Pastry Chef

Role Overview

You will lead the pastry section of a premium kitchen, taking charge of everything from morning viennoiserie to plated desserts and celebration cakes. Beyond production, you will contribute to menu development, control costs, and mentor junior team members so that quality stays consistent across every service.

Key Responsibilities

• Produce a wide range of pastry items including cakes, tarts, plated desserts, chocolates, artisan breads, and laminated viennoiserie to a consistently high standard.
• Work with the head chef and culinary team to design seasonal menus and signature desserts that reflect current trends while balancing flavour, texture, and visual impact.
• Plan and organise the daily pastry kitchen workflow, ensuring that prep schedules align with service demand and that all stations are fully stocked.
• Enforce rigorous food safety, hygiene, and HACCP protocols across all pastry preparation, storage, and display areas.
• Monitor inventory levels, order raw materials, and track food costs and wastage to maintain profitability without compromising product quality.
• Supervise, train, and motivate junior pastry staff, demonstrating techniques and providing constructive feedback to raise team capability.
• Collaborate on special events, private functions, and bespoke orders by designing custom dessert offerings and coordinating timely execution.
• Ensure all equipment is properly used, cleaned, and maintained, reporting any maintenance issues promptly to management.

Requirements & Qualifications

• At least three years of hands-on experience as a Pastry Chef in a professional kitchen, with clear evidence of progressive responsibility.
• A diploma or certificate in Pastry Arts, Culinary Arts, Hospitality Management, or a closely related discipline.
• Advanced technical skills across pastry production, tempering and chocolate work, artisan baking, cake decoration, and elegant dessert plating.
• Previous experience in an upscale dessert-focused establishment such as a premium café, patisserie, or fine dining kitchen is highly desirable.
• A recognised Food Safety or HACCP certification is a strong advantage, demonstrating a thorough understanding of safe food handling practices.
• The ability to work calmly under pressure, manage multiple tasks during busy service periods, and maintain exceptional attention to detail.