Pastry Head

About the role

Pastry and baked goods form a critical component of our product offering and are essential to delivering exceptional customer experiences.

Key responsibilities

• Plan, develop and execute the pastry menu, including creative desserts, breads, cakes and pastry items that meet customer preferences and seasonal trends
• Oversee daily pastry production, ensuring consistent quality, proper preparation techniques and adherence to recipes and presentation standards
• Manage inventory of pastry ingredients, equipment and supplies, maintaining optimal stock levels whilst minimising waste
• Train, supervise and mentor pastry kitchen staff, providing guidance on techniques, food safety protocols and professional development opportunities
• Maintain strict food safety and hygiene standards in accordance with health regulations and company policies
• Monitor costs and profitability of pastry operations, implementing measures to optimise efficiency and reduce expenses
• Collaborate with the broader kitchen team and management to align pastry offerings with overall business objectives and customer demand
• Source quality ingredients and suppliers, negotiating terms and maintaining strong vendor relationships
• Conduct regular quality checks and tastings to ensure all pastry products meet company standards
• Maintain detailed records of recipes, production logs and staff performance

What we're looking for

• Formal culinary training or qualification in pastry arts and baking from a recognized institution
• Minimum of 5 years' professional experience as a pastry chef, with at least 2 years in a leadership or supervisory capacity
• Advanced knowledge of pastry techniques, including laminated doughs, artisan bread making, cake decoration, chocolate work and plated desserts
• Strong understanding of food costing, inventory management and kitchen operations
• Proficiency in working with both modern equipment and traditional baking methods
• Excellent leadership and communication skills with the ability to motivate and develop team members
• Knowledge of food safety standards, including HACCP principles and proper food handling procedures
• Creative flair with the ability to innovate menu items whilst maintaining consistency
• Attention to detail and a commitment to delivering exceptional quality in every product
• Ability to work efficiently under pressure during peak service periods
• Physical capability to perform demanding tasks in a hot kitchen environment
• Preferred experience in a hotel, fine dining restaurant or established bakery setting