Senior Pastry Chef

Senior Pastry Chef

Job Purpose
The Senior Pastry Chef is responsible for leading and managing the pastry section, ensuring the consistent preparation and presentation of high-quality desserts, pastries, breads and baked goods. The role supports the Sous Chef by supervising the pastry team, maintaining quality standards, assisting with menu development, and ensuring compliance with food safety and hygiene requirements.

Key Responsibilities

Pastry Operations

• Lead and oversee the daily operations of the pastry section.
• Prepare and present desserts, pastries, breads and baked goods in accordance with company recipes and presentation standards.
• Ensure the pastry section is fully prepared before each service.
• Maintain consistency, quality and creativity across all pastry items.
• Ensure all products meet the restaurant's quality and presentation standards.

Team Leadership

• Supervise, support and develop junior pastry chefs and kitchen staff.
• Allocate daily tasks and monitor performance during service.
• Provide coaching and on-the-job training.
• Promote teamwork and maintain a positive working environment.

Food Quality & Presentation

• Ensure all pastry products are prepared using approved recipes and techniques.
• Monitor portion control and product consistency.
• Maintain high standards of presentation and attention to detail.
• Assist with seasonal menu development and new dessert concepts where required.

Stock Control

• Assist with stock ordering and inventory management for the pastry section.
• Monitor stock levels and communicate requirements to the Sous Chef.
• Ensure stock is rotated using FIFO principles.
• Minimise wastage and ensure efficient use of ingredients.

Hygiene & Food Safety

• Ensure compliance with all food safety, hygiene and health and safety standards.
• Maintain a clean, organised and safe pastry kitchen.
• Ensure all equipment is cleaned and maintained correctly.
• Report maintenance concerns where necessary.

General

• Support other kitchen sections where operationally required.
• Carry out any other reasonable duties as requested by management.

Minimum Requirements

• Relevant culinary or pastry qualification.
• Minimum of 5 years' relevant pastry experience in a professional kitchen.
• Experience working in a high-volume kitchen.
• Experience in a reputable fine dining, semi-fine dining, or luxury hospitality establishment.
• Strong knowledge of pastry production, baking techniques and dessert presentation.
• Excellent organisational and time management skills.
• Ability to lead a team and work effectively under pressure.

Skills & Competencies

• Leadership
• Attention to detail
• Creativity and innovation
• Organisation and planning
• Time management
• Communication
• Problem solving
• Teamwork
• Ability to work under pressure
• Quality focused