Pastry Cook

JOB DESCRIPTION

Croissant Chef

Viennoiserie Specialist  ·  Laminated Dough Baker  ·  Pastry Baker

Department

Bakery & Patisserie / Food & Beverage

Reports To

Pastry Chef / Head Chef / F&B Manager

Employment Type

Full-time

Shift

Early Morning / Split Shift

Location

Pan-India — Hotels, Cafés, QSRs, Cloud Kitchens

Experience Required

2–4 years in croissant / laminated dough production

Education

Diploma / Degree in Bakery, Patisserie, or Hotel Management

Salary

As per experience and property grade

ABOUT THE ROLE

We are looking for a skilled and passionate Croissant Chef with hands-on expertise in laminated dough and viennoiserie production. The ideal candidate consistently produces flaky, buttery, well-layered croissants and a full range of baked viennoiserie — maintaining quality, hygiene, and production efficiency in a professional kitchen environment. This role is suited for candidates seeking placement across 4-star / 5-star hotels, standalone patisseries, QSR bakery brands, café-bakery chains, and cloud kitchen bakery concepts across India.

KEY RESPONSIBILITIES

Dough Preparation & Lamination

›     Prepare and scale all ingredients accurately as per standardised recipes and batch sizes.

›     Mix, develop, and rest croissant dough (détrempe) to the correct gluten structure and hydration.

›     Prepare butter block (beurrage) to correct consistency, temperature, and pliability.

›     Execute lamination with precise fold sequences; maintain even layer distribution throughout.

›     Monitor dough temperature during lamination; use retarder or blast chiller to prevent butter smearing.

›     Roll sheeted dough to exact thickness (3–4 mm) using a dough sheeter or by hand.

Shaping, Proofing & Baking

›     Cut triangles or rectangles with precision to standard sizing and consistent weight.

›     Shape croissants, pain au chocolat, croissant aux amandes, and all other property variants.

›     Proof under controlled temperature and humidity (approx. 27°C, 75–80% RH) to correct stage.

›     Apply egg wash (dorure) evenly without collapsing the laminated layers.

›     Bake in deck or convection oven at the correct temperature profile; monitor colour, lift, and caramelisation.

›     Assess finished product against golden standard samples for cross-section, flakiness, and colour.

Viennoiserie Range & Product Development

›     Produce full viennoiserie range: pain au chocolat, kouign-amann, cruffins, Danish pastries, croissant loaves, and seasonal specials.

›     Prepare fillings — frangipane, pastry cream, fruit compote, savoury variants — with neat and consistent application.

›     Support R&D for new flavours, glazes, and finishing techniques as directed by the Pastry Chef.

›     Adapt recipes for multigrain, whole wheat, or allergen-sensitive variants as required.

Kitchen Operations, Hygiene & Safety

›     Follow FIFO for all raw materials; label and date all mise en place and stored dough with holding times.

›     Maintain lamination equipment — sheeter, retarder, proofer — in clean and calibrated condition.

›     Adhere to HACCP guidelines and property food safety SOPs at all times.

›     Monitor and record refrigerator and proofer temperatures in food safety logs.

›     Wear appropriate PPE and maintain personal hygiene standards throughout service.

Production Planning & Inventory

›     Plan daily production quantities based on par levels, banquet orders, and menu requirements.

›     Monitor flour, butter, chocolate, and specialty ingredient stock; raise requisitions before depletion.

›     Minimise wastage through precise scaling, batch planning, and repurposing trim dough.

›     Participate in weekly or monthly bakery section stock-taking.

Team & Training

›     Mentor and train junior bakers and commis on lamination technique, shaping, and baking.

›     Coach on common defects — tunnelling, poor lift, uneven colour — and corrective measures.

›     Coordinate with the wider pastry team on shift handovers and production schedules.

›     Participate in team briefings, training sessions, and product tastings.

QUALIFICATIONS & EXPERIENCE

›     Diploma or degree in Bakery & Confectionery, Patisserie, or Hotel Management (preferred).

›     Minimum 2–4 years of hands-on experience in croissant and laminated dough production.

›     Demonstrated ability to execute multi-fold lamination by hand and/or using a dough sheeter.

›     Prior experience in 4-star / 5-star hotels, branded café-bakery chains, or international bakery concepts is an advantage.

›     Familiarity with bakery equipment: deck oven, convection oven, retarder-proofer, dough sheeter, spiral mixer.

›     Sound knowledge of HACCP, food safety standards, and kitchen hygiene regulations.

›     Ability to work early morning shifts and meet production deadlines under pressure.

›     Strong communication and team coordination skills.

CORE SKILLS

✓  Lamination & folding technique

✓  Dough temperature management

✓  Proofing & oven management

✓  Scaling & recipe accuracy

✓  Viennoiserie shaping

✓  Filling preparation

✓  HACCP & food safety

✓  Batch planning & wastage control

✓  Quality assessment

✓  Inventory & requisitions

✓  Team coordination & mentoring

✓  R&D & new product support

WHAT'S ON OFFER

›     Competitive salary as per experience and property grade.

›     Accommodation — property-dependent.

›     Meals on duty included.

›     Structured career progression towards Pastry Chef / Senior Baker roles.

›     Pan-India placement opportunities across hotels, restaurants, QSRs, and cloud kitchens.

• It is a Full Time Cook / Chef job for candidates with 6 months - 1 years of experience.