Job Description

Key Responsibilities

Pastry Production & Creativity

Plan, prepare, and produce a wide variety of pastries, desserts, cakes, breads, and other baked goods. Ensure high standards of taste, quality, presentation, and consistency. Design and introduce new pastry items, seasonal specials, and customized orders. Follow recipes and techniques precisely while also contributing creative input.

Operations & Quality Control

Ensure compliance with food hygiene, health, and safety standards. Monitor ingredient freshness, quality, and proper storage. Maintain cleanliness, order, and organization of the pastry kitchen at all times. Ensure proper use and maintenance of pastry tools and equipment.

Inventory & Cost Management

Manage inventory of ingredients and pastry supplies. Place orders with suppliers and monitor deliveries for accuracy and quality. Control waste and optimize ingredient usage to meet cost targets.

Team Leadership & Training

Supervise and coordinate pastry staff, assigning daily tasks and responsibilities. Train and mentor junior pastry cooks and kitchen staff. Foster a positive and collaborative working environment within the kitchen.

Collaboration & Service

Work closely with restaurant/cafe managers, chefs, and baristas to ensure menu coordination. Support event and catering orders with customized pastry creations. Ensure smooth service during peak hours and special occasions.

Qualifications & Skills

Diploma or degree in Culinary Arts, Patisserie, or equivalent. Proven experience as a Pastry Chef or in a similar pastry/bakery role (minimum 3-5 years). Expertise in pastry techniques, chocolate work, sugar art, and bread-making. Strong knowledge of food safety and hygiene regulations. Creativity and artistic flair with excellent attention to detail. Strong organizational, time management, and multitasking skills. Ability to work under pressure in a fast-paced environment. Flexibility to work early mornings, weekends, and holidays as needed.
Job Type: Full-time