Job Summary:

Executive pastry chef provides training, coaching, mentorship, motivation and direction to all kitchen colleagues, continually striving to develop colleagues in all areas of culinary and leadership skills.

Job description

Job description

The Executive Bakery Chef is responsible for leading and managing the bakery/pastry team to create high-quality, innovative, and visually appealing pastries, desserts, and baked goods. This role involves menu planning, recipe development, and ensuring consistency and excellence in all pastry products. The Bakery Chef works closely with other kitchen and management staff to maintain high standards of food quality and presentation, manage inventory, and control costs.

Job requirements

We require

Key Responsibilities:

Recipe Development: Create and test innovative recipes for breads, pastries, cakes, and other baked goods.

Team Management: Lead and mentor a team of bakers and pastry chefs, delegating tasks and ensuring smooth kitchen operations, with ability to train & mentor staff.

Quality Control: Oversee the production process to ensure consistent quality, taste, and presentation. Knowledge of HACCP, health and safety regulations.

Inventory Management: Order ingredients, manage stock, and minimize food waste while staying within budget.

Menu Planning: Collaborate with restaurant managers or owners to plan menus and seasonal offerings and communication & organizational skills. Strong knowledge of baking techniques and pastry arts.

Food Safety: Ensure that all baked goods are prepared in compliance with hygiene and safety standards.

Cost Management: Track expenses and ensure that bakery operations are profitable

Proven experience as an Executive Pastry Chef or similar role

Degree in Culinary Arts or related field.

Experienced in volume, café, restaurant & fine dine pastry concepts

Proficiency in using kitchen equipment and tools.

Ability to work flexible hours, including weekends and holidays.

We offer

MONTHLY SALARY PACKAGE

USD (5500 – 7000)