Chef

CHEF - BAKERY & PASTRY

The Chef – Bakery & Pastry oversees the entire bakery and pastry production, ensuring the highest quality in taste, presentation, consistency, and creativity. This role manages production schedules, recipe development, staff training, hygiene compliance, and product innovation

The Chef is responsible for leading the preparation and production of high-quality viennoiseries and artisan breads. This role focuses on dough development, fermentation techniques, shaping, proofing, and baking consistency, while managing a team of bakers to ensure efficient daily operations.

Key Responsibilities:

• Oversee daily operations of bakery and pastry kitchen (cakes, tarts, croissants, cookies, plated desserts, etc.)
• Lead daily production of like; croissant, danish bread, cookies.
• Develop and standardize recipes with detailed costing.
• Ensure high-quality output across all products, maintaining flavor, appearance, and texture.
• Manage inventory and ordering of raw materials and supplies.
• Lead and train pastry chefs, bakers, and kitchen assistants.
• Innovate new seasonal items and signature desserts aligned with brand vision.
• Monitor proper storage and shelf-life of all ingredients and products.
• Ensure hygiene, food safety, and cleanliness according to HACCP standards.
• Work closely with Operations and Front of House for product launches and displays.
• Schedule staff rosters and manage performance Requirements:
• Minimum 5–7 years of experience in pastry and bakery production, with at least 3 years in a leadership role.
• Diploma or degree in Culinary Arts or Pastry/Baking.
• Strong technical knowledge of pastry techniques, flavor profiles, and baking science.
• Proficient in managing kitchen operations, inventory, and cost control.
• Creative, detail-oriented, and organized.
• Ability to lead, motivate, and train a diverse team.
• Familiar with international and local dessert trends.
• Expertise in sourdough, laminated dough, and traditional bread-making methods.
• Strong understanding of fermentation, hydration levels, and baking temperatures.
• Skilled in shaping and handcrafting products to artisanal standards.
• Ability to work early mornings or overnight shifts, as required.
• Excellent time management and team leadership skills.
• Knowledge of industrial and traditional baking equipment.

Job Types: Full-time, Temporary, Contract
Contract length: 24 months