Pastry Chef - Dessert R&D & Scalable Menu Systems

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

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.