Head Chef - Pastry

We are seeking a highly skilled and experienced Head Chef - Pastry to lead and manage the pastry section in a high-volume kitchen. This role involves supervising a team, creating and executing high-quality pastries, desserts, and cakes, and ensuring kitchen standards are maintained at all times. The ideal candidate will have strong leadership qualities, advanced pastry skills, and the ability to handle a busy kitchen environment.

Key Responsibilities:

• Supervise and manage the pastry section and a team of junior pastry chefs and assistants.
• Ensure the preparation and presentation of pastries, cakes, and desserts meets the highest culinary standards.
• Monitor and evaluate staff workload, providing guidance and support where necessary.
• Handle staff scheduling and attendance management.
• Maintain a positive and supportive work environment within the team.
• Ensure compliance with health, safety, and food hygiene regulations at all times.
• Conduct training and motivate pastry assistants to improve efficiency and skills.
• Oversee inventory management and supplier relations for all pastry-related products.
• Maintain cleanliness and organization in the cooking station, adhering to health and safety standards.
• Report equipment issues, safety hazards, and unsafe practices to the supervisor promptly.
• Work collaboratively with other departments to ensure smooth kitchen operations.
• Be flexible with working hours, including weekends, afternoons, and evenings, with the possibility of extra shifts during peak periods.

Prerequisites:

• Extensive knowledge of modern pastry techniques, cake decorating, and dessert presentations.
• Excellent communication and interpersonal skills.
• Proven experience in team management, scheduling, and inventory management.
• Strong familiarity with kitchen equipment and suppliers related to the pastry section.
• Ability to work in a high-pressure, fast-paced kitchen environment.
• Must have a positive attitude, be hardworking, and able to multitask effectively.
• Willingness to work flexible hours, including weekends and special event days.

Education & Experience:

• High school diploma or equivalent, or 3 years of experience in culinary, food and beverage, or a related field.
• Alternatively, a 2-year degree in Culinary Arts, Hotel & Restaurant Management, or a related discipline.
• Minimum of 8 years of experience in pastry and dessert preparation, including experience managing high-volume production.