Pastry Chef

Job Description:

Pastry Chef Position Summary The Pastry Chef is responsible for leading all pastry and bakery production operations, ensuring consistent quality, creativity, and presentation standards across all pastry products. The role oversees the preparation of cakes, pastries, desserts, bakery items, and specialty products while maintaining food safety, production efficiency, cost control, and adherence to company recipes and standards. The ideal candidate must have strong experience in a specialty coffee shop, bakery, pastry shop, or café environment with advanced knowledge of pastry techniques, ingredient handling, production planning, and product development.

• Oversee daily pastry and bakery production activities.
• Prepare and supervise production of:
  Cakes Viennoiseries Croissants Cookies Muffins Desserts Tarts Seasonal pastries Specialty bakery products.
• Ensure all products are prepared according to approved recipes, standards, and presentation guidelines.
• Maintain consistency in taste, texture, appearance and quality.

• Develop new pastry and bakery products aligned with brand direction.
• Create seasonal and promotional pastry offerings.
• Standardize recipes, preparation methods, and portion sizes.
• Conduct product testing and improvement trials.
• Maintain updated recipe cards and production specifications.

• Monitor product quality throughout the production process.
• Ensure proper baking techniques and finishing standards.
• Control product freshness and shelf-life management.
• Ensure attractive presentation and display standards.
• Conduct daily product quality checks.

• Prepare daily and weekly production schedules based on sales forecasts.
• Ensure adequate product availability while minimizing waste.
• Coordinate production requirements with Store Manager and Operations Team.
• Plan preparation based on:
  Sales trends Events Promotions Seasonal demand.

• Monitor pastry and bakery ingredient usage.
• Coordinate purchasing requirements with Store Keeper and Procurement Team.
• Control food cost through:
  Proper portioning Yield management Waste reduction Recipe compliance.
• Conduct regular stock checks of:
  Flour Chocolate Dairy products Fruits Nuts Baking ingredients Packaging materials.

• Ensure compliance with HACCP, food safety and sanitation standards.
• Maintain proper temperature control and storage procedures.
• Ensure FIFO / FEFO practices are followed.
• Monitor cleanliness and hygiene of pastry production areas.
• Maintain proper labeling and expiry date control.

• Lead, supervise, and train pastry team members.
• Assign daily production tasks and responsibilities.
• Ensure team follows recipes, procedures and safety standards.
• Coach team members on pastry techniques and improvements.
• Monitor staff performance and productivity.

• Ensure proper operation and care of pastry equipment including:
  Ovens Mixers Proofers Refrigeration equipment;
  Freezers Baking tools.
• Report equipment issues and coordinate maintenance requirements.

• Maintain pastry production records.
• Prepare daily production reports.
• Monitor wastage and product yield.
• Maintain recipe files, SOPs and preparation standards.
• Provide recommendations for improving efficiency and quality.

• Diploma or Degree in Culinary Arts, Pastry Arts, Bakery, or related field preferred.
• Minimum 5 years of experience as a Pastry Chef, Bakery Chef or Senior Pastry position.
• Experience in:
  Specialty coffee shops Artisan bakeries Premium cafés Hotels Restaurant pastry operations.

• Strong knowledge of:
  French and modern pastry techniques Bread and viennoiserie production Cake preparation and decoration Chocolate and confectionery techniques Dessert production Baking methods and temperature control Dough preparation and fermentation Ingredient functionality Product shelf-life management Production & Cost Control Production planning Recipe standardization Food costing Yield calculation Portion…