Job description

Responsibilities:

• Lead and manage the pastry team, including hiring, training, and scheduling.
• Oversee daily operations of the pastry kitchen to ensure efficient and effective performance.
• Develop and implement pastry recipes, menus, and presentation standards.
• Monitor and maintain inventory levels, ordering supplies as needed.
• Create and innovate new pastry recipes and menu items, keeping up with industry trends.
• Ensure all pastries and desserts meet the highest standards of quality and taste.
• Maintain consistency in presentation, flavor, and texture.
• Conduct regular quality checks of all pastry products.
• Ensure compliance with food safety and sanitation regulations.
• Manage budget for pastry kitchen, including cost control and waste reduction.
• Monitor and control ingredient costs and labor expenses.
• Collaborate with other kitchen staff and departments to ensure seamless service.
• Communicate effectively with front-of-house staff to coordinate special orders and events.
• Develop and maintain positive relationships with customers and address any special requests or dietary needs.
• Prepare reports on pastry kitchen performance and submit to management.

Skills

Skills:

• Proven experience as a Sous Chef or Assistant Executive Chef.
• Culinary degree or relevant certification preferred.
• Extensive knowledge of baking techniques, ingredients, and pastry trends.
• Strong leadership and team management skills.
• Excellent organizational and time-management abilities.
• Ability to work under pressure and meet deadlines.
• Strong communication and interpersonal skills.