Dcdp For Bakery & Pastry in Chembur Catering & central Kitchen

Company Description Riga Foods LLP partners with the renowned DIVA brand, founded in 2000 by Chef Ritu Dalmia in Delhi, which has grown from a single restaurant into a multi-faceted food business. DIVA Catering is known for exquisite presentation and highly customized international cuisines tailored to each event. The team creates memorable experiences with signature touches such as custom-designed wood-fired ovens, premium imported ingredients, and international chefs invited to India for special occasions. Riga Foods LLP offers dynamic career opportunities across restaurants, catering, and central kitchen operations, encouraging team members to grow and hone their skills. The culture emphasizes professionalism, creativity, and a strong focus on guest satisfaction.
Role Description The DCDP for Bakery & Pastry in Chembur Catering & Central Kitchen will work full time on-site in Mumbai, supporting production of high-quality bakery and pastry items for catering events and kitchen operations. This role involves preparing, baking, and finishing breads, pastries, desserts, and specialty items according to standardized recipes and event menus. The individual will assist in menu execution, ensure consistent portioning and presentation, and maintain high standards of taste, texture, and appearance. Daily responsibilities include organizing mise en place, monitoring baking times and temperatures, managing inventory of ingredients, and ensuring proper storage and hygiene. The role also requires close coordination with senior chefs and the catering team to meet event timelines, follow food safety standards, and support training of junior staff when needed.
Qualifications
Strong skills in bakery and pastry production, including preparation of breads, cakes, desserts, and plated sweets.
Ability to follow recipes, standard operating procedures, and event-specific menus with accuracy and consistency.
Knowledge of basic food safety, hygiene, and kitchen sanitation practices in a professional setting.
Experience working in a commercial kitchen, central production unit, or catering environment is preferred.
Capability to manage time effectively, work under pressure, and coordinate multiple baking and pastry tasks for large volumes.
Attention to detail in presentation, taste, and quality, with a focus on delivering premium guest experiences.
Good communication and teamwork skills to collaborate with chefs, service teams, and other kitchen staff.
Relevant culinary diploma or certification in bakery and pastry is an advantage; prior experience as a Commis or DCDP in bakery/pastry is beneficial.

Work arrangement
No