Role overview

We are hiring a Pastry Sous Chef who will also lead Research & Development across the kitchen. You will run the pastry section day to day and own how current dishes are created, tested and launched.

This is a dual role. Around half your time goes to supervising pastry production and the team. The other half goes to R&D;: building new menus and developing menus for our business collaborations and partner brands.

- Title: Pastry Sous Chef / Head of R&D;
- Reports to: Executive Chef and the Founders/Directors
- Location: Noida Sector 80
- Type: Full-time

Key responsibilities1. Pastry supervision
- Run the pastry section daily: production planning, prep lists, mise en place and service.
- Lead, train and schedule the pastry team, and give regular feedback.
- Keep quality, taste and presentation consistent across every batch and every shift.
- Own standard recipes, plating guides and SOPs for every pastry and dessert item.
- Control food cost, wastage and inventory for the section, including ordering and supplier checks.
- Uphold FSSAI hygiene, food safety, allergen and labelling standards.

2. Head of R&D;
- Lead R&D; for the whole kitchen, not only pastry: new dishes, techniques, ingredients and formats.
- Run a structured process from idea to launch: brief, trials, tastings, costing, sign-off, then a standard recipe and training.
- Keep an R&D; log of every trial, its cost, the feedback and the outcome.
- Track food trends, seasonal produce and competitor menus, and turn them into ideas we can test.
- Improve existing products for taste, shelf life, consistency and margin.

3. New menu development
- Plan and develop seasonal, festive and new menu launches with the Executive Chef and Founders.
- Cost every new dish and price it to hit target margins.
- Run tastings with the team and leadership before launch, and act on the feedback.




- Train the kitchen on new items and make sure they can be produced at scale.
- Review menu performance after launch and recommend what to keep, change or drop.

4. Business collaborations
- Lead the culinary side of collaborations: brand partnerships, co-branded products, pop-ups, corporate and catering menus.
- Turn a partner's brief into a menu or product, including samples, costing and timelines.
- Present concepts and tastings to partners alongside the Founders.
- Coordinate production, packaging and launch logistics for collaboration products.
- Make sure every collaboration meets our quality bar and brand standards.

RequirementsMust have
- 6+ years in professional pastry, with at least 2 years as Pastry Sous Chef, Pastry Chef or Chef de Partie leading a team.
- Strong classical and contemporary pastry technique: viennoiserie, entremets, plated desserts, chocolate, breads and laminated doughs.
- A track record of developing and launching new menu items.
- Recipe costing and food cost control.
- Experience writing SOPs and standard recipes, and training others on them.
- Working knowledge of FSSAI food safety and hygiene standards.

Good to have
- Diploma or degree in culinary arts or pastry (IHM, a recognised culinary school or equivalent).
- Experience with brand collaborations, catering, retail or packaged products, including shelf-life work.
- Experience in both savoury and pastry kitchens, which helps when leading R&D; across the menu.
- Comfort presenting to partners and clients.
- Food styling and photography sense for launches and social media.

Who you are
- A hands-on leader who works the section, not only the office.
- Curious and organised: you test ideas properly and write everything down.
- Commercial: you care about margin and scale as much as taste.
- A clear communicator with the team, leadership and outside partners.

To Apply:

Send your resume, Work Portfolio , current CTC, and notice period to: [email protected]

📌 Pastry Sous Chef/Head of RnD (Noida)
🏢 The Cinnamon Kitchen
📍 Noida