Senior pastry chef
HyderabadDelice By Su
...3. Sponge bases, creams, ganache, glazes, and inserts 4. Follow standardized recipes, yields, and portioning 5. Ensure batch consistency for aggregator volumes 6. Prepare components in advance and manage mise-en-place efficiently B. Swiggy/Aggregator Operations 1. Handle production planning for Swiggy/Zomato [...]
Category Restaurant, Catering & Hospitality