Pastry and Bakery Manager (Inflight Catering)

Newrest; Johannesburg; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Newrest is seeking a dynamic Pâtissier Professional to lead the pastry department in a fast-paced catering environment in Johannesburg. You will create desserts, pastries, and baked goods while supervising daily pastry operations, ensuring quality, garnish, and presentation per client specifications.

You will drive menu development, manage inventory, improve yields, and contribute to cost control initiatives while maintaining HACCP records and coordinating with other departments for consistent

Qualifications

• 5–8 years’ experience in bakery and pastry production.
• Minimum 3 years’ experience in a supervisory or management role.
• Proven experience in large-scale catering, food manufacturing, hospitality, or similar high-volume production environments.
• Strong knowledge of bakery and pastry production techniques, processes, and quality standards.
• Working knowledge of HACCP, ISO 22000, and food safety management systems.
• Computer literate, with strong Excel, stock management, and production reporting skills.

Responsibilities

• Operational Management
• Ensure that the baking, pastries and desserts are prepared as per specification taking into account taste, quality, garnishing, and presentation.
• Ensure that all bread products are packed as per specifications and plating of desserts and pastries are as per specification and client requirement.
• Ensure daily box times are met.
• Ensure monthly rosters are done accurately and timeously.
• Input on client menu development and ensure items meet the SLA.
• Support cost-reduction initiatives while maintaining quality.
• Maintain CCP records per HACCP procedures and ensure equipment readiness.
• Train and develop department staff and promote continuous development.

Education

Culinary Diploma

Professional Pastry Qualification

Tools

Excel

Job description

• Ensure portion control

We are seeking a dynamic Pâtissier Professional, to create and produce desserts, pastries, and baked goods while managing the pastry department in a professional fast paced catering environment.

RESPONSIBILITIES: You will be responsible for:

• Operational Management
• Ensure that the baking, pastries and desserts are prepared as per specification taking into account, taste, quality, garnishing, and presentation.
• Ensure that all bread products are packed as per specifications and further ensure plating of desserts and pastries are as per specification and client requirement.
• Ensure that the daily box times are met.
• Ensure that monthly rosters are done accurately and timeously.
• Ensure significant input on all client new menu development
• Ensure that all items are prepared as per Clients Service Level Agreement
• Must have significant input in food cost reduction
• Demonstrated ability to innovate and develop creative menus and recipes.
• Monitor ingredient usage and production yields.
• Drive continuous cost-saving initiatives without compromising quality.
• Ensure that all CCP records are completed as per HACCP procedure
• Support initiatives from management in the creation of rational processes within your area to control labour costs and reduce food cost
• Work closely with other departments to ensure effective menu change support and consistent quality.
• Ensure that any substitutions made is approved in advance and Commercial is notified accordingly.
• Train and instruct new employees in the department and promote the continuous development of employees in the department
• Support menu developments, creation of recipes and menu presentations
• Conduct regular quality audits and product evaluations.
• Prepare accordingly for all internal and external audits.
• Ensure accurate inventory and procurement is done.
• Ensure that your department has the correct/relevant equipment required to perform daily activities
• Ensure correct menu specifications, material and recipes are available at all times
• Monitor stock levels and forecast ingredient requirements.
• Work closely with Purchasing to ensure product availability.
• Manage supplier specifications and quality standards.
• Manage the handling, cleaning and care of equipment and work places and report any defects or necessary repairs immediately to Production Management and Maintenance department
• Ensure portion control
• Maximizing yield and minimizing wastage to improve food cost
• Conduct quality and taste checks
• Review and improve recipes for efficiency and quality.
• Ensure timely delivery of all bakery and pastry products.
• Maintain consistency in recipes, presentation and product quality.

Qualifications

• Grade 12
• Culinary Diploma or recognised Professional Pastry Qualification.

Experience

• 5–8 years’ experience in bakery and pastry production.
• Minimum 3 years’ experience in a supervisory or management role.
• Proven experience in large-scale catering, food manufacturing, hospitality, or similar high-volume production environments.
• Strong knowledge of bakery and pastry production techniques, processes, and quality standards.
• Working knowledge of HACCP, ISO 22000, and food safety management systems.
• Computer literate, with strong Excel, stock management, and production reporting skills.

Key Competencies

• Strong leadership and team management skills.
• Excellent planning and organisational abilities.
• Production and operational management.
• Strong food safety and quality focus.
• Budget and cost control.
• Effective problem-solving and decision-making.
• High attention to detail.
• People development and coaching.
• Continuous improvement mindset.
• Customer-focused approach.