Executive Pastry Chef

We’re Hiring: Executive Pastry Chef / Sous Chef / DCDP  Location: Sector 80, Noida – The Cinnamon Kitchen Department: Kitchen Production Reports To: Directors How to Apply: Email your resume, cover letter, current CTC, and notice period to career@cinnamon.kitchen 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: Send your resume, cover letter, current CTC, and notice period to: career@cinnamon.kitchen