Senior Pastry Chef

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Job Objective

To lead and develop the pastry section within the kitchen, overseeing the full production of a wide range of high-quality desserts and pastries, ensuring consistency, creativity, and alignment with the establishments standards and guest satisfaction.

Key Duties and Responsibilities

• Production & Supervision: Prepare and execute a variety of desserts, pastries, cakes, tarts, baked goods, and event-specific items. Supervise the day-to-day operations of the pastry section, including preparation, baking, cooling, decorating, and presentation. Ensure consistent quality in taste, texture, and appearance of all pastry products.
• Innovation & Development: Design and update seasonal dessert menus and create new recipes aligned with current trends. Collaborate with Executive Chefs and F&B management to develop customized desserts for events, tasting menus, or VIP requests.
• Team Management: Lead, train, and mentor junior pastry chefs, assistants, and trainees. Organize team schedules, delegate tasks, and evaluate performance. Promote a collaborative and professional working environment that encourages creativity and growth.
• Quality & Hygiene Control: Ensure strict adherence to hygiene and food safety standards (HACCP). Monitor storage practices, ingredient freshness, and product shelf life. Conduct internal inspections and maintain cleanliness and safety of the pastry area.

Qualifications & Experience

• Diploma or professional certificate in Culinary Arts, specializing in Pastry or Bakery.
• Minimum 5 years of hands-on experience in pastry production, with at least 2 years in a supervisory or leadership role.
• Advanced knowledge of French and international pastry techniques (Crème Pâtissière, mousse, entremets, macarons, choux pastry, sugar work, etc.).
• Experience with dietary-specific desserts (gluten-free, low-sugar, vegan) is a strong plus.

Skills & Competencies

• High creativity and a strong eye for detail in pastry presentation.
• Excellent leadership and organizational skills.
• Strong time management and ability to work under pressure.
• Effective communication and team collaboration.
• Commitment to hygiene, safety, and culinary excellence.

Sample Products Overseen

• Chocolate & berry mousse
• Signature éclairs with creative fillings
• Fresh fruit tarts
• Multi-layer entremets and specialty cakes
• Croissants and filled viennoiseries
• Elegant desserts for weddings and events
• Pastry buffets for high-end dining outlets
• Modern plated desserts using advanced techniques (e.g., mirror glaze, molecular elements)

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality