Pastry Chef

Production & Quality Control

• Plan, prepare, and execute all pastry, bakery, and dessert items according to recipes and standards.
• Ensure consistent quality, presentation, and taste across all pastry products.
• Monitor the production process to minimize waste and optimize efficiency.
• Maintain cleanliness, organization, and hygiene in the pastry kitchen at all times.

Menu Development

• Develop new and creative pastry and dessert recipes aligned with current trends and customer preferences.
• Collaborate with the Executive Chef and management to design seasonal menus and special promotions.
• Adjust recipes and portion sizes based on costing and profitability.

Inventory & Cost Management

• Manage ordering, receiving, and storage of pastry ingredients and supplies.
• Monitor inventory levels and control food costs to meet budget targets.
• Ensure proper rotation, labeling, and storage of all ingredients and finished goods.

Team Leadership & Training

• Supervise, train, and mentor pastry team members to ensure skill development and productivity.
• Schedule and assign tasks to pastry staff based on daily production requirements.
• Conduct regular evaluations and provide constructive feedback to improve team performance.

Hygiene & Safety Compliance

• Enforce adherence to food safety, sanitation, and HACCP standards.
• Ensure all pastry team members follow hygiene and grooming standards.
• Report maintenance issues and equipment malfunctions promptly.

Collaboration & Communication

• Work closely with the culinary, service, and events teams to ensure timely delivery of pastry items.
• Coordinate with purchasing and store departments for supply needs.
• Support catering events, special functions, and large-scale productions when required.