JOB TITLE: HEAD CHEF – BAKERY & PASTRY

Company: Centre Point Group Enterprise

Industry: Hospitality / Restaurants

Department: Culinary

Location: Shillong, Meghalaya

Employment Type: Full-Time

Experience: 7–12 Years

Position Level: Head / Senior Management

About the Role

Centre Point Group Enterprise is looking for an experienced and passionate Head Chef – Bakery & Pastry to lead the bakery and pastry operations of our upcoming French restaurant.

The ideal candidate should have strong expertise in French bakery, viennoiserie, pastries, breads, desserts and patisserie, along with proven experience in managing a professional kitchen, developing menus, maintaining quality standards and leading a culinary team.

This is a key leadership position for a candidate who is passionate about authentic French baking, product innovation and delivering consistently high-quality products.

Key Responsibilities

1. Bakery & Pastry Operations

- Lead the complete bakery and pastry production function.
- Plan, supervise and execute daily bakery and pastry production.
- Prepare and oversee production of French breads, viennoiseries, croissants, baguettes, sourdough, brioche, pastries, tarts, cakes, desserts and other bakery products.
- Ensure consistency in taste, texture, presentation and portion size.
- Maintain high standards of product quality and authenticity.
- Develop and standardise recipes, preparation methods and presentation standards.

2. Menu Development & Product Innovation

- Develop and introduce new French bakery and pastry products.
- Create seasonal and signature products aligned with the restaurant concept.
- Conduct trials and product development while maintaining commercial viability.
- Continuously explore new techniques, ingredients and presentation styles.
- Ensure the bakery offering remains competitive and innovative.

3. Cost Control & Production Planning

- Prepare production plans based on business requirements and forecasted demand.
- Monitor food cost, wastage and yield.
- Maintain proper portion and recipe control.
- Work closely with the purchase and management teams for ingredient sourcing.




- Ensure optimum utilisation of raw materials and minimise wastage.
- Assist in developing food costing and pricing for bakery and pastry products.

4. Team Leadership & Training

- Lead, supervise and mentor the bakery and pastry team.
- Allocate daily responsibilities and production schedules.
- Train team members on recipes, techniques, hygiene and presentation.
- Conduct regular skill development and knowledge-sharing sessions.
- Maintain discipline, teamwork and qualified standards within the kitchen.

5. Hygiene, Food Safety & Compliance

- Ensure strict compliance with food safety, hygiene and sanitation standards.
- Maintain proper storage, temperature control and handling of ingredients.
- Ensure cleaning and sanitation schedules are followed.
- Monitor expiry dates, FIFO/FEFO and inventory practices.
- Maintain all required kitchen and food safety documentation.

6. Inventory & Procurement

- Monitor bakery and pastry inventory levels.
- Coordinate with the purchase/store team for timely availability of ingredients.
- Ensure proper storage and handling of specialised ingredients.
- Identify suitable suppliers and recommend quality ingredients where required.

7. Kitchen Management

- Ensure smooth coordination between bakery, pastry, service and other culinary sections.
- Maintain kitchen equipment and report maintenance requirements.
- Ensure production areas are organised and operationally efficient.
- Maintain consistency in quality during peak business periods.
- Assist management in achieving operational and financial targets.

Required Skills & Qualifications
- Diploma/Degree in Bakery & Pastry Arts, Culinary Arts, Hotel Management or a related field.
- 7–12 years of relevant bakery/pastry experience,



preferably with experience in a senior supervisory or Head Chef role.
- Strong hands-on expertise in French bakery and pastry.
- Good knowledge of French breads, viennoiserie, pastries, desserts and patisserie.
- Strong knowledge of fermentation, dough handling, proofing, lamination and baking techniques.
- Strong understanding of food costing, yield management and wastage control.
- Proven team-management and leadership skills.
- Strong knowledge of food safety, hygiene and kitchen sanitation.
- Creative approach towards product development and presentation.
- Ability to work under pressure in a high-volume professional kitchen.

Preferred Experience Candidates with experience in any of the following will be preferred:
- French restaurants
- Premium / luxury hotels
- Fine-dining restaurants
- Boutique patisseries
- High-end bakeries
- International hospitality brands
- French bakery or pastry kitchens

Candidate Profile We are looking for someone who is:
- Passionate about French bakery and pastry.
- Highly creative but commercially conscious.
- Strong in both hands-on production and team leadership.
- Detail-oriented and quality-focused.
- Disciplined and professional.
- Able to maintain consistency in high-volume production.
- Comfortable developing recent products and recipes.
- Capable of building and training a strong bakery team.

What We Offer
- Opportunity to lead the bakery and pastry function of a premium French restaurant.
- Opportunity to develop and introduce signature French bakery and pastry products.
- Leadership role within Centre Point Group Enterprise.
- Competitive compensation based on experience and expertise.
- Professional growth and career development opportunities.
- Supportive and professionally managed hospitality environment.

Salary: ₹45,000 to 50,000 per month CTC negotiable based on experience

Location: [Location]

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Paid time off

Work Location: In person

📌 Head Chef – Bakery & Pastry (Shillong)
🏢 The Shillong Address
📍 Shillong