HEAD PASTRY CHEF

Key Responsibilities:

• Plan, develop, and execute a variety of pastries, desserts, and baked goods in line with brand standards.
• Supervise and train pastry team members to ensure consistent product quality and efficiency.
• Create seasonal menus and new product innovations for promotions and events.
• Oversee daily operations of the pastry section, including inventory control, production scheduling, and food costing.
• Ensure compliance with hygiene, food safety, and sanitation standards (HACCP).
• Manage ingredient sourcing and maintain cost efficiency while ensuring top-quality raw materials.
• Coordinate with kitchen and service teams for smooth and timely delivery of pastry items.
• Conduct regular tastings, quality checks, and performance evaluations for team members.
• Monitor equipment maintenance and ensure safe and efficient kitchen operations.

Qualifications:

• Diploma or Degree in Culinary Arts / Pastry & Bakery or equivalent certification.
• Minimum 5 years of experience in pastry and bakery production, including 2+ years in a leadership role.
• Proven experience in an F&B group, hotel, or fine dining setup preferred.
• Strong knowledge of dessert plating, artisan breads, and modern pastry techniques.
• Creative flair and ability to innovate while maintaining product consistency.
• Excellent leadership, communication, and organizational skills.
• Knowledge of kitchen safety and sanitation standards.

Job Type: Full-time