Pastry Chef

Private Advertiser; Metro Manila; On-site; PHP 360,000 - 660,000; Full time

Benefits offered by this job

Company events

Employee discount

Job summary

Private Advertiser is seeking a Creative Pastry Chef to oversee the preparation, production, and presentation of pastries, desserts, and other sweet offerings. The role ensures quality, freshness, and presentation while maintaining efficient pastry kitchen operations in a fast-paced restaurant environment.

The ideal candidate has 2-3 years of pastry experience, a culinary degree or diploma, and strong skills in baking techniques, dessert plating, and recipe development.

Qualifications

• Bachelor's degree, Diploma, or vocational certification in Culinary Arts, Baking and Pastry Arts, Hospitality Management, or related field is preferred.
• 2-3 years of professional pastry experience is required.
• Experience in fine-dining/hospitality pastry environments is advantageous.

Responsibilities

• Oversee daily operations of the pastry and dessert section.
• Prepare and develop pastries, cakes, desserts, breads, and other baked goods.
• Ensure consistent quality, taste, texture, freshness, and presentation.

Skills

Pastry production

Dessert preparation

Baking techniques

Food safety

Recipe development

Food costing

Inventory management

Team leadership

Quality control

Education

Culinary Arts degree / Diploma

Tools

Commercial baking equipment

Job description

We are looking for a creative Pastry Chef who will be responsible for overseeing the preparation, production, and presentation of pastries, desserts, baked goods, and other sweet offerings. The role ensures consistent product quality, taste, freshness and presentation while maintaining efficient pastry kitchen operations, proper ingredient management, and compliance with food safety and sanitation standards. This position directly reports to the R&D Chef and supports the development, standardization, and continuous improvement of pastry and dessert offerings in accordance with the restaurant's culinary direction and standards.

I. Duties and Responsibilities:

• 1. Oversee the daily operations of the pastry and dessert section of the kitchen.
• 2. Prepare, bake, and develop a variety of pastries, cakes, desserts, breads, and other baked products.
• 3. Ensure consistent quality, taste, texture, freshness, and presentation of all pastry and dessert offerings.
• 4. Develop and recommend new pastry items, desserts, and baked goods aligned with the restaurant's concept and menu offerings.
• 5. Create and standardize recipes, ingredients, measurements, and preparation procedures for pastry products.
• 6. Ensure proper execution of dessert plating, portioning, and presentation according to established standards.
• 7. Plan and organize daily pastry production based on restaurant operations and anticipated guest demand.
• 8. Monitor the availability and quality of pastry ingredients and other baking supplies.
• 9. Coordinate with the Purchasing Department regarding ingredient sourcing and procurement requirements.
• 10. Monitor ingredient usage, food costs, and portion control to maintain cost efficiency.
• 11. Maintain proper inventory of pastry ingredients, finished products, and baking supplies.
• 12. Ensure proper storage, labeling, handling, and rotation of ingredients and prepared products.
• 13. Maintain cleanliness, sanitation, and organization of the pastry kitchen and workstations.
• 14. Ensure compliance with food safety, hygiene, and applicable government health regulations.
• 15. Supervise and guide pastry assistants and other kitchen personnel assigned to the pastry section.
• 16. Train and develop kitchen personnel on proper baking techniques, pastry preparation, and product presentation.
• 17. Monitor the proper use, cleaning, and maintenance of baking equipment, tools, and kitchen facilities.
• 18. Prepare pastries and desserts for restaurant service, special functions, private events, and other occasions.
• 19. Monitor customer feedback and recommend improvements to pastry and dessert offerings.
• 20. Perform other related duties and responsibilities as may be assigned by the Head Chef or Management.

II. Qualifications:

• 1. Bachelor's Degree, Diploma, or vocational certification in Culinary Arts, Baking and Pastry Arts, Hospitality Management, or a related field is preferred.
• 2. Minimum of 2-3 years of professional experience in pastry production, baking, or dessert preparation.
• 3. Previous experience as a Pastry Chef, Baker, or in a similar pastry kitchen position is preferred.
• 4. Experience working in a fine-dining restaurant, hotel, bakery, or full-service restaurant is an advantage.
• 5. Strong knowledge of baking techniques, pastry preparation, and dessert production.
• 6. Skilled in preparing cakes, breads, cookies, pastries, tarts, and various dessert selections.
• 7. Knowledgeable in cake decorating, dessert plating, and pastry presentation techniques.
• 8. Familiarity with different ingredients, baking methods, measurements, and food preparation procedures.
• 9. Knowledgeable in recipe development, standardization, and production planning.
• 10. Understanding of food costing, portion control, and ingredient utilization.
• 11. Knowledge of inventory monitoring, stock rotation, and proper food storage procedures.
• 12. Strong understanding of food safety, sanitation, and kitchen hygiene standards.
• 13. Ability to operate and maintain commercial baking equipment, ovens, mixers, and other pastry tools.
• 14. Creative and innovative in developing new pastry products and dessert offerings.
• 15. Strong attention to detail, particularly in product quality, consistency, and presentation.
• 16. Good organizational and time-management skills.
• 17. Ability to work efficiently under pressure and meet production deadlines.
• 18. Good communication and teamwork skills when coordinating with other kitchen personnel.
• 19. Ability to work independently and collaboratively in a fast-paced kitchen environment.
• 20. Willing to work on shifting schedules, weekends, holidays, and extended hours depending on operational requirements.

Benefits:

• Company events
• Employee discount

Work Location: In person