Job Description

Key Responsibilities

Menu Development

: Spearhead the creation and execution of all pastry and dessert menus, ensuring they reflect high standards of taste, innovation, and presentation.

Team Leadership

: Manage and mentor a team of pastry chefs and kitchen staff, fostering a collaborative environment that encourages creativity and continuous improvement.

Quality Control

: Oversee the preparation and presentation of all pastry items, ensuring consistency and quality in every dish served.

Inventory Management

: Monitor inventory levels of baking ingredients, order supplies as needed and maintain budgetary constraints.

Hygiene and Safety

: Ensure compliance with health and safety regulations, maintaining rigorous standards of cleanliness and sanitation in the pastry kitchen.

Recipe Development

: Create and refine recipes, incorporating seasonal ingredients and contemporary trends to enhance the dessert offerings.

Collaboration

: Work closely with other kitchen departments to coordinate the preparation and timing of dessert service, ensuring a seamless dining experience for guests.

Required Skills and Qualifications

Culinary Education

: Formal training in culinary arts, with a specialization in pastry and baking preferred.

Experience

: Proven experience as a Pastry Chef, with a minimum of 3-5 years in a leadership role within a high-volume kitchen.

Creativity

: Strong creative skills with the ability to design visually appealing and innovative desserts.

Technical Skills

: Mastery of pastry techniques, including baking, decorating, and presentation skills.

Leadership

: Excellent leadership and communication skills, with the ability to inspire and develop a team.

Time Management

: Strong organizational skills and the ability to work efficiently under pressure in a fast-paced environment.
Job Types: Full-time, Permanent

Application Deadline: 12/08/2025