Position Overview

The Head Pastry Chef will be responsible for overseeing the pastry department and ensuring the highest standards of culinary excellence. This role involves not only the crafting of exquisite pastries and desserts but also the management of kitchen staff, inventory, and cleanliness to maintain an exceptional dining experience.

Job Responsibilities

• Develop and design new pastry and dessert recipes that meet the innovative vision of the company.
• Manage daily pastry production and oversee the quality control of all pastry items served.
• Supervise and train pastry staff, ensuring they adhere to safety and sanitation standards.
• Maintain inventory and place orders for all pastry ingredients and supplies.
• Collaborate closely with other kitchen departments to ensure cohesive menu planning and execution.
• Monitor and manage food costs, labor costs, and operational expenses to maximize profitability.
• Stay updated on industry trends and techniques to keep the pastry menu fresh and innovative.
• Participate in events and promotions to showcase pastry items to clients and customers.
• Implement and uphold all health and safety regulations in the pastry kitchen.

Essential Qualifications

• A degree in Culinary Arts or Pastry and Baking or a related field.
• Excellent knowledge of various pastry techniques and dessert presentations.
• Strong leadership, communication and team management skills.
• Exceptional creativity and passion for pastry art.
• Ability to work under pressure and meet deadlines.

Desired Experience

• A minimum of 5 years of experience in pastry kitchen operations, with at least 2 years in a supervisory role.
• Experience in fine dining establishments or upscale hotels is preferred.
• Proven track record of successfully managing a pastry team.
• Prior experience in menu development and cost control is a strong advantage.