Chef de Partie – Pastry and Bakery | Детали работы | Работа в отеле & Карьера в сфере гостеприимства
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Chef de Partie – Pastry & Bakery

2482x804-hotelkitchen
2482x804-hotelkitchen
Crowne Plaza-endorsed-logo-pos-rgb-vert-en
Crowne Plaza-endorsed-logo-pos-rgb-vert-en

Бренд отеля: Crowne Plaza Hotels & Resort
Место: Индия, Уттар-Прадеш

Отель: CP - Lucknow (LKOLS), Lucknow-Varanasi Road, 226002

Job number: 169908

 

  • Prepare and supervise the production of breads, rolls, croissants, cakes, pastries, desserts, cookies, and other bakery products.
  • Ensure consistency in taste, quality, texture, portion size, and presentation.
  • Plan daily production according to occupancy, restaurant requirements, banquets, and special events.
  • Monitor ingredient requisitions, stock levels, storage, and product rotation.
  • Control food costs by minimizing wastage and maintaining standard recipes and portion controls.
  • Ensure compliance with HACCP, food safety, sanitation, and personal hygiene standards.
  • Maintain cleanliness and proper functioning of bakery equipment, ovens, mixers, and refrigeration units.
  • Guide and train Commis Chefs and other team members in bakery and pastry techniques.
  • Coordinate with the Executive Chef, Sous Chef, and other kitchen sections for smooth operations.
  • Develop new products, seasonal desserts, buffet displays, and specialty bakery items.
  • Maintain production records, temperature logs, wastage reports, and inventory documentation.
  • Ensure timely preparation and delivery of products for restaurants, room service, banquets, and other hotel outlets.
  • Diploma or degree in Hotel Management, Bakery & Confectionery, or Culinary Arts.
  • Formal training in pastry and bakery production preferred.
  • Minimum 3–5 years of relevant experience in a hotel, resort, or reputed bakery.
  • Strong knowledge of bakery production, pastry preparation, dessert making, and baking techniques.
  • Leadership and team management.
  • Creativity and attention to detail.
  • Time management and planning.
  • Quality consciousness and commitment to guest satisfaction.
  • Effective communication and coordination.
  • Ability to work flexible shifts, weekends, and holidays as required.

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