Chandu Sekhar

Pastry & Bakery Chef with 15+ years of experience in food production, menu innovation, and kitchen operations across India and the Middle East. Proven track record in product development, cost control, and training teams to deliver high-quality baked goods and desserts. Adept at working with large-scale production as well as boutique bakery environments.

Pastry Chef - Micks Ingridents

(2025-04)

• Developed and standardized pastry applications across product ranges, ensuring consistency and client satisfaction.

Freelance Chef - Freelance

(2021-01 - 2025-03)

• Designed and standardized bakery products and SOPs for multiple bakeries.
• Collaborated with Unox combi oven for bakery product innovation and demonstrations.

Pastry Chef - 3F Fuji Foods

(2017-05 - 2020-11)

• Developed and standardized pastry applications across product ranges, ensuring consistency and client satisfaction.

Bakery Chef - Cremica Food Industries Limited

(2016-11 - 2017-05)

• Led bakery applications across South India, conducting product training and demonstrations.

Production Manager - One Zone Factory

(2015-12 - 2016-10)

• Managed production operations, ensuring smooth workflow and product quality control.

Bakery CSM - More Hypermarket (Aditya Birla Retail)

(2014-10 - 2015-10)

• Served as Bakery CSM, overseeing department operations, sales, and customer satisfaction.

Pastry Chef - Pranav Foods - Hyderabad

(2013-04 - 2014-09)

• Managed entire pastry department, optimized food costing, reduced waste by 15%, and assisted executive chef with product development.

Pastry Chef - Ganache - Jeddah, Saudi Arabia

(2010-09 - 2012-10)

• Oversaw pastry department operations, implemented new menus, and controlled costs effectively.

Pastry Chef - Daily Bread - Hyderabad

(2010-04 - 2010-07)

• Supervised pastry operations, introduced new products, trained staff in modern techniques, and managed daily rosters.

Chef - RICHS Non-Dairy Whip Topping - Hyderabad

(2006-05 - 2009-11)

• Conducted market analysis and introduced innovative food trends, ensuring high standards of hygiene and quality.

Chef - Mocha Coffee Shop

(2005-11 - 2006-05)

• Planned menus, managed provisioning, and ensured high-quality buffet and a la carte food preparation.

Pastry Chef - Saudi Arabian Airlines Catering - Jeddah

(2004-05 - 2005-10)

• Prepared desserts, pastries, and bakery items under supervision, maintaining high consistency and quality.

Diploma - Hotel Management & Culinary Arts - Indian Institute of Hotel Management and Culinary Arts (2004)

Diploma - Hotel Management - SETWIN (2000)