Production Head Pastry & Bakery

Chef de Partie — Pastry

Ambrosia | Delhi NCR (on-site) | Full-time

About Ambrosia

Ambrosia is on a mission to become India's leading bakery and frozen-dessert brand. We're best known for our ice cream cakes, a category no one else in India owns the way we do, and we're growing fast, at over 50% year on year. We run as a cloud kitchen serving Delhi, Gurugram and Noida.

We began in 1995 as Ritu Gupta's home kitchen, built on an instinct for what tasted right. When her daughter Radhika, a Le Cordon Bleu-trained pastry chef, joined to scale it, that instinct gained real technique behind it. Over the next 12 months we're expanding across Delhi NCR, and from there into other metros, and we're building the kitchen team to support that growth.

The role

We're looking for a Chef de Partie to run and own a section of our pastry kitchen, its output, its standards and its people. You'll make sure everything that leaves your section is right, day after day, and help the juniors around you get better.

This is a hands-on role, close to the product and the line. We're looking for someone who takes real ownership of their section now, and who wants to grow into wider kitchen leadership as we expand. This is a rare chance to help build the next growth phase of a brand with 30 years behind it, and to grow as it does.

What you'll do

• Plan and execute daily pastry production for your section, to order volumes and timelines.
• Make sure every item meets the required standard of taste, quality and presentation, day after day.
• Supervise, train and delegate to the commis chefs in your section.
• Manage mise en place, stock levels and ingredient ordering for the section.
• Control portioning and costs to reduce wastage and protect margins.
• Enforce hygiene, food-safety and HACCP standards across your station.
• Solve problems independently during production, and keep the line moving.
• Support menu development and new-product trials.

Who we're looking for

• A pastry chef with 3 to 4 years of experience, including section- or CDP-level work.
• Strong fundamentals across doughs, creams, sponges and finishing.
• Hands-on and reliable, able to lead and develop a small team.
• Comfortable in a fast-moving environment and looking to grow into a bigger role over time.
• Ice cream, gelato or sorbet experience is a plus, it's at the heart of what we make.

Who you'll work with

You'll work closely with our Production Head and our co-founder, Chef Radhika, with a short path from idea to execution and real room to shape how your section runs.

How to apply

If this sounds like you, send your CV and a short note on why you want to build with Ambrosia to [HIDDEN TEXT].