Executive Chef - Pastry

• Lead the overall pastry and bakery operation, including production planning, preparation, presentation, and service.
• Develop and maintain high-quality standards for pastries, desserts, cakes, breads, chocolates, and other bakery products.
• Ensure consistency in taste, texture, presentation, portion size, and product quality.
• Plan daily and weekly production according to business requirements, forecasts, events, and customer demand.
• Introduce new products, seasonal offerings, and innovative pastry concepts.
• Ensure all recipes, production methods, and presentation standards are properly documented and followed.
• Oversee kitchen operations, maintaining high standards of cleanliness, organization, and safety to comply with health regulations.
• Manage inventory and procurement, establishing relationships with local suppliers to source quality ingredients while minimizing waste.
• Supervise and mentor kitchen staff, fostering a collaborative environment that encourages skill development and culinary creativity.

Desired Candidate Profile

• Culinary degree from a recognized institution, showcasing foundational knowledge and advanced culinary techniques.
• Minimum of 7-10 years of progressive experience in high-volume kitchens, with at least 5 years in a leadership role.
• Certification from a professional culinary organization
• Experience in diverse cuisines, allowing for creative menu development that caters to a wide range of tastes.