Required Years of Experience
1 year
Job Details
Junoon Restaurant is seeking a motivated Pastry Cook who is passionate about learning, collaboration, and the craft of pastry. This role offers hands-on experience across both production and plating in a disciplined, creative fine-dining kitchen.
Pastry Chef Gustavo Tsoc has led pastry programs for over two decades, working at esteemed restaurants like The Polo Bar and David Burke restaurant corporation, and is now looking for pastry cooks to help elevate the wonderful and whimsical Junoon Dessert Menu.
Schedule
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AM and PM shifts available
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Must be flexible to work nights, weekends, and holidays
Responsibilities
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Assist with daily pastry production, including doughs, creams, and individual components
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Support AM prep and PM dessert plating for restaurant service
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Maintain high standards of consistency, organization, and cleanliness
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Work collaboratively with the pastry chef and culinary team
Qualifications
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1+ years of professional pastry or baking experience
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Strong attention to detail and passion for the craft
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Ability to work efficiently in a fast-paced kitchen environment
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Ability to lift up to 50 lbs
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Flexible schedule required
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Interest in Indian cuisine welcomed but not required
If you are driven, curious, and eager to grow within a professional pastry program, we would love to connect with you.
*DO NOT NEED TO HAVE EXPERIENCE IN INDIAN CUISINE TO APPLY FOR JOB*Benefits:
Dining Program: All employees are given a 30% dining discount when they dine with us- making dining with us a reality.
Compensation Details
Compensation: Hourly ($16.50 - $21.00)
Benefits & Perks: Dining Discounts
Required Skills
Advanced Knife Skills
Creativity
Basic Knife Skills
Teamwork
Dough Making
Time Management
Portioning
Adaptability
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Fine Dining
Part of Junoon Hospitality
Junoon, “passion” in Hindi, delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. Restaurateur Rajesh Bhardwaj, inspired to share his love for the food and culture of his native India, assembled a talented team to create a world-class restaurant that would re-define how Indian cuisine is presented on the international gastronomic stage. Junoon is the recipient of a prestigious Michelin star the year it opened and has earned the same coveted award 8 years in a row. The team shares a vision of the future for Indian cuisine, an endeavor to improve the purest traditional and regional cuisines, while simultaneously creating innovative, modern dishes and interpretation. Our passion is a contemporary restaurant offering dining experiences to satisfy all aspects of fine cuisine, in a vibrant and trendsetting ambience. Junoon is a place of gathering, a place of celebration, a place for business and a place for pleasure.
About our Chef:
Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.
Awards / Distinctions
2025
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