Pastry Commis II

About Miyo
MIYO Dessert Bar is a "freestyle" dessert spot in Mumbai that has gained viral popularity for
its "build-your-own" concept. Instead of a fixed menu, it operates like a bar where guests customize their own dessert bowls using premium bases and toppings.
About the Job Role
We are looking for a creative and skilled Pastry Chef to lead the production and quality of all dessert offerings at Miyo. The ideal candidate is a hands-on professional who is passionate about desserts, thrives in a fast-growing startup environment, and can manage daily pastry operations while ensuring consistency, taste, and presentation across all outlets.
Specific Responsibilities
● Oversee end-to-end daily production of all pastry, dessert bases, toppings, and accompaniments across Miyo outlets.
● Develop and implement SOPs for dessert preparation, plating standards, portion control, and kitchen hygiene.
● Ensure consistent quality, taste, and presentation of all items in line with Miyo's brand identity.
● Lead, train, and mentor kitchen staff including commis and dessert prep associates.
● Coordinate with procurement and supply chain teams to ensure timely availability of ingredients and packaging materials.
● Conduct regular kitchen audits for quality control, cleanliness, equipment maintenance, and FSSAI compliance.
● Develop new dessert components, seasonal specials, and limited-edition offerings in collaboration with founders.
● Monitor ingredient consumption, control wastage, and manage food cost effectively.
● Support setup and onboarding of new outlet kitchens including staff training and process rollout.
● Provide regular production reports and quality insights to senior leadership.
● Identify inefficiencies in the pastry kitchen workflow and proactively recommend improvements.
Required Skills, Experience & Qualifications
● 2–5 years of experience in a professional pastry or dessert kitchen Is preferred.
● Prior experience in F&B, café chains, QSR, or dessert brands preferred.
● Strong command of pastry techniques -frozen desserts.
● Knowledge of food safety standards (FSSAI) and kitchen hygiene practices
Benefits
● Start-up work culture with high ownership and visibility
● Performance-based incentives
● Fast learning and growing curve across a scaling brand
● Flat hierarchy – direct access to founders

Work arrangement
No