About the Role

We're building a B2B business supplying premium, shelf-stable dessert components directly to bakeries and patisseries

This is a hands-on, high-ownership role for someone who wants to move beyond executing someone else's menu and instead help build the actual products from scratch: formulating recipes, nailing shelf-stable consistency, and running daily production. You'll be one of the first people in the business, working directly with the founders.

This is not a hotel-brigade pastry role. It's closer to a commissary/production kitchen job the same output, batch after batch, at a high quality standard

What You'll Do

- Formulate and refine recipes for shelf-reliable bakery components (praline pastes, nut-based fillings, ganache concentrates, crunch elements, and similar), balancing taste, texture, and shelf life

- Run daily production to a documented standard consistency batch-to-batch is the core requirement, not a nice-to-have

- Test and document shelf life for each product (texture, oil separation, spoilage checks over time)

- Scale recipes from small trial batches to full production batches without losing quality

- Maintain food safety and hygiene practices in line with FSSAI requirements





- Document every recipe and process as a written standard (weights, times, temperatures) not just kept in your head

- Give input on ingredient sourcing and packaging decisions that affect product quality

What We're Looking For

- 3-5 years of hands-on bakery/patisserie production experience cloud kitchen, central production kitchen, or commissary background strongly preferred over pure hotel/plating experience

- Direct experience with at least one of — nut pastes/pralines, ganache, laminated dough, or similar technique-sensitive components

- Comfort working independently in a small, lean setup — this is not a large brigade with defined stations

- A methodical approach to consistency — weighing, timing, and documenting rather than working by feel alone

- Basic understanding of food safety practices (formal HACCP/FSSAI training a plus, not required)

Nice to Have

- Experience formulating recipes for shelf stability (not just same-day service)

- Exposure to scaling a recipe from home-kitchen batch size to commercial batch size

- Prior experience in a small business or startup environment

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