Dessert Chef R&D & Production Lead

Job Title: Dessert Chef – R&D & Production Lead

Location: Gurgaon, On-site

Employment Type: Full-time

Experience Level: Mid-Senior level (Minimum 4+ years of relevant experience)

About the Role

We are seeking an innovative, detail-oriented and experienced Dessert Chef – R&D & Production Lead to drive product innovation and lead our day-to-day dessert operations. In this dual-function role, you will bridge the gap between creative culinary design and production efficiency.

You will be responsible for conceptualizing new recipes, optimizing existing products, maintaining rigorous quality control standards and managing a high-performing kitchen team.

Key Responsibilities

1. Research & Development (R&D)

• Recipe Development: Design, test and launch innovative dessert and baked goods, Italian desserts in particular, concepts aligned with culinary trends and brand standards. Translate artisanal kitchen recipes into production formulas while preserving flavour, texture and visual appeal.

• Ingredient & Shelf-Life Testing: Evaluate alternative ingredients for cost, quality and dietary flexibility.

• Costing & Yield Analysis: Calculate exact food costs, yields and portioning for every new item. 

2. Production Management & Operations

• Daily Production Oversight: Supervise and streamline daily dessert production schedules, ensuring all items meet exact specifications for taste, presentation and freshness.

• Quality Assurance (QA): Implement strict quality control measures and standardize Standard Operating Procedures (SOPs) for product consistency across batches.

• Inventory & Cost Control: Monitor inventory levels, and minimize ingredient waste to maintain target profit margins.

• Food Safety & Compliance: Enforce strict adherence to sanitation rules, health regulations, and kitchen safety standards.

3. Team Leadership & Mentorship

• Kitchen Leadership: Lead, train and mentor cooks and kitchen staff on production techniques, tool handling and recipe execution.

• Workforce Planning: Manage kitchen shifts, task delegation and staff schedules to optimize labour efficiency during peak hours.

Qualifications & Requirements

• Experience: Minimum 4 years of hands-on experience in high-end dessert production, commercial bakeries or central kitchen operations, with a proven track record in culinary R&D - preferably in Italian desserts.

• Education: Diploma or Degree in Culinary Arts, Pastry Arts, Baking Technology or a related field preferred.

• Technical Mastery: In-depth knowledge of advanced dessert and pastry techniques, dough lamination, chocolate work, sugar work and food chemistry principles.

• Business Acumen: Experience with food costing, yield calculations and inventory management.

• Leadership Skills: Demonstrated ability to train, lead and organize a kitchen team in a fast-paced production environment.

• Compliance Knowledge: Certification in food safety and hygiene practices (e.g., ServSafe or equivalent local certification).