Chakolas Pavilion Event Centre
Website:
chakolaspavilion.com
Job details:
Company Description Chakolas Pavilion Event Centre is a modern venue in Kochi designed to host weddings, corporate events, and social gatherings of various sizes. The centre focuses on delivering high-quality hospitality and memorable guest experiences through professional service and well-coordinated event management. Its food and beverage operations play a central role in creating distinctive and elegant events. Team members are encouraged to contribute their expertise and creativity to uphold the venue’s standards and reputation. The organization values reliability, collaboration, and continuous improvement in all aspects of service.
Role Description The Chef de Partie Pastry will be responsible for preparing and finishing a variety of desserts, pastries, and baked goods for events hosted at Chakolas Pavilion Event Centre. This full-time on-site role in Kochi includes planning and executing pastry production, maintaining consistent quality and presentation standards, and ensuring timely service during events and banquets. Day-to-day tasks involve organizing the pastry section, measuring and mixing ingredients, baking and decorating items, and collaborating with the broader kitchen team to coordinate menus and service. The role also requires strict adherence to hygiene and food safety regulations, effective communication with colleagues and supervisors, and support in inventory management and ordering for the pastry section. The Chef de Partie Pastry may assist in training junior staff and contribute new ideas for menus and special event offerings.
Qualifications
- Strong food preparation and cooking abilities with solid pastry-focused culinary skills.
- Knowledge of hygiene standards and food safety practices, and ability to maintain a clean, organized work environment.
- Effective communication skills for coordinating with kitchen staff, event planners, and management.
- Previous experience in pastry or bakery roles within hotels, restaurants, event centres, or similar professional kitchens.
- Formal culinary or pastry education or certification is preferred but not mandatory.
- Ability to work flexible hours, including evenings, weekends, and holidays, based on event schedules.
- Attention to detail, creativity in dessert and pastry design, and commitment to consistent quality.
- Capability to work under pressure, manage multiple tasks, and follow established recipes and presentation standards.
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