Job Opportunities in India
October 11, 2024
Route 66 - Smoke House N Grill - GOA
FULL TIME
Pastry CDP/Cake Decorator
A Pastry Chef de Partie (also known as the Pastry Chef of a Section) is a chef responsible for managing a specific section of the kitchen that focuses on desserts and pastries. When specialized as a Cake Decorator, this role takes on the artistic and technical tasks involved in crafting and decorating cakes, making them both visually appealing and delicious.
Here’s an overview of the role of a Pastry Chef de Partie – Cake Decorator:
Responsibilities:
This position can lead to higher roles within the kitchen, such as:
Job Type: Full-time
Pay: ₹38,000.00 - ₹44,000.00 per month
Benefits:
Application Deadline: 15/11/2024
Expected Start Date: 25/10/2024
Here’s an overview of the role of a Pastry Chef de Partie – Cake Decorator:
Responsibilities:
- Cake Baking:
- Preparing, baking, and assembling cakes from scratch or pre-prepared bases. This includes understanding different types of cakes such as sponge, chiffon, genoise, and mousse cakes.
- Ensuring the cakes are baked to perfection with the right texture, flavour, and moisture.
- Cake Decoration:
- Frosting and Icing: Applying various types of frostings (buttercream, fondant, ganache, royal icing, etc.) smoothly or with decorative patterns.
- Piping: Using piping bags and nozzles to create intricate designs, borders, and lettering.
- Fondant Work: Rolling, shaping, and sculpting fondant into intricate designs, including flowers, figurines, or abstract shapes.
- Airbrushing: Using airbrush techniques to add depth, shading, and colour to cake designs.
- Edible Painting: Hand-painting designs on cakes using edible paints to add fine details or create artistic effects.
- Sugar Crafting: Creating edible decorations from sugar, such as sugar flowers or glass-like sugar sculptures.
- Design Creativity:
- Conceptualizing and designing custom cakes for special occasions like weddings, birthdays, anniversaries, or themed events.
- Collaborating with clients to ensure their vision is met, while balancing practicality and creativity.
- Pastry Section Management:
- Organizing the pastry station and ensuring all ingredients, tools, and equipment are available and in good condition.
- Maintaining consistency in taste, texture, and presentation of all pastry items.
- Training and supervising junior staff or commis in pastry techniques and cake decoration.
- Quality Control:
- Ensuring the cakes not only look stunning but also taste great, balancing flavours, textures, and aesthetics.
- Checking that all finished cakes meet the kitchen’s standards for quality, consistency, and appearance.
- Innovation and Trends:
- Keeping up with the latest cake decoration trends (e.g., naked cakes, drip cakes, geometric designs, etc.) and incorporating them into creations.
- Experimenting with new techniques, flavours, and ingredients to push creative boundaries.
- Time Management:
- Meeting deadlines for cake orders, especially when managing multiple orders at once for high-demand events.
- Ensuring cakes are completed on time and with adequate time for any last-minute adjustments.
- Health and Safety:
- Ensuring that all kitchen hygiene and food safety standards are strictly followed, especially when working with perishable ingredients like dairy and eggs.
- Keeping the workspace clean and organized to prevent cross-contamination or accidents.
- Attention to Detail: Cake decorators need an eye for detail to create intricate and beautiful designs.
- Creativity: The ability to visualize and execute artistic cake designs that meet client specifications and are aesthetically pleasing.
- Steady Hands: Precision and control are required for piping, sculpting, and intricate decorations.
- Pastry Knowledge: A deep understanding of pastry techniques, flavour pairings, and baking principles.
- Time Management: The ability to work efficiently to meet deadlines while maintaining high-quality standards.
- Teamwork: A Pastry Chef de Partie often works as part of a larger kitchen brigade, so collaboration and communication with other chefs are important.
This position can lead to higher roles within the kitchen, such as:
- Head Pastry Chef: Overseeing the entire pastry section and creating dessert menus.
- Executive Pastry Chef: Managing pastry operations for multiple outlets or a large hotel/restaurant.
- Entrepreneur: Starting your own cake decorating or pastry business.
Job Type: Full-time
Pay: ₹38,000.00 - ₹44,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
- Day shift
- Overtime pay
- Performance bonus
- Yearly bonus
- total work: 3 years (Preferred)
Application Deadline: 15/11/2024
Expected Start Date: 25/10/2024
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