Pastry Chef

Job Description

The Head Chef Patisserie is responsible for leading and managing the pastry kitchen operations. This role involves developing new dessert recipes, supervising pastry chefs and bakers, ensuring the highest standards of quality and presentation, and maintaining cost control and hygiene standards. Key Responsibilities: Menu Development: Design and innovate dessert and pastry menus aligned with current trends and customer preferences. Regularly introduce seasonal and festive specials. Kitchen Management: Supervise, train, and motivate pastry team members. Ensure all pastries and desserts are prepared to high standards consistently. Organize production schedules and delegate tasks efficiently. Quality & Hygiene: Enforce strict adherence to hygiene, sanitation, and safety standards (HACCP). Maintain cleanliness and organization of the pastry kitchen at all times. Cost Control & Inventory: Monitor and control food costs, portion sizes, and waste. Manage inventory of ingredients and ensure proper stock rotation. Liaise with suppliers for procurement of high-quality ingredients. Team Leadership: Conduct training and performance reviews of pastry team members. Foster a positive and collaborative kitchen environment. Customer Experience: Collaborate with F&B service teams for dessert presentation and guest feedback. Attend events and functions to present signature creations as required. Qualifications & Skills: Degree/Diploma in Culinary Arts, with specialization in Baking and Patisserie. 5+ years of experience in a professional pastry kitchen, with at least 2 years in a supervisory role. Expertise in classic and modern pastry techniques, chocolate work, sugar art, and plated desserts. Strong leadership, organizational, and time management skills. Creativity, attention to detail, and passion for excellence. Knowledge of food safety and sanitation standards. Preferred Experience: Experience in 5-star hotels, luxury patisseries, or high-end bakeries. Exposure to international pastry trends and techniques. Familiarity with menu costing and kitchen management software