Key Responsibilities:
Lead and supervise daily pastry and bakery operations
Prepare and present high-quality desserts, pastries, and baked goods
Ensure all items are produced according to recipes, presentation, and brand standards
Develop and innovate new dessert menus in line with concepts and trends
Maintain strict food safety, hygiene, and sanitation standards
Control food cost, portioning, wastage, and inventory levels
Train, coach, and develop pastry team members
Plan production schedules and ensure timely preparation for service
Monitor quality, consistency, and presentation across all outlets
Ensure proper maintenance and cleanliness of pastry equipment and work areas
Support audits, menu updates, and continuous improvement initiatives
Collaborate with Head Chef / Area Chef to meet operational and financial targets
Requirements:
Minimum 6–8 years of experience in pastry, with at least 2 years in a leadership role
Strong expertise in desserts, baking, and pastry techniques
Experience in high-volume restaurants or hotel environments
Strong knowledge of food cost control and kitchen operations
Diploma or Degree in Pastry Arts / Culinary Arts preferred
Strong creativity, attention to detail, and presentation skills
Good leadership, communication, and organizational skills
Ability to work under pressure in a fast-paced environment
Passion for innovation and excellence in pastry arts