Home
Communities
Companies
- Companies
  
  Discover best places to work
- Compare Companies
  
  Compare & find best workplace
- Add Office Photos
  
  Bring your workplace to life
- Add Company Benefits
  
  Highlight your company's perks
Reviews
- Company reviews
  
  Read reviews for 6L+ companies
- Write a review
  
  Rate your former or current company
Salaries
- Browse salaries
  
  Discover salaries for 6L+ companies
- Salary calculator
  
  Calculate your take home salary
- Are you paid fairly?
  
  Check your market value
- Share your salary
  
  Help other jobseekers
- Gratuity calculator
  
  Check your gratuity amount
- HRA calculator
  
  Check how much of your HRA is tax-free
- Salary hike calculator
  
  Check your salary hike
Interviews
- Company interviews
  
  Read interviews for 40K+ companies
- Campus placements
  
  Interviews questions for 2K+ colleges
- Share interview questions
  
  Contribute your interview questions
Jobs
Awards

WINNERS AWAITED!
- ABECA 2025
  
  WINNERS AWAITED!
  
  AmbitionBox Employee Choice Awards - 4th Edition
- ABECA 2024
  
  AmbitionBox Employee Choice Awards - 3rd Edition
- AmbitionBox Best Places to Work 2022
  
  2nd Edition
- AmbitionBox Best Places to Work 2021
  
  1st Edition

Add office photos

Employer? Claim Account for FREE

Hilton

Compare

4.3

based on 498 Reviews

218 Hilton Jobs

Pastry Chef

HILTON

4.3

based on 498 Reviews

2-3 years

Mumbai

1 vacancy

Pastry Chef

Hilton

posted 16hr ago

Job Role Insights

Flexible timing

Key skills for the job

Supervision Costing Hospitality CCTV Monitoring HACCP

Job Description

A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the on the job training function.

What will I be doing?

As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

Assist the Master Pastry Chef with the planning of dessert menus and food promotions.
Control standards of food production and presentation throughout the hotel.
Examine goods and quality of received goods.
Ensure the Cooks follow standard recipes and methods of preparation.
Inform the Master Pastry Chef immediately of bad products.
Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment.
Work closely with the Executive Chef in the absence of the Master Pastry Chef.
Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
Liaise with banquet department and outlet manager on guests comments and follow up with necessary action.
Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
Maintain all HACCP aspects within the hotel operation.
Train all staff on the correct usage of all equipment, tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Work on off-site events when tasked.
Complete tasks and jobs outside the kitchen areas when requested.
Assist with inventory taking.
Knowledgeable about hotel s occupancy, events, forecasts and achievements.
Work on new dishes for food tastings and photo taking.
Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Learn and adapt to changes.
Be receptive to constructive feedback.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.
Prepare the necessary work orders for the Engineering department.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
Select team members who display qualities and attributes that reflect the department standards.
Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
Attend communication meetings and ensure all assigned team members receive this communication.
Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

High School graduate.
2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.
Good command in English, both verbal and written to meet business needs.
Up to date with sanitation classes.
Possess a valid health certificate.
Knowledgeable in HACCP.
International work experience.
Work experience in similar capacity with international chain hotels.
Technical education in hospitality or culinary school preferred.

What will it be like to work for Hilton?

Employment Type: Full Time, Permanent

Read full job description

Prepare for Pastry Chef roles with real interview advice