Senior Pastry Chef

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)

Key Skills

• Culinary Experience
• Food Handling
• Restaurant Experience
• Food Preparation Experience
• Kitchen Experience
• Hotel Experience
• Taleo
• Cake Decorating
• Cooking
• Baking
• Sanitation
• Knife Skills

Employment Type : Full Time

Experience : years

Vacancy : 1