Senior Pastry Chef

Job Purpose
The Senior Pastry Chef leads the pastry and dessert section of the kitchen, creating high-quality baked goods, desserts, and confectionery items. The role involves menu development, supervision of the pastry team, maintaining hygiene standards, and ensuring consistent presentation and taste of all pastry products.
 
Key Responsibilities
Pastry & Dessert Production

• Prepare and create a variety of baked goods, desserts, pastries, chocolates, and plated desserts.
• Maintain consistency, taste, and presentation in all products.
• Innovate and develop seasonal dessert menus and special creations.
• Oversee large-scale production for banquets, buffets, and events.

Team Leadership & Training

• Supervise and mentor junior pastry chefs and kitchen assistants.
• Allocate duties, monitor performance, and provide training on techniques and standards.
• Promote teamwork, discipline, and motivation within the pastry team.

Quality Control & Standards

• Ensure all pastries and desserts meet high standards of quality and presentation.
• Maintain proper portion control, consistency, and plating techniques.
• Adhere to all hygiene, food safety, and kitchen operational standards (HACCP).

Stock & Inventory Management

• Manage ingredients, supplies, and equipment for the pastry section.
• Ensure proper storage, rotation, and minimisation of waste.
• Assist in ordering, budgeting, and cost control of pastry ingredients.

Collaboration & Event Support

• Coordinate with F&B and kitchen teams for special events, banquets, and function catering.
• Prepare desserts and pastries for room service, banquets, and buffet presentations.
• Contribute ideas for seasonal or themed events.

Maintenance & Compliance

• Maintain cleanliness, organisation, and safety in the pastry section.
• Ensure proper use and care of kitchen equipment.
• Stay up-to-date with industry trends and best practices.

Qualifications

• Diploma or Certificate in Pastry Arts, Culinary Arts, or Professional Cookery.
• Food Safety / HACCP certification (essential).

Experience

• 5+ years professional pastry experience.
• At least 2 years in a senior or supervisory role.
• Experience in hotels, lodges, resorts, or high-volume catering is advantageous.

Technical Skills

• Advanced knowledge of pastry, desserts, bread, chocolate, and confectionery techniques.
• Strong knowledge of plating, presentation, and decoration skills.
• Understanding of menu costing, portion control, and kitchen management.
• Proficient in kitchen hygiene, safety, and quality control.

Core Competencies

• Leadership and team management.
• Creativity and innovation in desserts and pastry creations.
• Excellent organisational and multitasking skills.
• Strong attention to detail and consistency.
• Problem-solving and decision-making abilities.

Personal Attributes

• Passionate about pastry and culinary excellence.
• Calm, professional, and reliable under pressure.
• Motivated, proactive, and hands-on leader.

Creative, innovative, and up-to-date with trends in pastry arts.