Key Responsibilities
Mise en Place: Weigh, measure, and prep raw ingredients (flour, sugar, butter, eggs, chocolate, fruits) accurately according to standardized recipes.
Production & Baking: Assist in mixing doughs, batters, creams, icings, and fillings; operate ovens, proofers, laminators, and mixers.
Assembly & Decoration: Help fill, frost, glaze, slice, and garnish pastries, tarts, cakes, and plated desserts with precision and consistency.
Station Cleanliness: Maintain high standards of sanitation, clean work surfaces, wash equipment/utensils, and follow HACCP and food safety regulations.
Inventory & Stock Management: Monitor station stock levels, rotate ingredients using FIFO (First In, First Out), label/date items, and report shortages to the senior chef.
Team Support: Collaborate smoothly during high-pressure service hours and adapt to tasks assigned by the CDP or Pastry Chef.
For More Information, Call or What's
Deepak (HR)
Mob. 8287204901