Head Pastry Chef

Key Responsibilities:

1. Menu Development & Production:

• Design and create customized cakes, pastries, and desserts based on customer requests and special occasions.
• Innovate new flavors, designs, and products while keeping up with the latest trends in the baking industry.
• Ensure consistent quality and presentation of all baked goods.

2. Team Leadership:

• Lead and manage the pastry team, including scheduling, training, and performance evaluations.
• Provide guidance to junior chefs and bakers, fostering a collaborative and creative environment.

3. Inventory Management:

• Oversee ordering of ingredients, ensuring the quality and freshness of raw materials.
• Manage inventory and control wastage by optimizing production processes.

4. Customer Service:

• Interact with clients to understand their needs for customized cakes and pastries.
• Ensure timely delivery of orders, meeting both the client’s expectations and the shop’s standards.

5. Compliance & Safety:

• Ensure adherence to food safety regulations and company standards for cleanliness and hygiene in the kitchen.
• Maintain a safe and organized kitchen environment, addressing issues proactively.

6. Time Management:

• Plan daily and weekly activities to ensure continuous product availability and avoid delays in product delivery.

Education & Qualifications:

Required: Diploma or Degree in Pastry Arts, Culinary Arts, or a related field.
Preferred: Certification from a recognized baking or pastry school.

Experience:

Required: Minimum 10 years of experience in a bakery or pastry shop, with at least 2 years in a supervisory role.
Preferred: Experience in designing and executing customized cakes and high-end pastry products.

Code of Ethics:

• Integrity & Honesty: Maintain transparency in work practices, from sourcing ingredients to delivering final products.
• Customer-Centric: Ensure all customer interactions are respectful, meeting their vision with high-quality results.
• Team Collaboration: Foster a culture of teamwork and mutual respect in the kitchen.
• Professionalism: Adhere to high standards of behavior, avoiding conflicts of interest in dealings with suppliers, clients, or team members.

Cleanliness & Hygiene Standards:

• Personal Hygiene: Maintain high standards of personal hygiene, including wearing clean uniforms, gloves, and hairnets while handling food.
• Workstation Cleanliness: Ensure all work surfaces, tools, and equipment are cleaned regularly and sanitized after each use.
• Storage Standards: Store all ingredients properly, following FIFO (First In, First Out) principles to ensure freshness.
• Food Safety Compliance: Follow all food safety guidelines, including proper temperature control, cross-contamination prevention, and regular health inspections.
• Regular Inspections: Conduct routine checks on kitchen cleanliness, ingredient quality, and equipment functionality.