Pastry Chef: Creative Desserts & Bakery Lead

Ajwa Restaurant; Sargodha Division; On-site; PKR 600,000 - 1,000,000; Full time

Job summary

Ajwa Restaurant in Sahiwal seeks a dedicated Pastry Chef to lead the pastry program on-site. You will plan, bake, and present a variety of pastries and desserts, while ensuring quality and consistency across the menu.

Responsibilities include inventory management, kitchen hygiene, and collaboration with the culinary team to develop recipes and optimize production during busy services.

Qualifications

• Bakery and pastry skills with pastry/dessert production.
• Food safety and hygiene knowledge.
• Culinary skills with emphasis on flavor, presentation, consistency.
• Previous Pastry Chef or bakery/restaurant experience.
• Ability to work flexible hours, including weekends/holidays.
• Attention to detail and time management.
• Culinary or baking training or certification is an advantage.
• Strong teamwork and communication in a respectful workplace.

Responsibilities

• Plan and produce pastry items according to menu standards and daily production needs.
• Manage ingredient inventory and ordering to ensure availability.
• Maintain kitchen hygiene, food safety, and clean workstation.
• Ensure consistent portioning, plating, and presentation across items.
• Collaborate with culinary team to develop/refresh pastry recipes.
• Monitor production schedules and adjust for busy service periods.
• Minimize waste through portion control and efficient prep processes.
• Support broader food preparation during peak periods and events.

Skills

Bakery skills

Food preparation

Culinary skills

Pastry chef experience

Flexible hours

Time management

Culinary training

Teamwork & communication

Education

Culinary/baking training

Job description

Ajwa Restaurant in Sahiwal seeks a dedicated Pastry Chef to lead the pastry program on-site. You will plan, bake, and present a variety of pastries and desserts, while ensuring quality and consistency across the menu.

Responsibilities include inventory management, kitchen hygiene, and collaboration with the culinary team to develop recipes and optimize production during busy services.