Junior Pastry Chef

Epicure Frozen Foods Logo
Epicure Frozen Foods & Beverages Pvt. Ltd.

Epicure Frozen Foods & Beverages Pvt. Ltd. started by Sanjay Tandon in 2005 is a well-known name in the field of ambient and temperature-controlled food products. Today, they are one of the leading importers of ambient and temperature-controlled food products.

To strengthen its foothold in the market, Epicure continuously upgrades its list of ambient and temperature-controlled foods and beverages. At present, they are importing 500 supreme quality products, manufactured by 30 different renowned brands of America, Europe and Australia.

Their product portfolio includes a wide range of Cheese, Creams, Butter, Frozen Fruits & Purees, Beverages, Bakery Ingredients, Chocolates, Pasta, and Confectionery.

The leading brands include Elle & Vire, Milkana, ILE de France, Tartare, Saint Agur, Coeur de Lion, Chavroux, Le Rustique, Giovanni Ferrari, Friesland, Grandma Singelton, Delaktis, Daily Dairy, Mammen OST, Sterilgarda in temperature control category. For ambient products they represent Torani, Sacla, Granini, Villars, Bonduella, Veliche, Grands Moulins, St. Michel, Peanut Butter & Co.

The company is patronage by ITC Hotels, Taj Hotels, Radisson, the Leela, Shangri-La, Marriott, The Claridges, Starbucks along with leading gourmet retail chains like Nature’s Basket, Le Marche, Foodhall & Food Bazaar. Epicure distribution network is spread all across India and with large number of reliable and distinguished distribution and channel partners in the cities such as: Delhi, Bangalore, Mumbai, Hyderabad, Chennai, Kolkata, Pune and Goa. To sustain high growth rate, they have constituted state-of-the-art warehouses in New Delhi, Mumbai, Bangalore, Chennai and Jaipur.

Elle & Vire Logo
Elle & Vire

Elle & Vire was established in 1947 by the Elle & Vire Dairy Cooperative ('Elle' and 'Vire' are names of two small rivers in the Normandy region of France). The brand received international acclaim as a manufacturer of fine quality dairy products and by 1975 the Elle & Vire Cooperative was France's leading exporter of dairy products. Today, the brand is France's No. 5 dairy brand, with more than one out of two French consumers purchasing at least one Elle & Vire product a year, and virtually everyone being familiar with the brand (92% awareness rate).

At the international level, Elle & Vire sells dairy products as varied as milk, butter, cream, desserts and cheese. Elle & Vire is renowned as one of the most innovative brands of dairy products (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT dairy dessert in 1985, the first French spreadable butter in 1992), and is regularly awarded by professionals and consumers.

Elle & Vire is present in more that 120 countries around the globe, in both the retail and food service sectors.

The Elle & Vire Brand in the Foodservice Sector

Elle & Vire offers food service professionals a complete range of top quality, high-performance dairy products. The result of ongoing research and innovation, Elle & Vire products meet the needs of the most demanding Chefs.

Elle & Vire is a standard-setter, accompanying restaurateurs, hoteliers, Pastry Chefs and other food service professionals throughout their careers. An official supplier to the Bocuse d'Or, one of the world's most prestigious culinary competitions, the brand also maintains privileged relationships with some of the greatest cooking and pastry-making schools: the Institut Paul Bocuse, the Ecole du Grand Chocolat Valrhona and the Ecole Lenotre in Paris.

Elle & Vire also offers professionals the opportunity to enjoy ever more innovative free services by becoming a member of the Alliance Elle & Vire. In addition to The Chef's Magazine published 3 times a year and the monthly The Chef's e-news, reporting on the latest gastronomic trends and news, Alliance Elle & Vire members enjoy privileged access to The Chef's Web (www.thechefsweb.com), a lively site featuring articles, recipes, job offers, a forum and food industry events diary.

The Elle & Vire Brand in the Retail Sector

Competing in such different areas as butters, creams, dairy desserts, milk, Elle & Vire always aims at bringing real products advantages to its markets through constant innovations, and a constant update of the recipes and packagings of its products. This dedication aims at offering products with a strong appeal to the consumers. Thanks to the UHT technology, Elle & Vire can preserve the taste, the quality and the security of its products, even on markets where the chilled logistic is a problem. With Elle & Vire Whip up Your Talent!

Junior Pastry Chef
Delta Nutritives

Delta Nutritives is one of the leading suppliers of dessert ingredients and equipments for ice cream manufacture. Understanding the market needs and its growing demand for new and innovative products, the company regularly update its product portfolio, to satisfy the expectations of their customers. Today Delta Nutritives is one of the most reliable suppliers in its product category. They import, manufacture and supply a huge range of dessert ingredients. They have integrated ingredients and their expertise, to offer many of the industry's trusted brands.

Their product range includes Belgium Chocolates from Callebaut, Ice Cream ingredients from Mec3, Italy, Frozen Berries and Purees from Dirafrost and Ravifruit and fruit fillings from Dawn Foods, Belgium. They also manufacture cake premixes, glazes, pastry fillings and fruit fillings for the bakery.

To complement its wide product offerings, they have introduced wide range of decorations and accessories, edible colours and velvet sprays, chocolate moulds and industrial blenders, slush machines and machines for dispensing hot chocolate drinks, transfers sheets.

To provide end to end solutions for the Ice Cream industry they have tied up with Carpigiani and ISA to manufacture premium ice cream.

The company represent CSM Bakery Solutions, an international leader in the baking industry, producing one of the industry’s broadest ranges of products for customers in more than 100 countries. CSM is dedicated to developing and providing solutions that drive customer growth and success. They offer a broad, innovative portfolio of premium quality bakery ingredients, finished products and services for retail and foodservice markets as well as artisan and industrial bakeries

Junior Pastry Chef

Commercial foodservice and food processing equipment

Based in Taiwan and founded in the mid 1970's as a bakery oven factory, JENDAH has engaged in design, manufacture, and sale of bakery, commercial foodservice and food processing equipment for more than 40+ years.

Developed from a local factory to an international company, JENDAH has partnered with a number of leading food equipment providers to sell and support its products.

Today, JENDAH is renowned for high quality products and provide a wide selection of quality solutions such as deck ovens, rotisserie, and countertop baking machines for the bakery, foodservice operations, restaurant, pizza shop, and hypermarket worldwide.

It is represented in India by Mod Kitchen Equipment Pvt. Ltd., Popularly known as "MOD". Based out of New Delhi, MOD Specialises in Turnkey kitchen projects.

MOD is a regular supplier of Bakery & Catering equipment to Hotels of International repute, Bakeries, Coffee Outlets, Restaurants, Educational institutions and Industrial units all over the country.

Junior Pastry Chef

The Windsor Chocolatier is the new masters of art of making chocolate since 2013. They are making couverture (Real) handmade chocolates, developed after extensive research and passion. Windsor brand has been created by Rhea Gupta, an ambitious entrepreneur who learnt chocolate making from renowned chocolatiers in over 15 countries.

Most of the chocolate companies in India, settle for low cost compound chocolate since compound is low cost, easier to handle and easy to transport. Windsor had created its niche in high end premium quality chocolates, manufactured in India. The ingredients used are mostly natural and sourced from leading brands across the world. They add no preservatives, artificial colours or aromas in the chocolate. Though this increases the cost and limits shelf life but being fresh, consumers still prefer them. It does come in varied formats & designs and fancy packing to create advantage for consumer depending on occasion.

Since Indians are now big travelers, they are exposed to high end chocolates manufactured in developed chocolate eating countries. Thus the demand for premium chocolates is increasing. Windsor mission is to offer its consumers premium chocolates, infusing art and science prevalent world over. The company has installed large capacity and has imported machines to meet the demand of fresh chocolate, especially during the high seasons like festivals, marriages and corporate functions. The company wants to be the largest chocolate company in premium chocolate category in coming 5 years.

The company holds 2 'Limca Book of records' - For making heaviest 651 kg of chocolate bar named 'Eleanor' and the tallest Macaron Tower in India of 11 feet height. They also created largest Chocolate Painting of 8 feet height & 20 feet length, which they have applied for next issue of 'Limca Book of Records 2019'.

Junior Pastry Chef
Nestlé Professional

Nestlé Professional is committed to inspire its partners' growth. The company’s vision is "To be an inspiring growth partner that delivers creative, branded food and beverage solutions, enabling operators to innovate and delight their consumers." As part of the world’s largest food and beverage company, Nestlé Professional are passionate about supplying branded solutions that are creative, customized and commercially viable. With over 100 years of knowledge and experience in food and beverage, they share skills with operators and advise them, using its authentic market and industry knowledge, and scientific and technological know-how. Partnering with trusted brand like Nestlé Professional reaps the rewards for operators and help in growing their business.

At Nestlé Professional, they use their global consumer insight to create and deliver profitable new business solutions that are right for operator’s channel. They bring brands that customers trust and love. They also offer the service and training needed to maximize customer satisfaction, efficiency and profitability.

In an increasingly competitive and demanding market, they consistently deliver excellent products that customers can trust. With extensive research, development and qualitative analysis, they aim to create many such innovative products to help operators differentiate their foodservice establishment from the competitors.

Nestlé Professional helps operators to create appealing menu and be on-trend with the recipes. Nestlé Professional helps in developing culinary business offering time and labour saving solutions. It creates business sustainability through global insight into customer preferences. Nestlé Professional provides free advice through their food and beverage professionals, and from marketing, merchandising and sales experts.

Junior Pastry Chef

Fair, direct, sustainable cocoa with the best manufacturing practices, to produce premium couverture is the core competence of this company.

Established in 1908, Felchlin is based in Schwyz, Switzerland. Sourcing quality beans from over 15 origins from around the world. These beans are their most precious resource and they accompany them from their blossoms in the deepest jungles to becoming quality chocolate in the heart of Switzerland.

Felchlin produces a diverse range of Grand Couvertures, fillings and nut products with complete traceability to the origin.

Their manufacturing process like a slow long roast, conching for 72 hours in the traditional longitutude conche is what elevates this company’s products above the rest.

Exporting to over 42 countries, Felchlin’s passion is completely focussed around their products, customer service and innovations.

Accompany Felchlin on their journey and learn more about their passion and Enthusiasm with which they transform cocoa to Chocolate.

Junior Pastry Chef
AKSAI Creations

The source for Best Quality Food Service Products

From the interior design to the presentation of the tabletop, customers expect a lot more from the dining experience. Integrating cutting edge design and state-of-the-art manufacturing with over three decades of experience in tableware for the hospitality industry, AKSAI offers the product performance and service needed to meet the exacting standards of today's hospitality environment.

Aksai offers complete range of products including Kitchenware, Buffetware, Glassware, Barware, Cookware, Pots & Pans, Knives, Flatware, Holloware, Pastry Utensils, Tabletops, Light Kitchen Equipment and Hospitality Accessories. The leading brands represented by Aksai in India are Schott Zwiesel, Villeroy & Boch, Revol, Rosenthal, Robert Welch, Sambonet Paderno, Indel B, Dudson, Carlisle, Cambro, Le Creuset, Robot Coupe, Caddie, Impulse, APS, Tablecraft, Blanco, Waring, WNK, Polyscience, Spring, Hatco, Neumarker.

The company is already supplying its range of products to leading Hotels & Foodservice and Bakery institutions in India. The accuracy and precision of the equipments offered help great deal in developing new techniques to provide innovative tastes and culinary experiences. Aksai offers products designed to help professionals make their operations run smoother, more efficiently and more profitably.

Junior Pastry Chef
Junior Pastry Chef
Junior Pastry Chef
Solutionz Consulting

Solutionz Consulting is a leading provider and innovator of Online Hospitality Solutions to corporate & individual customers. The company seamlessly merges technologies of Hardware, Software and Services to help customers resolve their complicated IT needs.

Based in Gurgaon, Solutionz Consulting operates throughout India and possesses technical expertise, domain knowledge, infrastructure and resources to provide enterprise level solutions to Hotels and F & B outlets.

The company now brings Interactive Digital Menus to the Indian Hospitality Industry. These Digital Menus, apart from offering a host of unique and beneficial features to the restaurant, are extremely easy to navigate and a visual treat to hold and use. They also promise to deliver a world class experience to the guest. This is the latest product from the stable of this seventeen year old IT Company, which prides in providing innovative IT services and solutions to the hospitality sector.

Junior Pastry Chef
The Baking Lab

The Baking Lab offers multiple services in Innovation, Concept & Design Development, Project Management & Delivery, Restaurant Consultancy and Support Systems. They also offer services for Private Dining, Culinary Workshops, Video Recipes and Live Cooking Demonstrations.

The Baking Lab is a complete hospitality consultancy company for the Bakery & Confectionery industry and Patisserie Management services. They have over 10 years of experience working with clients and developing their dreams into a reality. They offer support to achieve increases in revenue, identify expansion opportunities, and utilize their resources to assist hotel and resort owners with all aspects of property management.

Their Executive Team brings decades of combined experience and expertise in the areas of marketing, operations, and positioning to ensure the clients are staged for long-term success. Their goal is to provide a high level of support for bakery and confectionery professionals, and other hospitality management team members looking for business development services in today’s competitive marketplace.

They provide services for variety of properties including: • Commissary kitchens • Standalone Bakeries • Chain of patisserie retail • Boutique hotels • Restaurants • B2B set ups • Banquets & Catering • Up gradation of present infrastructure.

They think in sync with entrepreneurs and encourage associates to take a similar approach when solving problems, developing solutions, and implementing strategies. They encourage hotel management team members to implement independent initiatives when appropriate and develop strategies that work for their unique properties. Their operations approach is based on time-tested strategies and input from their associates. They ensure that each property is running at the optimal level and work to reduce or eliminate inefficiencies in all areas of operations.

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Hospitality Partners