Head Pastry Chef for Bakery and Cafe

Job Description: Head Pastry Chef for Bakery and Cafe

Position Title: Head Pastry Chef

Reports To: Executive Chef / General Manager

Employment Type: Full-Time

Job Summary:

We are seeking an experienced and creative Head Pastry Chef to lead the pastry and bread production for our bakery and cafe. The ideal candidate will have extensive expertise in artisan bread making, a passion for crafting high-quality pastries, and a proven track record in quality control, system development, operational manuals, and cost management. This role requires a hands-on leader who can innovate, maintain consistency, and drive operational excellence while fostering a collaborative and efficient team environment.

Key Responsibilities:

1- **Pastry and Bread Production:

Oversee the creation, preparation, and presentation of a diverse range of artisan breads, pastries, cakes, desserts, and other baked goods that align with the bakery and cafe’s brand and quality standards.

Develop and execute seasonal menus, incorporating innovative recipes and techniques while maintaining consistency in flavor, texture, and presentation.

Ensure all products meet high aesthetic and taste standards, reflecting current industry trends and customer preferences.

2- **Bread Expertise:

Demonstrate advanced knowledge and hands-on experience in artisan bread production, including sourdoughs, whole grain breads, and specialty loaves.

Manage fermentation processes, dough hydration, and baking techniques to ensure exceptional bread quality and consistency.

Source and select high-quality ingredients for bread production, maintaining relationships with suppliers to ensure consistency and cost-effectiveness.

3- **Quality Control:

Implement and enforce strict quality control measures to ensure all products meet the bakery’s standards for taste, texture, appearance, and freshness.

Conduct regular inspections of raw materials, production processes, and finished products to maintain consistency and compliance with food safety regulations.

Train staff on quality standards and ensure adherence to recipes and presentation guidelines.

4- **System Development and Operational Manuals:

Design and implement efficient production systems to streamline operations, minimize waste, and maximize productivity.

Develop and maintain comprehensive operational manuals, including standardized recipes, production schedules, and SOPs (Standard Operating Procedures) for pastry and bread production.

Continuously evaluate and improve systems to enhance workflow, scalability, and team performance.

5- **Cost Control and Inventory Management:

Monitor and control food and labor costs to meet budgetary goals without compromising quality.

Implement inventory management systems to track ingredient usage, reduce waste, and optimize stock levels.

Negotiate with suppliers to secure cost-effective, high-quality ingredients while maintaining strong vendor relationships.

6- **Team Leadership and Training:

Lead, mentor, and train a team of pastry chefs, bakers, and support staff, fostering a culture of creativity, collaboration, and accountability.

Schedule staff efficiently to meet production demands while maintaining a positive and productive work environment.

Conduct performance evaluations and provide ongoing feedback to support professional development.

7- **Health, Safety, and Compliance:

Ensure compliance with all local health, safety, and sanitation regulations, including HACCP and food safety standards.

Maintain a clean and organized kitchen, ensuring all equipment is properly maintained and used safely.

Stay updated on industry regulations and best practices to ensure the bakery remains compliant.

8- **Customer and Business Engagement:

Collaborate with the cafe management team to align pastry and bread offerings with customer preferences and market trends.

Participate in customer-facing events, such as tastings or workshops, to promote the bakery’s products and brand.

Provide input on marketing initiatives, including product photography, menu descriptions, and social media promotions.

Qualifications and Skills:

• Must be currently available in Bahrain.
• Minimum of 5-7 years of professional experience in pastry and bread production, with at least 2-3 years in a leadership role.
• Extensive expertise in artisan bread making, including sourdough and specialty breads.
• Proven experience in quality control, system development, and creating operational manuals.
• Strong understanding of cost control, inventory management, and budgeting in a bakery or food service environment.
• Exceptional leadership and communication skills, with the ability to train and motivate a diverse team.
• Creative flair and passion for developing innovative recipes and staying ahead of industry trends.
• Knowledge of food safety regulations and best practices (e.g., ServSafe certification or equivalent).
• Ability to work in a fast-paced environment, manage multiple priorities, and meet deadlines.
• Proficiency in bakery equipment, including mixers, ovens, proofers, and sheeters.
• Culinary or baking/pastry degree preferred but not required; equivalent experience considered.

Job Type: Full-time