Sous Chef - Pastry And Bakery

IHG Hotels & Resorts; India; On-site; INR 900,000 - 1,300,000; Full time

Job summary

IHG Hotels & Resorts in India is seeking an experienced Pastry Chef to lead daily bakery operations and ensure top-quality desserts, breads, and chocolates. You will supervise preparation, presentation, and new recipe development while maintaining strict food safety and hygiene standards.

The ideal candidate has 5–7 years of pastry experience in a reputed hotel, with at least 2 years in a supervisory role, and a strong grasp of cost control and inventory management.

Qualifications

• Diploma or Degree in Bakery, Patisserie, Culinary Arts, or related field.
• 5–7 years of pastry and bakery operations experience, preferably in a reputed 4- or 5-star hotel.
• At least 2 years in a supervisory/leadership role or equivalent leadership experience.
• Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
• Good understanding of food costing, inventory management, production planning, and waste control.
• Excellent leadership, communication, organizational, and team management skills.
• Sound knowledge of food safety, hygiene, and HACCP standards.
• Creative, detail-oriented, and passionate about pastry craftsmanship.
• Ability to work under pressure and meet deadlines.
• Strong commitment to quality, consistency, and guest satisfaction.

Responsibilities

• Assist the Executive Chef in managing daily pastry and bakery operations.
• Supervise the preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
• Ensure consistent quality, taste, texture, freshness, and presentation of all products.
• Develop new recipes, seasonal desserts, and innovative bakery items.
• Manage production planning, inventory control, food costing, and portion control.
• Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
• Train, guide, and motivate team members to maintain high culinary standards.
• Minimize food wastage and control departmental costs without compromising quality.
• Coordinate with other kitchen sections and F&B teams to ensure smooth operations.
• Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.

Skills

Bakery production

French pastries

Artisan breads

Plated desserts

Chocolate work

Food costing

Inventory management

Leadership

Team management

Communication

Education

Diploma or Degree in Bakery, Patisserie, Culinary Arts, or related field

Job description

Job Description:

• Assist the Executive Chef and Executive Pastry Chef in managing daily pastry and bakery operations.
• Supervise the preparation and presentation of cakes, pastries, breads, desserts, chocolates, and other bakery products.
• Ensure consistent quality, taste, texture, freshness, and presentation of all products.
• Develop new recipes, seasonal desserts, and innovative bakery items.
• Manage production planning, inventory control, food costing, and portion control.
• Monitor food safety, hygiene, sanitation, and compliance with hotel standards.
• Train, guide, and motivate team members to maintain high culinary standards.
• Minimize food wastage and control departmental costs without compromising quality.
• Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth operations.
• Ensure proper storage, handling, and rotation of ingredients in accordance with food safety standards.
• Diploma or Degree in Bakery, Patisserie, Culinary Arts, or a related field.
• Minimum 5–7 years of experience in pastry and bakery operations, preferably in a reputed 4-star or 5-star hotel.
• At least 2 years of experience in a supervisory role or equivalent leadership experience.
• Strong knowledge of bakery production, French and international pastries, artisan breads, cakes, plated desserts, and chocolate work.
• Good understanding of food costing, inventory management, production planning, and waste control.
• Excellent leadership, communication, organizational, and team management skills.
• Sound knowledge of food safety, hygiene, and HACCP standards.
• Creative, detail-oriented, and passionate about pastry and bakery craftsmanship.
• Ability to work effectively under pressure and meet operational deadlines.
• Strong commitment to quality, consistency, and guest satisfaction.
• A team player with a positive attitude and a hands-on approach.