Job description

We are looking for Head Pastry Chef who is responsible for leading and overseeing all pastry operations, including menu development, production management, quality control, cost management, and team leadership. This role requires exceptional technical expertise, strong leadership skills, creativity, and a passion for delivering high-quality and innovative pastry products while maintaining operational excellence and financial targets.

Responsibilities and Obligations:

Pastry Operations & Menu Development

Lead the planning, development, and execution of the café’s pastry and dessert menu, including cakes, tarts, pastries, bread, cookies, plated desserts, and specialty items. Drive innovation by developing seasonal offerings and incorporating new trends, techniques, and customer preferences.

Ensure consistency, presentation standards, taste quality, and portion control across all pastry products.

Collaborate with the Executive Chef and management team for special promotions, festive menus, and event-specific dessert concepts.

Standardize recipes and maintain accurate documentation for production consistency.

Leadership & Team Management

Lead, supervise, and mentor the pastry team including Sous Pastry Chefs, pastry chefs, bakers, and commis.

Delegate tasks effectively to ensure smooth workflow and timely production.

Provide structured training on techniques, recipes, hygiene standards, and presentation. Conduct performance evaluations and provide constructive feedback.

Promote teamwork, accountability, and a positive working environment.

Quality Control & Production Management

Oversee daily production to ensure high standards in taste, appearance, and freshness. Conduct regular quality checks and tasting sessions.

Maintain strict hygiene, cleanliness, and organization within the pastry kitchen.

Ensure compliance with all food safety and sanitation standards.

Cost Control & Inventory Management

Manage food cost targets for the pastry section in coordination with management.

Monitor ingredient usage, minimize waste, and optimize productivity.

Oversee ordering, receiving, storage, and stock rotation of all pastry ingredients and supplies.

Ensure proper maintenance and functionality of all pastry equipment.

Control inventory levels and conduct regular stock audits.

Customer Service & Brand Standards

Ensure pastry offerings align with brand standards and customer expectations.

Review and respond to guest feedback, implementing improvements when necessary.

Uphold the CHAMPS mindset:

Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, S*peed of Service

Self-Management

Adhere to company grooming standards and time & attendance policies.

Actively participate in professional development and training initiatives.

Demonstrate professionalism, accountability, and leadership at all times.

Health, Safety & Security

Ensure full compliance with health, hygiene, food safety, and fire life safety regulations.

Familiarize the team with emergency and evacuation procedures.

Report and document all incidents, accidents, and near misses promptly to the Executive Chef and HR Manager.

General Responsibilities

Comply with the Company’s Corporate Code of Conduct.

Demonstrate company values and expected behaviours.

Perform additional duties as assigned by management in line with business objectives.

Qualifications & Requirements

Proven experience as a Head Pastry Chef or Executive Pastry Chef in a high-volume café, restaurant, or hotel environment.

Strong technical knowledge of baking methods, advanced pastry techniques, chocolate work, sugar artistry, bread production, and cake decoration.

Demonstrated leadership experience with the ability to manage, train, and motivate a pastry team effectively.

Comprehensive knowledge of kitchen hygiene practices, HACCP principles, and occupational health & safety standards.

Solid understanding of food cost control, inventory management, and budgeting within the pastry section.

Proven track record of developing innovative, high-quality pastry menus and maintaining consistency in production.

Ability to lead and perform efficiently in a fast-paced, high-pressure environment.

Excellent organizational and time management skills with strong attention to detail.

Strong interpersonal, communication, and problem-solving abilities.

Customer-focused mindset with a genuine passion for delivering exceptional service and product quality.

Positive attitude, professional demeanor, and strong work ethic.

Highly responsible, reliable, and able to maintain confidentiality when required.

Flexibility to work evenings, weekends, and public holidays as per business needs.

University or College Degree in Culinary Arts, Pastry Arts, Hospitality Management, or a related discipline is an advantage.

Skills

Technical Skills

• Advanced pastry and dessert production
• Artisan bread and viennoiserie production
• Cake decoration and finishing techniques
• Chocolate work and confectionery
• Sugar artistry and decorative techniques
• Recipe development and standardization
• Menu planning and seasonal menu creation
• Food presentation and plating
• Portion control and product consistency
• Bakery and pastry production planning

Leadership & Management Skills

• Team leadership and supervision
• Staff training and coaching
• Performance management and evaluation
• Task delegation and workflow management
• Team motivation and mentoring
• Conflict resolution
• Decision-making and problem-solving

Operational Skills

• Production planning and scheduling
• Kitchen operations management
• Quality assurance and quality control
• Inventory management
• Stock control and stock rotation (FIFO)
• Purchasing and supplier coordination
• Equipment maintenance oversight
• Waste reduction and productivity optimization

Financial & Business Skills

• Food cost control
• Budget management
• Cost analysis
• Profitability management
• Resource planning
• Financial awareness within kitchen operations

Food Safety & Compliance

• HACCP implementation
• Food safety and sanitation standards
• Health and hygiene compliance
• Fire and life safety awareness
• Occupational health and safety practices
• Incident reporting and documentation

Customer & Brand Skills

• Customer satisfaction management
• Guest feedback analysis and resolution
• Brand standards implementation
• Product innovation
• Trend awareness in pastry and bakery

Soft Skills

• Creativity and innovation
• Strong leadership
• Excellent communication skills

Computer Skills (Preferred)

• Microsoft Office (Word, Excel, Outlook)