Pastry Sous Chef/Head of RnD

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 new 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 modern 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: [Confidential Information]n