Head Pastry Chef

PURPOSE OF POSITION

The Pastry Chef serves as the creative and operational leader of BABA ROMA's pastry and bakery division, responsible for driving innovation, maintaining exceptional quality standards, and leading production across all pastry operations. This role is essential for establishing the brand's reputation in the pastry market through signature creations, ensuring consistent product excellence, and building a skilled team capable of delivering artisanal quality at scale while maintaining strict food safety and operational efficiency standards.

KEY ROLES & RESPONSIBILITIES

• Lead daily production of all pastry and bakery items, ensuring exceptional quality and presentation standards
• Establish and maintain strict recipe standards, portion controls, and presentation guidelines to ensure product uniformity
• Implement structured production workflows, baking schedules, and inventory controls to maximize efficiency and minimize waste
• Monitor daily wastage and implement strategies to reduce production losses
• Ensure selection of high-quality ingredients and maintain supplier relationships
• Manage inventory levels collaboratively with the team to ensure optimal stock levels
• Create and refine signature pastries, seasonal collections, and new product lines aligning with brand identity and market trends
• Recipe rectification and continuous improvement as required
• Collaborate with Marketing team for product content creation and promotional activities
• Push culinary boundaries through creativity and product innovation
• Recruit, train, and lead a skilled pastry and bakery team, fostering a culture of discipline, creativity, and excellence
• Select top calibre chefs to form a highly skilled pastry and bakery team
• Train and mentor staff to ensure consistent quality reproduction across all products
• Manage staff roster for optimal productivity and coverage
• Develop and implement comprehensive training programs for team development
• Enforce HACCP protocols, hygiene regulations, and safety standards to uphold the highest level of food safety and cleanliness
• Manage and maintain state-of-the-art pastry/bakery equipment, ovens, and tools ensuring seamless production
• Monitor and request bakery and pastry inventory to ensure adequate availability of tools and equipment
• Report production challenges or operational concerns according to company reporting standards
• Manage custom cakes, corporate orders, and B2B production, delivering exceptional tailored pastry experiences
• Work closely with Culinary and Operations teams to ensure smooth coordination and product availability
• Meet with suppliers for custom items and top-quality ingredient sourcing
• Analyse production data, optimize workflow, and manage costs effectively

PERSONAL ATTRIBUTES

• Exceptional creativity and artistic vision for pastry design and presentation
• Strong leadership and mentoring abilities to develop and inspire team members
• Keen eye for aesthetics and precision, ensuring flawless execution
• Passion for culinary excellence and continuous learning
• Detail-oriented approach to maintaining quality and consistency standards
• Innovative mindset for pushing culinary boundaries and creating signature items
• Strong organizational skills for managing complex production schedules
• Excellent communication abilities for cross-departmental collaboration
• Problem-solving capabilities for addressing production challenges
• Adaptability to work in fast-paced, high-volume production environments
• Professional integrity and commitment to food safety standards
• Cultural sensitivity for working with diverse teams and clientele

QUALIFICATIONS & EXPERIENCE

• Minimum 5+ years of professional pastry experience with at least 3 years in a leadership role
• Experience in luxury hotel, high-end patisserie, or central kitchen operations
• Expertise in modern and classical pastry techniques, including laminated dough, mousse-based desserts, chocolate work, sugar artistry, and plated desserts
• Deep understanding of ingredient interactions, fermentation, and advanced pastry science
• Proven ability to scale up production while maintaining artisanal quality and consistency
• Strong leadership skills with experience in mentoring and managing diverse pastry teams
• PIC Certification and sound knowledge of HACCP protocols, food safety regulations, and kitchen best practices
• Tech-savvy with proficiency in Excel, inventory software, and ERP systems for production tracking and planning
• Professional pastry certification from a recognized culinary institute preferred
• Excellent English communication skills
• Physical stamina to work in kitchen environments for extended periods
• Ability to work flexible hours including early mornings, weekends, and holidays
• Experience with cost analysis and budget management for pastry operations

Job Type: Full-time

Experience:

• Central Kitchen : 5 years (Required)
• Pastry/Bakery: 5 years (Required)
• HACCP protocols, food safety regulations: 2 years (Required)