Sous Chef - Pastry & Bakery

IHG Hotels & Resorts; Lucknow; On-site; INR 700,000 - 1,000,000; Full time

Job summary

IHG Hotels & Resorts in Lucknow seeks an experienced Pastry Chef to lead bakery operations in our luxury kitchen. You will supervise production of cakes, pastries, breads, desserts, chocolates, and related items, ensuring quality, texture, freshness, and presentation.

The role requires a Diploma or Degree in Bakery, 5–7 years pastry experience (2+ in supervisory roles), and strong knowledge of French/international pastries, food costing, inventory control, and HACCP standards.

Qualifications

• Diploma or Degree in Bakery, Patisserie, Culinary Arts, or 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.

Responsibilities

• Assist Executive Chef in managing daily pastry and bakery operations.
• Supervise 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.
• 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.

Skills

Pastry production

Bakery operations

Team leadership

Food safety HACCP

Food costing

Inventory management

Quality and presentation

Education

Diploma/degree in Bakery

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.