Pastry & Confectionery Chef For Bangalore

Adyar Ananda Bhavan Sweets India; Bengaluru; On-site; INR 300,000 - 420,000; Full time

Job summary

Adyar Ananda Bhavan Sweets India in Bengaluru is seeking a Pastry Kitchen Lead to oversee production of bakery, pastry, cakes, and desserts, ensuring recipes are followed in an open kitchen and maintaining A2B standards.

You will manage a small team, develop new items, control food costs, and ensure the highest hygiene and grooming standards. Interaction with customers and daily reporting to the F&B Manager are key parts of the role.

Qualifications

• Experience in bakery/kitchen production
• Strong hygiene and safety knowledge (FSSAI/HACCP/GMP)
• Proven team leadership and staff training ability
• Ability to manage inventory and minimize wastage

Responsibilities

• Prepare bakery, pastry, cakes, desserts, chocolates, and confectionery items per A2B recipes.
• Maintain taste, texture, and presentation for open kitchen display.
• Create new pastries, cakes, and seasonal desserts; cost recipes and control wastage.
• Lead and supervise a team of 3-6 pastry helpers, commis chefs, and decorators; schedule duties.
• Manage stock of flour, dairy, chocolate, fruits, and raw materials; place orders and check quality to minimize wastage.
• Ensure ovens, mixers, dough sheeter, and cooling equipment are maintained; follow hygiene standards (FSSAI, HACCP, GMP).
• Interact politely with customers in visible kitchen; take feedback and custom cake orders if needed.
• Submit daily production and wastage reports and requirement list to F&B Manager.

Skills

Food production

Hygiene & safety

Team leadership

Inventory management

Job description

Key Responsibilities:

1. Production & Quality

Prepare all bakery, pastry, cakes, desserts, chocolates, and confectionery items as per A2B standard recipes.

Maintain consistency in taste, texture, and presentation for open kitchen display.

2. Menu Development

Create new pastries, cakes, and seasonal desserts. Cost the recipes and control food wastage.

3. See Through Kitchen Management

Work in an open/see-through kitchen with customer visibility.

Maintain highest hygiene, cleanliness, and grooming standards at all times.

4. Team Handling & Training

Lead and supervise a team of 3-6 Pastry Helpers, Commis Chefs, and Decorators.

Schedule duties, train staff, and ensure skill development in baking and decoration.

5. Inventory & Costing

Manage stock of flour, dairy, chocolate, fruits, and bakery raw materials.

Place orders, check quality of ingredients, and minimize wastage.

6. Equipment & Hygiene

Ensure ovens, mixers, dough sheeter, and chilling equipment are maintained properly.

Follow FSSAI, HACCP, and GMP hygiene standards for open kitchen.

7. Customer Interaction

Since kitchen is visible, interact politely with customers. Take feedback and custom cake orders if needed.

8. Reporting

Submit daily production report, wastage report, and requirement list to F&B Manager.