Head Pastry Chef

The Head Pastry Chef is responsible for leading all pastry and bakery operations for the central kitchen, ensuring consistent quality, innovation, food safety, and efficient production. The role oversees recipe development, team management, inventory control, and production planning for cakes, desserts, pastries, and related products supplied to retail outlets and clients.

Key Responsibilities

• Manage daily pastry and bakery production operations.
• Develop and standardize recipes, presentation, and quality standards.
• Ensure consistency in taste, appearance, and portion control.
• Lead and train pastry kitchen staff.
• Monitor food cost, wastage, and inventory levels.
• Ensure compliance with food safety and hygiene standards.
• Coordinate with operations and sales teams for production planning.
• Introduce seasonal and innovative pastry products.
• Supervise equipment maintenance and kitchen cleanliness.
• Handle supplier coordination for pastry ingredients and materials.

Requirements

• Diploma or Degree in Culinary Arts or Pastry.
• Minimum 7–10 years of pastry experience in F&B/Hospitality.
• Experience in central kitchen or high-volume production preferred.
• Strong leadership and team management skills.
• Knowledge of HACCP and food safety standards.
• Creativity and strong product development skills.

Work Location: In person