Hiring a Head Chef – French Pâtisserie & Bakery for a premium café in Ludhiana, responsible for leading complete pastry kitchen operations including menu creation and execution of authentic French products such as entremets, viennoiserie, tarts, and plated desserts, while maintaining strict consistency, precision, and high-quality finishing standards; the candidate must have 4–6+ years of strong hands-on experience in French pâtisserie with deep technical knowledge of laminated doughs, chocolate work, mousses, glazes, fermentation, and baking science, along with the ability to handle high-volume production without compromising quality, build recipes from scratch (no reliance on premixes), set SOPs, manage inventory and costing, train and lead junior staff, and ensure hygiene and food safety compliance; prior experience in premium cafés, luxury hotels, or international brands and formal training from institutes like Le Cordon Bleu is preferred, and the ideal candidate must be disciplined, detail-oriented, capable of working under pressure and long hours, not ego-driven, and aligned with building a high-standard pâtisserie long-term—candidates with only basic bakery experience, poor consistency, or dependency on shortcuts will be rejected; compensation will be based on skill and experience with performance-based growth.