Executive Pastry Chef / Sous Chef / DCDP

We’re Hiring: Executive Pastry Chef / Sous Chef / DCDP

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About The Cinnamon Kitchen

The Cinnamon Kitchen is a premium bakery brand known for handcrafted desserts, customized cakes, and high-quality bakery products. Our central kitchen in Noida focuses on large-scale production while maintaining artisanal standards.

Executive Pastry Chef

Role Overview:

Responsible for leading the central kitchen operations for cakes, pastries, and bakery production. This role involves managing a team, overseeing bulk production, and ensuring consistent product quality.

Key Responsibilities:

• Lead and manage the central kitchen production team for cakes, pastries, and bakery items.
• Plan, monitor, and execute bulk production schedules efficiently.
• Ensure consistency in recipes, quality, and presentation.
• Oversee procurement planning and inventory control.
• Maintain hygiene, safety, and quality standards across the production floor.
• Collaborate with Directors on new product development and innovation.
• Monitor costs, minimize wastage, and ensure profitability.
• Operate and manage ERP systems for production tracking and reporting.

Qualifications:

• 8–10 years of experience in large-scale bakery or pastry production.
• Proven experience in team leadership and central kitchen operations.
• Expertise in bulk cake and pastry production.
• Strong understanding of ERP systems and digital kitchen management tools.
• Diploma or degree in Bakery & Confectionery or equivalent.
• Excellent organizational and problem-solving skills.

Sous Chef – Pastry

Role Overview:

Assists the Executive Pastry Chef in overseeing daily production operations, ensuring smooth workflow, and maintaining consistent quality across cakes, pastries, and bakery items.

Key Responsibilities:

• Supervise production activities and ensure timely order fulfillment.
• Support the Executive Chef in planning daily schedules and raw material needs.
• Train, guide, and evaluate kitchen staff to maintain high standards.
• Ensure adherence to hygiene, safety, and quality protocols.
• Oversee bulk production for events and daily dispatches.
• Monitor inventory, wastage, and production reports using ERP systems.
• Coordinate with management for new product trials and quality improvements.

Qualifications:

• 5–7 years of experience in bakery/pastry production.
• Hands-on experience in central kitchen or bulk production setup.
• Strong understanding of bakery and pastry processes.
• Experience in ERP or digital production systems preferred.
• Diploma or degree in Bakery & Confectionery.
• Excellent time management and leadership skills.

DCDP – Customized Cakes & Pastry

Role Overview:

Specializes in crafting customized cakes and pastries with artistic design, precision, and creativity. This role focuses on bringing customer concepts to life through modern baking and decoration techniques.

Key Responsibilities:

• Prepare and decorate customized cakes and premium pastries as per client requirements.
• Execute fondant, frosting, and artistic finishing techniques.
• Ensure consistent taste, texture, and presentation standards.
• Support daily production as per kitchen requirements.
• Follow hygiene and food safety protocols at all times.

Qualifications:

• 2–4 years of experience in customized cake and pastry production.
• Skilled in decoration, fondant, and modern cake design.
• Diploma or certification in Bakery & Confectionery.
• Creative, detail-oriented, and quality-focused.

To Apply:

resume, cover letter, current CTC, and notice period