Sous Chef - Pastry & Bakery

InterContinental Hotels Group; Uttar Pradesh; On-site; INR 600,000 - 900,000; Full time

Job summary

InterContinental Hotels Group is seeking an experienced Pastry Chef to assist in managing daily pastry and bakery operations within a luxury hotel environment. You will supervise the creation and presentation of cakes, pastries, breads, and desserts, while driving quality, consistency, and guest satisfaction.

The role involves recipe development, production planning, inventory control, and cost management, with emphasis on HACCP and sanitation standards.

Qualifications

• Diploma or Degree in Bakery, Patisserie, Culinary Arts, or a related field.

Responsibilities

• 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.
• 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.

Skills

Pastry production

Bakery operations

Team leadership

Food costing

Menu development

Education

Diploma/degree in Bakery or Culinary Arts

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.
• 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.