Executive Pastry Chef

The Executive Pastry Chef is responsible for overseeing all pastry and bakery production, ensuring high-quality products, consistency, and innovation across all locations or outlets. This role manages recipe development, production planning, cost control, staff supervision, and compliance with food safety standards while maintaining the brand’s pastry and dessert standards.

Key Responsibilities

Culinary Leadership Lead and manage the pastry and bakery production team. Develop and standardize recipes for breads, cakes, pastries, and desserts. Ensure consistent product quality, presentation, and taste across all branches. Create new pastry and dessert items aligned with market trends and brand identity. Plan seasonal menus and product offerings.

Production & Operations Supervise daily pastry and bakery production. Ensure proper production scheduling and workflow. Monitor product freshness, shelf life, and storage standards. Maintain equipment and tools used in pastry production. Oversee large-scale production for multiple store locations if applicable. Quality Control Implement strict quality assurance standards for all pastry products.

Conduct regular product tasting and quality checks. Ensure proper food presentation and plating standards. Cost Control & Inventory Manage ingredient purchasing and supplier coordination. Monitor food cost, wastage, and portion control. Maintain accurate inventory of baking ingredients and supplies. Ensure efficient use of ingredients to minimize waste.

Food Safety & Compliance Ensure compliance with food safety regulations and sanitation standards. Implement proper food handling and storage procedures. Maintain a clean and organized pastry kitchen. Staff Management Train, mentor, and supervise pastry chefs, bakers, and kitchen staff. Conduct performance evaluations and skills training.

Schedule staff shifts and manage kitchen workflow. Collaboration Coordinate with Executive Chef, kitchen staff, and store managers. Work with marketing or product development teams for new product launches. Support special events, promotions, and catering requirements.

Requirements

Qualifications Culinary degree or certification in Pastry Arts, Baking, or Culinary Arts. 5–10 years experience in pastry or bakery production. Experience as Head Pastry Chef or Senior Pastry Chef preferred. Strong knowledge of baking techniques, dessert preparation, and pastry decoration. Experience in large-scale production for restaurants, hotels, or bakery chains is an advantage.