Key Responsibilities:

1. Culinary Excellence & Menu Development

Develop, test, and implement pastry and dessert recipes that align with the restaurant’s concept and standards.

Design seasonal and special-event menus, incorporating creativity and market trends.

Ensure consistency in taste, presentation, and portion control of all pastry items.

2. Kitchen & Team Management

Supervise and lead the pastry team, including hiring, training, scheduling, and performance management.

Provide guidance, motivation, and development opportunities to pastry staff.

Ensure smooth coordination between pastry and other kitchen sections.

3. Operations & Cost Control

Monitor inventory levels, order supplies, and control wastage.

Ensure cost-effective production while maintaining high quality standards.

Assist in setting food cost targets and monitor adherence.

4. Hygiene, Safety & Compliance

Enforce strict adherence to food safety, sanitation, and hygiene standards (HACCP or equivalent).

Ensure proper storage, labeling, and rotation of ingredients.

Maintain cleanliness and organization of the pastry section at all times.

5. Innovation & Guest Experience

Stay updated with pastry trends, techniques, and innovations.

Continuously improve the dessert offering to enhance guest satisfaction.

Collaborate with the Executive Chef and management on new product development and promotional events.

Qualifications & Skills:


Proven experience as a Pastry Executive Chef or Senior Pastry Chef in a high-volume or fine dining establishment.


Excellent leadership, organizational, and communication skills.

Ability to work under pressure, manage deadlines, and handle multiple tasks.

Knowledge of food safety standards and HACCP procedures