Pastry Chef

The Pastry Chef is responsible for leading the team and managing all aspects of dessert and pastry production in a high-volume catering environment. This role involves menu planning, recipe development, food preparation, team management, and ensuring all pastries meet the company’s high taste, presentation, and quality standards.

Job Responsibilities:

• Design and develop creative and seasonal pastry menus for a variety of catered events, including weddings, corporate events, and private parties.
• Stay current with industry trends and incorporate new techniques and ideas into the company’s offerings to keep the menu fresh and innovative.
• Manage inventory, control food costs, and assist with budgeting for the pastry section. Order supplies and ingredients as needed.
• Lead, train, and mentor a team of pastry chefs, bakers, and assistants. Foster a positive and efficient kitchen environment.
• Maintain strict quality control over all pastry and dessert offerings. Ensure consistency in taste, appearance, and portion sizes.
• Supervise the preparation and production of pastries, cakes, confections, and other desserts. Ensure all items are prepared on time and to the highest standard.
• Address any issues that arise during production or service, ensuring smooth operations and timely resolution of problems.

Job Requirements:

• Proven experience as a Pastry Chef, with at least 5-7 years of experience in pastry production and 3 years in a leadership role.
• Creative mindset with a passion for innovative dessert design.
• Exceptional leadership, communication, and team management skills.
• Experience with cost control, inventory management, and vendor relations.
• Ability to thrive in a high-pressure, fast-paced environment.
• Strong organizational and time-management skills.