We are seeking a highly skilled and operationally sound Executive Pastry & Bakery Chef to lead our central kitchen operations located on the Thol, Kadi Sanand Highway, Mehsana. This role is responsible for overseeing the high-volume production of all bakery, confectionery, and pastry items distributed across our multiple restaurants and retail outlets. The ideal candidate will balance culinary artistry with strong leadership and supply chain logistics to maintain consistent quality across all brands.

- Location: Thol, Kadi Sanand Highway, Mehsana, Gujarat
- Salary Range: 70,000 to 90,000 Gross per month (dependent on experience)
- Reporting To: General Manager / Culinary Director

Key Responsibilities

- Multi-Unit Production: Oversee large-scale, daily manufacturing of artisan breads, pastries, chocolates, and desserts for central distribution.
- Quality Standardisation: Develop precise formulation sheets, standard operating procedures (SOPs), and recipe metrics to ensure absolute product consistency across all outlets.
- Menu & Product Development: Innovate and introduce recent retail-friendly bakery items and seasonal dessert menus for the restaurant network.
- Logistics & Dispatch: Coordinate closely with the dispatch team to manage packing, temperature-controlled transit, and timely delivery schedules to outlets.
- Cost Control & Inventory: Monitor ingredient yields, control food wastage,



manage bulk purchasing vendor relationships, and keep food costs aligned with business targets.
- Team Leadership: Supervise, train, and roster a large kitchen brigade of pastry chefs, bakers, and assistants, maintaining high morale and discipline.
- Food Safety: Enforce rigorous sanitation standards, clean working conditions, and strict HACCP / FSSAI guidelines across the entire central production line.

Job Requirements

- Experience: 10+ years of professional baking and pastry experience, with at least 3-4 years in a leadership role within a commissary or high-volume multi-unit operation.
- Technical Expertise: Mastery of baking science, confectionery, chocolate tempering, fondant work, and commercial baking equipment scaling.
- Logistical Skills: Proven understanding of supply chain logistics, product shelf-life enhancement, and cold-chain distribution.
- Leadership: Strong team management, kitchen organisation, and commercial problem-solving skills under tight distribution deadlines.
- Qualifications: Degree in Culinary Arts, Pastry Arts, or a related hospitality certification.
- Flexibility: Ability to manage production schedules and peak festive season demands.
- Age: 30 to 35 years

Interested candidates can send their updated resume with portfolio to [email protected] or WhatsApp no. (phone hidden)

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