Senior Pastry Chef
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Salary Not Disclosed
1 Vacancy
Job Description
Job Objective:
To lead and develop the pastry section within the kitchen overseeing the full production of a wide range of high-quality desserts and pastries ensuring consistency creativity and alignment with the establishments standards and guest satisfaction.
Key Duties and Responsibilities:
Production & Supervision:
- Prepare and execute a variety of desserts pastries cakes tarts baked goods and event-specific items.
- Supervise the day-to-day operations of the pastry section including preparation baking cooling decorating and presentation.
- Ensure consistent quality in taste texture and appearance of all pastry products.
Innovation & Development:
- Design and update seasonal dessert menus and create new recipes aligned with current trends.
- Collaborate with Executive Chefs and F&B management to develop customized desserts for events tasting menus or VIP requests.
Team Management:
- Lead train and mentor junior pastry chefs assistants and trainees.
- Organize team schedules delegate tasks and evaluate performance.
- Promote a collaborative and professional working environment that encourages creativity and growth.
Quality & Hygiene Control:
- Ensure strict adherence to hygiene and food safety standards (HACCP).
- Monitor storage practices ingredient freshness and product shelf life.
- Conduct internal inspections and maintain cleanliness and safety of the pastry area.
Qualifications & Experience:
- Diploma or professional certificate in Culinary Arts specializing in Pastry or Bakery.
- Minimum 5 years of hands-on experience in pastry production with at least 2 years in a supervisory or leadership role.
- Advanced knowledge of French and international pastry techniques (Crème Pâtissière mousse entremets macarons choux pastry sugar work etc.).
- Experience with dietary-specific desserts (gluten-free low-sugar vegan) is a strong plus.
Skills & Competencies:
- High creativity and a strong eye for detail in pastry presentation.
- Excellent leadership and organizational skills.
- Strong time management and ability to work under pressure.
- Effective communication and team collaboration.
- Commitment to hygiene safety and culinary excellence.
Sample Products Overseen:
- Chocolate & berry mousse
- Signature éclairs with creative fillings
- Fresh fruit tarts
- Multi-layer entremets and specialty cakes
- Croissants and filled viennoiseries
- Elegant desserts for weddings and events
- Pastry buffets for high-end dining outlets
- Modern plated desserts using advanced techniques (e.g. mirror glaze molecular elements)
Employment Type
Full Time
