefs working in Pastry who do not have a passion for the work.
• Pay attention to food cost – but not be constrained by it in the search for creating new and original product.
• Prepare special Showpiece productions for special occasions such as weddings, birthdays and anniversaries, and display buffets.
• To be a Food Ambassador for Minor Hotels, supporting new openings and Task Force missions
• To participate in and win competitions for originality, creativity and product quality.
• To oversee strict adherence to all required health & safety standards while performing the work.