Junor Pastry Chef

Company Description Kagaw Chocolates and Bakes is an emerging premium Indian food brand specializing in artisanal chocolates, French bakery items, and innovative protein bars. With two retail outlets in Coimbatore, the brand offers a distinctive experience where guests can enjoy handcrafted chocolates, French-inspired pastries, artisan breads, cakes, and functional snacks under one roof. Kagaw focuses on a bean-to-bar chocolate ecosystem, transforming carefully selected Indian and international cocoa beans into fine chocolates through controlled processing and craftsmanship. The company is committed to high standards of taste and quality, pairing classic techniques with modern food innovation. Its retail journey is centered on understanding customers, refining products, and creating a premium, enjoyable food experience.
Role Description The Junior Pastry Chef will support the pastry and bakery team in preparing and finishing a variety of pastries, desserts, artisan breads, and chocolate-based creations. This full-time role is on-site in Coimbatore and involves daily tasks such as mise en place, mixing and baking doughs and batters, preparing fillings and creams, decorating products, and ensuring consistent quality and presentation. The Junior Pastry Chef will follow recipes, maintain hygiene and food safety standards, assist with inventory and storage of ingredients, and help with production planning for the retail outlets. The role also includes collaborating with senior chefs on new product trials, supporting chocolate-focused pâtisserie items, and contributing to a clean, organized, and efficient kitchen environment.
Salary Rs - 20000 - 26000
Qualifications
Candidates should possess Degree or Diploma in hotel managment or certification in pastry and bakery skills, including preparation of doughs, batters, fillings, and basic decorating techniques.
Candidates should possess knowledge of chocolate handling and applications, such as tempering, molding, garnishing, and integrating chocolate into pastry products.
Candidates should possess strong food safety and hygiene practices, with an understanding of kitchen sanitation, proper storage, and adherence to quality standards.
Candidates should possess time management and organizational skills, with the ability to follow recipes accurately and manage multiple tasks in a fast-paced environment.
Candidates should possess effective teamwork and communication skills, with a positive attitude toward learning from senior chefs and collaborating with the kitchen and front-of-house teams.
Formal training in bakery/patisserie or culinary arts is beneficial; prior experience in a bakery, patisserie, or hotel kitchen is an advantage but not mandatory.
A genuine interest in artisanal chocolates, French-inspired baking, and product innovation, with readiness to work flexible hours, including weekends and holidays, as required.

Work arrangement
No