Pastry Chef

PASTRY CHEF
Location: Raipur, Chhattisgarh
Department: Bakery & Pastry
Reports to: Founder
About us
Our food philosophy is rooted in whole ingredients, thoughtful technique, seasonality and conscious indulgence. We are building a pastry program that feels modern, playful and exciting while remaining aligned with focus on clean, minimally processed and thoughtfully sourced ingredients.
The Role
We are looking for a creative and technically strong Pastry Chef to lead the pastry and bakery program at Butternut Hospitality.
The ideal candidate has a strong foundation in classical pastry technique but is equally excited by experimentation, alternative grains, plant-based ingredients and modern dessert development.
You will be responsible for developing and executing a range of cakes, plated desserts, baked goods, viennoiserie, cookies, breads and seasonal specials, while maintaining consistency, quality and commercial viability.
This is a hands-on role suited to someone who enjoys both making and creating.
Key Responsibilities
Pastry & Bakery Production
* Lead day-to-day pastry and bakery production.
* Execute cakes, entremets, cookies, tarts, brownies, plated desserts and other pastry products.
* Develop and maintain high-quality viennoiserie and laminated products where applicable.
* Ensure consistency in taste, texture, appearance, portioning and presentation.
* Manage daily mise en place, production schedules and prep planning.
* Maintain appropriate storage, labelling, shelf-life and food safety standards.
Product Development & R&D
* Develop new products aligned with our food philosophy and menu direction.
* Experiment with alternative grains and ingredients such as jowar, rice, buckwheat, oats, nuts, seeds and naturally fermented ingredients.
* Work confidently with gluten-free, eggless and plant-based formulations.
* Explore ways to create indulgent desserts using thoughtful, minimally processed ingredients.
* Develop seasonal products and limited-edition specials.
* Conduct recipe trials, document recipes and standardise successful formulations.
* Balance creativity with yield, food cost, production feasibility and scalability.
Menu & Concept Development
* Collaborate with the Founder and culinary team on our evolving dessert and bakery menu.
* Contribute ideas for brunch, café, dinner, supper club and event menus.
* Develop signature products that can become recognisable brand elements.
* Help create desserts that are visually distinctive without being unnecessarily complicated.
Kitchen Management
* Plan production according to projected sales and events.
* Maintain accurate recipe specifications, batch sizes and yields.
* Monitor ingredient usage and minimise wastage.
* Assist with costing and pricing of pastry products.
* Maintain quality standards across every batch.
* Ensure cleanliness and organisation of the pastry section.
* Train and guide junior pastry team members when required.
* Coordinate with procurement on ingredient requirements and sourcing.
Ideal Candidate
We are looking for someone who:
* Has 3–5+ years of professional pastry/bakery experience.
* Has strong fundamentals in classical pastry and baking.
* Is confident with cakes, creams, fillings, doughs, cookies and plated desserts.
* Understands recipe development, scaling, costing and production planning.
* Has an interest in modern, ingredient-led pastry.
* Is comfortable working with gluten-free and eggless formulations.
* Has experience with or strong interest in plant-based pastry.
* Is curious about alternative grains and unconventional ingredients.
* Has an eye for detail, presentation and texture.
* Can work independently and take ownership of the pastry program.
* Is organised, disciplined and comfortable working in a growing hospitality business.
* Enjoys experimentation and is not afraid to test, fail and refine.
Nice to Have
* Experience with vegan / plant-based pastry.
* Experience with gluten-free baking.
* Experience with sourdough, natural fermentation or alternative grains.
* Experience in modern plated desserts.
* Experience in viennoiserie and laminated doughs.
* Exposure to whole-food or clean-label baking.
* Experience in menu development and recipe costing.
* Experience working in cafés, boutique bakeries, restaurants or contemporary hospitality spaces.
What We Value
Technique over trends.
Ingredients over unnecessary complexity.
Curiosity over convention.
Consistency over ego.
We want someone who can make a technically beautiful dessert—but also ask:
Can this ingredient be used better? Can this recipe be simpler? Can this texture be more interesting? Can we make something people haven’t had before?
What You’ll Build at CAYA
This isn’t a role where you’ll simply follow an existing pastry menu.
You’ll have the opportunity to help build the pastry identity of CAYA from the ground up—from everyday bakery staples and signature cakes to plated desserts, seasonal creations, supper club menus and special events.
If you are someone who wants creative ownership, enjoys working with ingredients and wants to build something rather than simply maintain it, we’d love to hear from you.
To apply:
Please share your CV along with a portfolio / Instagram / examples of your pastry work and a brief note about why CAYA interests you.
Please apply only if based in Raipur/ must move to Raipur

Work arrangement
No