Executive Chef

Role Overview:
We are looking for a highly experienced and innovative Executive Chef Bakery & Pastry to lead our bakery operations, product development, and quality standards. The ideal candidate will have a strong foundation in French/European bakery and pastry techniques, experience with frozen concepts, and a proven ability to manage large-scale production and central kitchen teams.

Key Responsibilities:
* Lead and oversee bakery and pastry operations across the brand.
* Develop new recipes, festive menus, and innovative products aligned with the Dlifrance brand identity.
* Supervise day-to-day production in the central kitchen ensuring quality, consistency, and efficiency.
* Maintain strict adherence to standard recipes, hygiene, and safety guidelines.
* Oversee procurement planning, ingredient costing, and inventory control.
* Train, mentor, and guide pastry and bakery teams to maintain brand standards.
* Collaborate with operations and R&D teams for new product launches.
* Manage frozen bakery development and product standardization processes.
* Support new store openings and commissary expansion projects.
* Ensure full compliance with food safety, HACCP, and FSSAI regulations.

Requirements:
* Minimum 14 years of experience in the F&B industry with specialization in Bakery & Pastry.
* Expertise in French / Continental / European bakery and confectionery.
* Strong technical knowledge of dough science, laminated pastry, viennoiserie, and confectionery techniques.
* Hands-on experience with frozen bakery production and central kitchen management.
* Proven experience with international brands, hotels, or large bakery chains.
* Excellent leadership, planning, and time management skills.
* Strong creativity, innovation, and attention to product detail.
* Experience in new kitchen setups and process implementation preferred.

Note:
Candidates specializing primarily in Bakery and Pastry are encouraged to apply.