Head Pastry

Key Responsibilities

• Oversee all pastry and dessert production, ensuring excellence in taste, presentation, and quality.
• Design and develop new pastry menus, seasonal items, and special event desserts aligned with brand standards.
• Supervise and train pastry team members, fostering creativity and skill development.
• Manage daily production schedules, ensuring timely delivery and consistency.
• Monitor inventory, order supplies, and manage cost control for ingredients and materials.
• Maintain proper food storage, temperature control, and hygiene as per HACCP and food safety standards.
• Collaborate with the Executive Chef and F&B team for menu planning and event catering.
• Ensure cleanliness, organization, and maintenance of pastry workstations and equipment.
• Conduct regular quality checks and tastings to uphold product excellence.
• Maintain accurate production records, recipes, and costing sheets.

Qualifications & Experience

• Diploma or degree in Culinary Arts / Pastry & Confectionery / Hospitality Management.
• Minimum 6–8 years of pastry experience, with at least 2–3 years in a leadership or head pastry role.
• Expertise in classic and modern pastry techniques, plated desserts, chocolate work, and sugar artistry.
• Strong knowledge of menu engineering, costing, and kitchen operations.
• Passion for creativity, innovation, and visual presentation.
• Excellent leadership, time management, and communication skills.
• Sound knowledge of food safety, hygiene, and HACCP compliance.

Job Type: Full-time