Pastry chef

Website Madcherry Hospitality Pvt. Ltd.

Luv 2 Serve U

Job Title: Custom pastry chef (Patissier / Specialised chef section)

  • Junior
  • Senior

Job Brief:

  • As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers.

Job Type:

  • Full time
  • Contract based

Type of Company: Hospitality Industry

  • Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

  • Muffins and cupcakes, Cakes, Special occasion cakes
  • Cookies, Pastries, Pies and tarts, Doughnuts
  • Bread, rolls and buns, Sweet rolls, Specialty breads
  • Gluten-free and vegan options, Savoury baked goods

Work mode:

  • On site – Field work – as per new outlet locations

Work Location:

  • Pawane, MIDC, Navi Mumbai


  • Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
  • Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location : Vikhroli, Mumbai

Shift Timings:

  • 10.00 AM to 10.00 PM
  • 10.00 PM to 10.00 AM


  • 5 days working
  • 2 days Holiday
  • Rotating shifts


  • Minimum – Experience of 1 year in central kitchen – bakery department.
  • Maximum – Experience up to 3 years in central kitchen – bakery department.


  • Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher.

Salary slab:

  • Maximum – Up to Rs.300,000/- Per annum (CTC)


  • Salary structure: Fix + Variable (50:50 ratio).
  • Candidates applying for the above post should be compulsory target oriented, as offered salary will be target oriented.
  • Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc.
  • Food and accommodation will be provided (as per requirement).
  • Salary offered is fix + Variables, but target oriented.
  • Candidates applying for the above post should be compulsory target oriented.
  • Candidates applying for the above post should have their own laptop, good internet connection.

Education qualification:

  • Degree or diploma in baking and pastry arts, or related certificate
  • BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage)

Job Description:

A Custom Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants.

Duties & Responsibilities:

Consultation with Customers:

  • Meet with customers to discuss their specific requests for custom-designed bakery products. Understand their preferences, dietary restrictions, and event requirements.

Recipe Development:

  • Create customised recipes and formulas for cakes, pastries, and desserts that align with the customer’s vision. This includes experimenting with flavors, textures, and design elements.

Design and Presentation:

  • Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics.


  • Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed.

Ingredient Selection:

  • Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions.

Decorative Techniques:

  • Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life.

Tasting Sessions:

  • Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback.

Cost Estimation:

  • Provide customers with accurate cost estimates for custom orders and work within budget constraints.

Inventory Management:

  • Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders.

Customer Communication:

  • Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines.

Quality Control:

  • Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards.

Food Safety and Hygiene:

  • Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace.

Requirements & Qualifications

Culinary Education:

  • A degree or diploma in baking and pastry arts or a related field is often preferred.


  • Several years of experience working as a Pastry Chef, with a strong portfolio showcasing custom-designed bakery products.


  • Exceptional creativity and a passion for designing and customising baked goods.

Technical Skills:

  • Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment.

Customer Focus:

Strong customer service skills and the ability to understand and interpret customer preferences.


  • Excellent organisational skills to manage custom orders and production schedules effectively.

Attention to Detail:

  • Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products.


  • Ability to adapt to changing customer requests and preferences.

Food Safety Certification:

  • Knowledge of food safety regulations and certification is a plus.

Management Skills:


  • A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities.

Training and development:

  • The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees.

Performance management:

  • The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans.

Time management:

  • The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed.

Budgeting and cost control:

  • The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management.

Procurement and supplier management:

  • The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts.

Menu development:

  • The chef may have input into the development of new menu items and should be able to create innovative dishes.


  • The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions.

Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff.

IT Skills:

While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens.

Inventory management software:

  • A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates.

Point of Sale (POS) systems:

  • A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports.

Recipe management software:

  • A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed.

Email and communication software:

  • A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management.

Microsoft Office Suite:

  • A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

While IT skills are not the most important skills for a chef, but some basic familiarity with technology and software can help streamline operations and improve communication within the kitchen.

Educational Requirements:

  • Degree or diploma in Culinary science, Culinary arts or related certificate
  • ServSafe certification.
  • Credentials in health and safety training
  • American Culinary Federation certification preferred.(would be added benefits.)
  • Diploma, computers, word processing and spreadsheet certification (would be added benefits).
  • Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits