Job Descriptions:

Pastry Creation

• Lead the development and execution of pastry recipes, ensuring a high standard of taste, presentation, and quality in all bakery products.

Menu Design

• Collaborate with the culinary team to design and update pastry menus, incorporating creativity, seasonal elements, and customer preferences.

Recipe Innovation

• Continuously innovate and refine pastry recipes, staying abreast of industry trends and introducing new and exciting flavors and techniques.

Quality Control

• Establish and maintain strict quality control measures to guarantee the consistent excellence of all pastry items produced in the central kitchen.

Kitchen Operations

• Oversee the pastry kitchen operations, including supervising staff, organizing workstations, and maintaining cleanliness and adherence to safety standards.

Ingredient Sourcing

• Work with suppliers to source premium pastry ingredients, ensuring the use of high-quality components in all recipes.

Training and Development

• Provide guidance and training to pastry kitchen staff, promoting skill enhancement and a commitment to maintaining pastry standards.

Collaboration with Team

• Coordinate with the team to integrate pastry offerings seamlessly into overall menu concepts and contribute to the development of new bakery products.

Cost Management

• Collaborate with the finance team to manage pastry-related costs, control expenses, and contribute to pricing strategies.

Menu Rollout

• Assist in the successful rollout of new pastry items, ensuring effective communication and coordination with the operational teams.

Job Requirements:     
 

Education Level

• A degree in culinary arts, pastry arts, or a related field is typically required.
• Advanced degrees or certifications from reputable culinary institutions, especially in baking and pastry, are often preferred.
   

Working Experience

• 7-12 years of progressive experience in the baking and pastry industry, with a focus on leadership roles.
• Extensive experience in managing central kitchen operations, overseeing pastry teams, and contributing to menu development.
   

Skills and Abilities

Baking and Pastry Expertise
 

• Mastery of advanced baking and pastry techniques, with a deep understanding of various desserts and baked goods.
• Ability to innovate and create high-quality and visually appealing pastry items.
   

Menu Development
 

• Proven track record in developing pastry menus that align with the brand's concept and appeal to the target audience.
• Consideration of market trends, seasonal availability, and customer preferences.
   

Leadership
 

• Strong leadership skills to effectively manage and lead pastry teams in a central kitchen setting.
• Foster a positive and collaborative kitchen culture.
   

Quality Control
 

• Implement and maintain rigorous quality control measures to ensure consistency and excellence in pastry items.
• Oversee pastry staff in maintaining high standards of production and presentation.
   

Communication Skills
 

• Excellent communication skills to convey pastry concepts, menu changes, and expectations.
• Collaborate effectively with pastry staff, management, and other stakeholders.
   

Team Collaboration
 

• Work collaboratively with the Executive Chef, Sous Chefs, and pastry staff.
• Foster a positive and collaborative environment throughout the bakery central kitchen.
   

Certificates and Qualifications

• Certifications from reputable culinary institutions, especially those specializing in advanced baking and pastry.
• Food safety certifications and adherence to health and safety regulations.
   

Personal Traits

Professionalism
 

• Maintain a polished and professional appearance.
• Exemplify a high level of integrity and ethical behavior.
   

Adaptability
 

• Ability to adapt to changes in the baking and pastry landscape, customer preferences, and business strategies.
• Flexibility in managing diverse pastry teams.
   

Initiative
 

• Proactive approach to pastry tasks, staff management, and problem-solving.
• Willingness to take on additional responsibilities.
   

Other Requirements:

• Experience in collaborating with the Executive Chef on creating and executing advanced pastry menus.
• Familiarity with cost control and budget management for pastry operations.
• Strong organizational and project management skills for overseeing pastry initiatives.
• Understanding of marketing principles to align pastry offerings with promotional strategies.
   

Benefits:

• Medical Allowance
• Food Ration
• Replacement Leave
• Travelling Allowance
• Travelling Accommodation
• Employee Referral Scheme
• Commission
• Car Coupon
• Phone Allowance
• Hostel
• Petrol Allowance
   

If you're excited about the opportunity to join our team and make a difference, we'd love to hear from you!

Please submit your resume and cover letter to [email protected]