Head Pastry Chef

Radix HR; Talisay; On-site; PHP 600,000 - 1,200,000; Full time

Job summary

Radix HR in Batangas, Philippines, seeks a Head Pastry Chef to oversee the pastry and baking operations for a cafe-restaurant and roastery. You will lead the pastry team, manage daily pastry production, ensure consistent product quality and cost control.

The role requires 5+ years in professional pastry/baking with leadership experience, strong knowledge of pastry techniques and food safety, plus menu and recipe development capabilities.

Qualifications

• Bachelor's degree in Culinary Arts, Baking & Pastry Arts or related field.
• 5+ years of professional pastry and baking experience, including supervisory responsibilities.
• Strong knowledge of pastry production, baking techniques, food safety and sanitation.
• Experience in recipe development, menu planning, inventory management and cost control.
• Experience in a cafe-restaurant, bakery, hotel or specialty coffee establishment is advantageous.

Responsibilities

• Lead and oversee daily production of pastries, cakes, breads and desserts.
• Ensure consistency in taste, texture, appearance, quality and presentation.
• Develop and improve pastry recipes and desserts to complement the menu and offerings.
• Plan and monitor daily pastry production based on demand.
• Supervise, train and guide pastry staff to ensure proper execution of recipes and procedures.
• Manage pastry inventory, ingredients, purchasing, and storage.
• Monitor food costs, portion control, wastage and ingredient usage for cost efficiency.
• Ensure compliance with food safety, sanitation and kitchen standards.
• Maintain a clean, organized and efficient pastry production area.
• Coordinate with kitchen leadership to ensure smooth daily operations.
• Monitor the use and maintenance of pastry equipment.
• Stay updated on pastry trends and product development opportunities.

Skills

Pastry production

Leadership

Food safety

Cost control

Education

Bachelor's degree in Culinary Arts or Baking & Pastry Arts

Tools

Pastry equipment

Job description

The Head Pastry Chef will oversee the pastry and baking operations of the café-restaurant and roastery. This role is responsible for leading the pastry team, managing daily pastry production, ensuring consistent product quality, developing new pastries and desserts, and maintaining high standards in food safety, kitchen operations, and cost control.

Job Summary

The Head Pastry Chef will oversee the pastry and baking operations of the café-restaurant and roastery. This role is responsible for leading the pastry team, managing daily pastry production, ensuring consistent product quality, developing new pastries and desserts, and maintaining high standards in food safety, kitchen operations, and cost control.

Duties and Responsibilities

• Lead and oversee the daily production of pastries, cakes, breads, desserts, and other baked products.
• Ensure consistency in the taste, texture, appearance, quality, and presentation of all pastry products.
• Develop and improve pastry recipes, desserts, and baked products that complement the café-restaurant’s menu and specialty coffee offerings.
• Plan and monitor daily pastry production based on operational requirements and expected demand.
• Supervise, train, and guide pastry staff to ensure proper execution of recipes, techniques, and kitchen procedures.
• Manage pastry inventory, ingredient usage, purchasing requirements, and proper storage procedures.
• Monitor food costs, portion control, product wastage, and ingredient usage to support cost efficiency.
• Ensure compliance with food safety, sanitation, and kitchen hygiene standards.
• Maintain a clean, organized, and efficient pastry production area.
• Coordinate with the Head Chef, Sous Chef, kitchen team, and other departments to ensure smooth daily operations.
• Monitor the proper use, cleanliness, and maintenance of pastry equipment.
• Stay updated on pastry trends, techniques, and product development opportunities.

Qualifications

• Bachelor’s degree in Culinary Arts, Baking and Pastry Arts, or a related field.
• At least 5 years of experience in professional pastry and baking, including 2 years in a supervisory or leadership role.
• Strong knowledge of pastry production, baking techniques, food safety, and sanitation standards.
• Proven experience in leading a pastry team and managing daily pastry operations.
• Experience in recipe development, menu planning, inventory management, and food cost control.
• Experience in a café-restaurant, bakery, hotel, or specialty coffee establishment is an advantage.