Executive Pastry Chef

Pay not listed

Job Description

Prepare and present a variety of pastries, desserts, cakes, breads, chocolates, and baked goods to the highest quality standards.
Develop seasonal and innovative dessert menus in collaboration with the Executive Chef.
Ensure consistency in taste, quality, portioning, and presentation of all pastry items.
Prepare and maintain standardized recipes and recipe specifications.
Develop and maintain accurate recipe costing and menu costing to achieve food cost targets.
Monitor pastry food costs, control waste, and implement cost-saving measures without compromising quality.
Manage inventory, conduct regular stock checks, and ensure efficient utilization of ingredients to minimize losses.
Forecast ingredient requirements and prepare purchase requisitions based on operational needs.
Ensure compliance with food safety, hygiene, and HACCP standards at all times.
Supervise, train, coach, and motivate pastry team members to maintain high standards of quality and productivity.
Ensure proper use, care, and maintenance of pastry equipment and report any maintenance requirements.
Coordinate with other kitchen departments to support restaurant, banquet, buffet, and special event operations.
Maintain a clean, organized, and safe work environment in accordance with company policies and standard operating procedures.

Diploma or Certificate in Pastry, Bakery, Culinary Arts, or a related field.
Minimum of 3–5 years of experience as a Pastry Chef or in a similar role within a hotel, resort, or fine dining establishment.
Strong knowledge of pastry techniques, baking methods, chocolate work, sugar craft, and dessert presentation.
Good understanding of recipe costing, food cost control, inventory management, and purchasing procedures.
Knowledge of HACCP and food safety regulations.
Creative mindset with strong attention to detail.
Strong leadership, communication, and organizational skills.
Ability to work efficiently in a fast-paced environment.