HRH Group of Hotels
Website:
hrhhotels.com
Job details:
Company Description HRH Group of Hotels is India’s only privately owned chain of heritage palace-hotels and resorts, offering guests authentic royal hospitality and experiences. Headquartered in Udaipur on the banks of Lake Pichola, the group preserves and operates palaces, sanctuary resorts, museums, galleries, and curated collections. Properties such as Shiv Niwas Palace, Fateh Prakash Palace, Gajner Palace, and Jagmandir Island Palace are recognized as Grand Heritage Palaces, with multiple National Tourism Awards for best heritage hotels. Additional “Royal Retreats” across Rajasthan, including Shikarbadi Hotel, Garden Hotel, The Aodhi, Fateh Bagh, Gorbandh Palace, Karni Bhawan Palace, and Ramgarh Resort & Polo Complex, expand the portfolio of unique destinations. For more information, candidates can visit www.hrhhotels.com.
Role Description The Pastry Demi Chef de Partie (DCDP) will support the pastry section in preparing, baking, and presenting high-quality desserts, pastries, and baked goods in line with the hotel’s heritage standards. Day-to-day responsibilities include mise en place, following recipes and plating standards, maintaining hygiene and food safety, and coordinating with the culinary team to ensure timely service for restaurants, banquets, and special events. The role involves monitoring stock levels in the pastry kitchen, assisting in menu development, and training and guiding junior team members when required. This is a full-time, on-site role based in Udaipur, working closely with the Executive Chef and Chef de Partie to uphold consistency, quality, and presentation across all pastry offerings.
Qualifications
- Technical pastry skills, including preparation of desserts, breads, cakes, and chocolate or sugar work.
- Knowledge of food safety, hygiene standards, and kitchen sanitation practices.
- Ability to follow recipes, maintain portion control, and ensure consistency in taste and presentation.
- Experience working in a hotel, resort, or high-volume professional kitchen, preferably in pastry.
- Time management skills and ability to work efficiently during busy service periods.
- Strong teamwork and communication skills to collaborate with chefs and service staff.
- Formal culinary or pastry qualification from a recognized institute is preferred.
- Flexibility to work shifts, weekends, and holidays as per hotel operations.
- Attention to detail and commitment to maintaining heritage-level quality and guest satisfaction.
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