Role

Pastry DCDP

Salary Range

₹ 30000- ₹ 35000

Skills Required

Description

Menu Development: Collaborate with management to develop pastry menus, considering factors such as seasonality, customer preferences, and dietary restrictions. Recipe Creation: Create and innovate new pastry recipes, experimenting with flavors, textures, and presentations to keep the menu fresh and appealing. Pastry Production: Oversee the production of various pastries, desserts, and baked goods, ensuring that all items meet quality and consistency standards. Ingredient Selection and Management: Source high-quality ingredients for pastry production, manage inventory levels, and ensure proper storage and handling of ingredients. Baking and Cooking: Utilize baking and cooking techniques to prepare pastry items, including mixing, shaping, baking, and decorating. Decoration and Presentation: Decorate and present pastry items in an aesthetically pleasing manner, using techniques such as piping, glazing, and garnishing. Quality Control: Maintain quality control standards throughout the production process, conducting taste tests and visual inspections to ensure consistency and excellence in flavor, texture, and appearance. Food Safety and Hygiene: Adhere to strict food safety and hygiene regulations, maintaining cleanliness and sanitation in the pastry kitchen, and following proper handling and storage procedures for food items. Team Management: Lead and manage a team of pastry cooks and assistants, providing guidance, training, and supervision to ensure smooth operation of the pastry department. Menu Costing and Budgeting: Monitor food costs and expenses related to pastry production, work within budgetary constraints, and optimize profitability while maintaining quality.