Pastry Chef
Department: Pastry Kitchen
Reports to: Executive Chef / Executive Sous Chef
Experience Level: Senior Level (Strong Experience Required)
Job Summary:
We are seeking a highly creative, technically skilled, and experienced Pastry Chef to lead our pastry department. In this senior leadership role, you will be responsible for the overall success of the pastry kitchen, from concept development and menu creation to execution and team management. You have a deep understanding of classical techniques, a passion for modern pastry trends, and the business acumen to manage a profitable operation. Your leadership will inspire the team to produce world-class desserts, plated dishes, and baked goods that delight our guests and uphold the establishment's reputation for excellence.
Key Responsibilities:
- Menu Development & Innovation:
- Design and develop innovative and seasonal dessert menus, plated desserts, afternoon tea offerings, and buffet displays that align with the restaurant's concept and culinary direction.
- Stay abreast of industry trends, new ingredients, and techniques to continuously evolve the pastry program.
- Collaborate with the Executive Chef on tasting menus and special events.
- Create visually stunning and flavorful pastries that balance texture, temperature, and taste.
- Operational Management:
- Oversee the day-to-day operations of the pastry kitchen, ensuring a smooth and efficient workflow.
- Manage pastry food costs, including recipe costing, inventory control, and minimizing waste.
- Source and procure high-quality ingredients, establishing relationships with key suppliers.
- Ensure all pastries and baked goods are produced to the highest standards of quality, consistency, and presentation.
- Implement and maintain strict health, safety, and sanitation standards (HACCP).
- Leadership & Team Management:
- Lead, mentor, and manage the entire pastry brigade, including Sous Chefs, Chefs de Partie, and Commis.
- Conduct training sessions to develop the team's skills in classical techniques and modern applications.
- Create weekly schedules, manage payroll, and conduct performance reviews.
- Foster a positive, creative, and collaborative kitchen environment that encourages growth and excellence.
- Administration:
- Develop and manage the pastry department’s budget.
- Maintain detailed recipe books, specifications, and production plans.
- Plan for and execute high-volume production for regular service as well as banquets and events.
Qualifications & Requirements:
- Experience: Minimum of 5-7 years of progressive pastry experience in a high-end restaurant, luxury hotel, or artisanal bakery, with at least 2-3 years in a leadership role (e.g., Executive Pastry Chef or Senior Pastry Sous Chef).
- Skills: Mastery of classical and modern pastry techniques (chocolate work, sugar artistry, plated desserts, viennoiserie, breads, ice creams, and sorbets). Strong understanding of flavor profiles and seasonality.
- Leadership: Proven ability to lead, motivate, and develop a team. Excellent communication and interpersonal skills.
- Business Acumen: Solid understanding of food cost control, inventory management, and kitchen budgeting.
- Education: Culinary degree or diploma in Pastry Arts from a recognized institution is strongly preferred.
- Personal Attributes: Highly creative, organized, detail-oriented, passionate, and resilient under pressure.
