Position Summary

Dlifrance India is looking for a skilled and creative Executive Pastry Chef to lead our bakery and pastry verticals. The ideal candidate will have strong expertise not just in artisan breads, viennoiserie, and patisserie, but also be highly proficient in designer cakes, savoury items, and puffs. Experience in commissary operations and new store setups is a must.

Key Responsibilities
Product Development: Create, refine, and standardize a wide portfolio of products including:
Artisan breads, viennoiseries, entremets, tarts, and plated desserts
Designer/custom cakes for retail and events
Savouries such as puffs, quiches, filled croissants, and laminated dough items
Production Management: Oversee daily operations at the central kitchen (CPU), ensuring effective production, quality standards, and hygiene practices.
Recent Store Support: Spearhead the setup of bakery & pastry operations in new outletsequipment planning, team training, and production processes.
Team Leadership: Guide and train pastry chefs and bakery staff, conduct regular skill upgrades and performance evaluations.
Quality & Innovation:



Maintain consistent product quality while bringing in seasonal and trend-driven innovations.
Inventory & Cost Control: Work closely with the procurement team to manage inventory, minimize wastage, and maintain target food costs.

Candidate Requirements

Experience: At least 10 years of experience in bakery and pastry production; experience in a commissary or large-scale production kitchen is essential.

Specialization:
Strong command over savoury items and puff pastry-based products
Proficiency in cakes (especially designer/custom cakes), tarts, laminated products, and frozen bakery goods
Execution Strength: Proven track record of launching new outlets or production units.
Leadership: Strong managerial and training skills; able to scale production and maintain consistency across locations.
Preferred Background: Prior experience with international bakery chains or luxury hotels is desirable.
Note: Candidates must have core hands-on expertise in both sweet and savoury bakery formats.

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