Website:
srmuniversity.ac.in
Job details:
Company Description SRM University Delhi-NCR, Sonepat (SRMUH) is a part of the renowned SRM Group, recognized among India’s top universities and known for its strong industry-oriented education. With over 55 years of academic excellence, SRMUH serves a diverse community of more than 100,000 students and 5,000 faculty members and holds NAAC A+ accreditation. The university offers a broad portfolio of undergraduate, postgraduate, and doctoral programs across disciplines such as Engineering and Technology, Finance and Commerce, Hotel Management, Law, Management Studies, and Science and Humanities. SRMUH stands out for its extensive industry and international collaborations, academic affiliations, and strong placement and internship records. Applicants join an institution focused on innovation, skill development, and career readiness.
Role Description The Pastry Chef is a full-time, on-site role based at SRM University Delhi-NCR, Sonepat. The Pastry Chef will be responsible for planning, preparing, and producing a variety of pastries, desserts, breads, and baked goods to support campus dining and special events. Day-to-day tasks include developing and standardizing recipes, ensuring consistent quality and presentation, managing ingredient inventory, and maintaining high standards of hygiene and food safety in the kitchen. The role involves coordinating with culinary and hospitality teams, training junior staff or students in pastry techniques, and contributing creatively to menus for academic events, conferences, and university functions. The Pastry Chef is expected to work flexible hours as required by operational needs and peak service times.
Qualifications
- Candidates should possess strong Bakery and Baking skills for producing a range of pastries, breads, and desserts.
- Candidates should possess solid Food Preparation and Cooking skills to support overall kitchen operations and menu execution.
- Candidates should possess comprehensive Culinary Skills, including knowledge of ingredients, techniques, flavor profiles, and food safety standards.
- Relevant professional certification or diploma in Bakery, Pastry Arts, or Culinary Arts from a recognized institution is highly beneficial.
- Experience in hotel, restaurant, or institutional baking, with familiarity in large-scale production, is preferred.
- Strong attention to detail, creativity in recipe and menu development, and commitment to hygiene and quality control are expected.
- Ability to work collaboratively in a team, manage time effectively, and adapt to an academic environment with teaching or mentoring responsibilities is advantageous.
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