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Madcherry Hospitality
Bakery-Pastry chef – Central Kitchen (Pure Vegetarian, Jain & Vegan Cuisine)
Navi Mumbai
₹6L (Employer provided)
Strong customer service skills and the ability to understand and interpret customer preferences. These skills are essential to ensuring that the pantry runs……
30d+
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Madcherry Hospitality

Bakery-Pastry chef – Central Kitchen (Pure Vegetarian, Jain & Vegan Cuisine)

Navi Mumbai

₹6L (Employer provided)

Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine)

Internship / Apprenticeship
Commi 3 / 2 / 1
DCDP
CDP
Sous Chef

Job Brief:

As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery & pastry products that meet the unique preferences and needs of our customers.
A bakery – pastry chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products.
The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity.
Fast paced central kitchen with early morning, night or flexible shifts.
Physical role involving standing, lifting, and working with ovens and mixers.

Job Type:

Full time (Annual contract)

Type of Company: Hospitality Industry

Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods
Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
India sweets without sugar, colour, or added chemicals.
Muffins and cupcakes, Cakes, Special occasion cakes
Cookies, Pastries, Pies and tarts, Doughnuts
Gluten-free and vegan options, Savoury baked goods

Work mode:

On site – as per new outlet locations

Work Location:

Pawne, MIDC, Navi Mumbai

Note:

Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location :

Pawne, MIDC, Navi Mumbai

Shift Timings:

06.00 AM to 06.00 PM
06.00 PM to 06.00 AM

Working:

5 days working
2 days Holiday
Rotating shifts

Experience:

Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment.
In depth knowledge of gluten free, sugar free, and organic baking techniques.
Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable.
Excellent understanding of food safety, allergens, and dietary regulations.
Strong leadership, communication, and time management skills.
Experience in menu planning for cafes, retail, or meal delivery services.
Ability to innovate with plant based, keto, or paleo friendly recipes is a plus.
Comfortable working with industrial baking equipment and production software.

Note:

Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher.

Salary slab:

Maximum – Up to Rs.600,000/- Per annum (CTC)

Note:

Competitive salary based on experience.
Candidates applying for the above post should be willing to relocate at the required destination.
Candidates can be relocated to other cities, states, countries, etc.
Food will be provide during duty hours
Accommodation will be compensated (as per situation, if required).

Benefits:

Health and wellness benefits.
Opportunities for professional growth and recipe development.
A collaborative team passionate about clean and healthy eating.

Education qualification:

Culinary degree or diploma in baking and pastry arts, or related certificate
Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO).
BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage)

Job Description:

A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants.

Duties & Responsibilities:

Product / Recipe Development:

Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods.
Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients.
Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance.

Design and Presentation:

Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics.

Production Management:

Oversee day to day bakery production in high volume central kitchen environment.
Ensure consistency and quality control in all baked products.
Monitor production schedules and inventory to meet delivery and distribution deadlines.
Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed.

Ingredient Selection:

Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions.

Decorative Techniques:

Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life.

Tasting Sessions:

Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback.

Cost Estimation:

Provide customers with accurate cost estimates for custom orders and work within budget constraints.

Ingredient & Inventory Management:

Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders.
Collaborate with procurement to source certified gluten free, organic, and natural ingredients.
Manage stock levels, conduct inventory checks and minimise waste.

Customer Communication:

Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines.

Compliance & Quality Control Assurance:

Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards.
Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification).
Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management.

Food Safety and Hygiene:

Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace.

Team supervision:

Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients.
Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols.

Requirements & Qualifications

Creativity:

Exceptional creativity and a passion for designing and customising baked goods.

Technical Skills:

Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment.

Customer Focus:

Strong customer service skills and the ability to understand and interpret customer preferences.

Organization:

Excellent organisational skills to manage custom orders and production schedules effectively.

Attention to Detail:

Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products.

Adaptability:

Ability to adapt to changing customer requests and preferences.

Food Safety Certification:

Knowledge of food safety regulations and certification is a plus.

Management Skills:

Leadership:

A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities.

Training and development:

The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees.

Performance management:

The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans.

Time management:

The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed.

Budgeting and cost control:

The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management.

Procurement and supplier management:

The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts.

Menu development:

The chef may have input into the development of new menu items and should be able to create innovative dishes.

Problem-solving:

The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions.

Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff.

IT Skills:

While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens.

Inventory management software:

A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates.

Point of Sale (POS) systems:

A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports.

Recipe management software:

A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed.

Email and communication software:

A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management.

Microsoft Office Suite:

A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Base pay

The minimum salary is ₹6L and the max salary is ₹6L.

₹6L/yr (Employer provided)

Navi Mumbai

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Madcherry Hospitality

Bakery-Pastry chef – Central Kitchen (Pure Vegetarian, Jain & Vegan Cuisine)

Navi Mumbai

₹6L (Employer provided)

Madcherry Hospitality

Bakery-Pastry chef – Central Kitchen (Pure Vegetarian, Jain & Vegan Cuisine)

Navi Mumbai

₹6L (Employer provided)

Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine)

Internship / Apprenticeship
Commi 3 / 2 / 1
DCDP
CDP
Sous Chef

Job Brief:

As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery & pastry products that meet the unique preferences and needs of our customers.
A bakery – pastry chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products.
The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity.
Fast paced central kitchen with early morning, night or flexible shifts.
Physical role involving standing, lifting, and working with ovens and mixers.

Job Type:

Full time (Annual contract)

Type of Company: Hospitality Industry

Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods
Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
India sweets without sugar, colour, or added chemicals.
Muffins and cupcakes, Cakes, Special occasion cakes
Cookies, Pastries, Pies and tarts, Doughnuts
Gluten-free and vegan options, Savoury baked goods

Work mode:

On site – as per new outlet locations

Work Location:

Pawne, MIDC, Navi Mumbai

Note:

Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location :

Pawne, MIDC, Navi Mumbai

Shift Timings:

06.00 AM to 06.00 PM
06.00 PM to 06.00 AM

Working:

5 days working
2 days Holiday
Rotating shifts

Experience:

Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment.
In depth knowledge of gluten free, sugar free, and organic baking techniques.
Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable.
Excellent understanding of food safety, allergens, and dietary regulations.
Strong leadership, communication, and time management skills.
Experience in menu planning for cafes, retail, or meal delivery services.
Ability to innovate with plant based, keto, or paleo friendly recipes is a plus.
Comfortable working with industrial baking equipment and production software.

Note:

Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher.

Salary slab:

Maximum – Up to Rs.600,000/- Per annum (CTC)

Note:

Competitive salary based on experience.
Candidates applying for the above post should be willing to relocate at the required destination.
Candidates can be relocated to other cities, states, countries, etc.
Food will be provide during duty hours
Accommodation will be compensated (as per situation, if required).

Benefits:

Health and wellness benefits.
Opportunities for professional growth and recipe development.
A collaborative team passionate about clean and healthy eating.

Education qualification:

Culinary degree or diploma in baking and pastry arts, or related certificate
Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO).
BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage)

Job Description:

Duties & Responsibilities:

Product / Recipe Development:

Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods.
Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients.
Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance.

Design and Presentation:

Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics.

Production Management:

Oversee day to day bakery production in high volume central kitchen environment.
Ensure consistency and quality control in all baked products.
Monitor production schedules and inventory to meet delivery and distribution deadlines.
Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed.

Ingredient Selection:

Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions.

Decorative Techniques:

Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life.

Tasting Sessions:

Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback.

Cost Estimation:

Provide customers with accurate cost estimates for custom orders and work within budget constraints.

Ingredient & Inventory Management:

Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders.
Collaborate with procurement to source certified gluten free, organic, and natural ingredients.
Manage stock levels, conduct inventory checks and minimise waste.

Customer Communication:

Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines.

Compliance & Quality Control Assurance:

Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards.
Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification).
Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management.

Food Safety and Hygiene:

Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace.

Team supervision:

Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients.
Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols.

Requirements & Qualifications

Creativity:

Exceptional creativity and a passion for designing and customising baked goods.

Technical Skills:

Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment.

Customer Focus:

Strong customer service skills and the ability to understand and interpret customer preferences.

Organization:

Excellent organisational skills to manage custom orders and production schedules effectively.

Attention to Detail:

Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products.

Adaptability:

Ability to adapt to changing customer requests and preferences.

Food Safety Certification:

Knowledge of food safety regulations and certification is a plus.

Management Skills:

Leadership:

A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities.

Training and development:

The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees.

Performance management:

The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans.

Time management:

The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed.

Budgeting and cost control:

The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management.

Procurement and supplier management:

The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts.

Menu development:

The chef may have input into the development of new menu items and should be able to create innovative dishes.

Problem-solving:

The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions.

IT Skills:

While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens.

Inventory management software:

A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates.

Point of Sale (POS) systems:

A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports.

Recipe management software:

A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed.

Email and communication software:

A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management.

Microsoft Office Suite:

A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Base pay

The minimum salary is ₹6L and the max salary is ₹6L.

₹6L/yr (Employer provided)

Navi Mumbai

Find your happy place

Read authentic reviews with a Glassdoor account. Only apply to jobs you love.

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Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine)

Base pay

Find your happy place

Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine)

Base pay

Find your happy place