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Reports To: Sous Chef / Culinary Lead
Department: Pastry & Bakery
Supervises: Pastry & Bakery Commis
Location: Raipur (CG)
The Role
We are looking for a technically skilled Pastry & Viennoiserie CDP with strong expertise in French pastry, croissants, laminated dough, viennoiserie and modern desserts. The CDP will take ownership of the pastry section, ensuring consistent quality, production and presentation.
Responsibilities
Lead daily pastry and viennoiserie production.
Produce croissants and laminated pastries, managing dough, lamination, shaping, proofing and baking.
Prepare creams, mousses, ganaches, curds, fillings, compotes and other pastry components.
Produce cakes, tarts, cookies, plated and individual desserts.
Manage batch production, mise en place, par levels and production schedules.
Maintain consistency in quality, weight, texture, appearance and finishing.
Train and supervise Commis chefs.
Maintain ingredient quality, storage, hygiene and allergen controls.
Monitor yields, wastage and production requirements.
Ensure correct packaging and storage of finished products.
Assist with recipe development, testing and standardization.
Follow food safety and HACCP procedures.
Qualifications:
2–3 years of professional pastry experience.
Strong expertise in French pastry and viennoiserie.
Excellent croissant lamination skills.
Experience with modern/plated desserts, cakes, tarts, mousses and creams.
Strong understanding of fermentation, proofing and temperature control.
Experience in a premium bakery, pastry shop, hotel or restaurant preferred.
Culinary/pastry qualification preferred.
Practical pastry & lamination trial required.
Ideal candidate
The ideal candidate is a technically skilled pastry chef with strong French pastry and viennoiserie fundamentals, excellent lamination ability and the ability to maintain consistency in a professional production environment.
IMPORTANT: Please apply only if you are based in Raipur or willing to move to Raipur and have the relevant experience.
Work arrangement
No
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