Pastry Chef

BBK Group - Philippine Food Asia; Makati; On-site; PHP 335,000 - 614,000; Full time

Job summary

BBK Group - Philippine Food Asia is seeking a Pastry Chef to lead dessert development across our restaurant concepts, balancing craftsmanship with scalable systems for consistency across locations.

You will drive R&D, menu creation, costing, and SOPs, while training kitchen staff and ensuring quality control. The role demands creativity, meticulous attention to detail, and strong leadership in a fast-paced, multi-site kitchen environment.

Qualifications

• Bachelor’s degree in Culinary Arts or related field.
• 3–5 years pastry/dessert production exp.
• R&D, menu development, recipe standardization exp.
• Scaling recipes for multiple locations.
• Food costing, inventory management, kitchen ops.
• Experience in restaurants, cafes, or commissaries.
• Creative and innovative mindset.
• Strong attention to detail and consistency.
• Balance quality with operational efficiency.
• Leadership and training skills.

Responsibilities

• Develop and design dessert concepts aligned with brand.
• Lead R&D including testing, refinement, costing.
• Improve existing desserts based on performance/feedback.
• Create seasonal and core dessert menus for all locations.
• Ensure menu items are cost-efficient, scalable, and operationally feasible.
• Standardize recipes with clear documentation and specifications.
• Build kitchen systems to ensure consistency across all outlets.
• Develop SOPs, production guidelines, and quality control standards.
• Train kitchen staff on proper preparation, plating, and presentation.
• Manage food costing, portion control, and yield management.

Skills

R&D

Menu development

Recipe standardization

Scaling recipes

Food costing

Inventory management

Kitchen operations

Leadership

Training

Education

Bachelor's degree in Culinary Arts

Job description

About the role

We are seeking a creative and detail-oriented Pastry Chef to lead dessert development across our restaurant concepts. This role is suited for someone who can balance craftsmanship with scalability—creating high-quality desserts while building systems that ensure consistency across multiple locations. The Pastry Chef will play a key role in research and development (R&D), menu creation, and establishing kitchen systems that support efficient and standardized execution.

Key responsibilities

• Develop and design innovative dessert concepts aligned with the brand's identity


• Lead R&D initiatives including testing, refinement, and costing of new products


• Continuously improve existing dessert offerings based on performance and feedback


• Create seasonal and core dessert menus for all restaurant locations


• Ensure menu items are cost-efficient, scalable, and operationally feasible


• Standardize recipes with clear documentation and specifications


• Build and implement kitchen systems to ensure consistency across all outlets


• Develop SOPs, production guidelines, and quality control standards


• Train kitchen staff on proper preparation, plating, and presentation


• Manage food costing, portion control, and yield management

About you

• Bachelor's degree in Culinary Arts, Hospitality, or related field


• 3–5 years of experience in pastry or dessert production


• Proven experience in R&D, menu development, and recipe standardization


• Strong understanding of scaling recipes for multiple locations


• Knowledge of food costing, inventory management, and kitchen operations


• Experience working in restaurants, cafes, or commissary setups


• Creative and innovative mindset


• Strong attention to detail and consistency


• Ability to balance quality with operational efficiency


• Good leadership and training skills

Availability:

Can Start Immediately