Lead Pastry Chef - Creative Desserts & Seasonal Menus

Private Advertiser; Manila; On-site; PHP 360,000 - 600,000; Full time

Job summary

Private Advertiser in Manila is seeking a skilled Pastry Chef to lead and craft exceptional pastries, desserts and baked goods. You will design, prepare and present pastries that meet high quality standards and delight customers, while mentoring the pastry team and ensuring consistency across offerings.

Responsibilities include managing production schedules, maintaining safety and hygiene, and collaborating on seasonal menus with the executive chef and front-of-house staff.

Qualifications

• Formal pastry training or certification is required.
• Advanced pastry techniques including lamination and tempering.
• Proficiency with pastry production, plating and decoration.
• Strong food safety knowledge and HACCP principles.
• Experience leading pastry teams and managing inventories.

Responsibilities

• Design innovative pastries, desserts, cakes and baked goods.
• Prepare doughs, creams, fillings using established recipes.
• Manage pastry production schedules for timely delivery.
• Maintain cleanliness, organization and safety in pastry area.
• Train and supervise pastry staff on techniques and quality.
• Source ingredients, manage inventory and reduce waste.
• Collaborate on seasonal menus with executive chef and FOH.
• Ensure allergen labeling and food safety compliance.
• Monitor food costs and portion control to support profitability.

Skills

Laminations

Tempering

Piping

Cake decoration

Plating

Food safety (HACCP)

Kitchen leadership

Inventory & cost control

Creativity & menu development

Time management

Education

Formal training in pastry arts or professional baking

Job description

Private Advertiser in Manila is seeking a skilled Pastry Chef to lead and craft exceptional pastries, desserts and baked goods. You will design, prepare and present pastries that meet high quality standards and delight customers, while mentoring the pastry team and ensuring consistency across offerings.

Responsibilities include managing production schedules, maintaining safety and hygiene, and collaborating on seasonal menus with the executive chef and front-of-house staff.