Pastry Chef (pre-opening)

Our client is a speciality coffee company recognised globally for its modern concept stores, artisanal offerings, and innovative culinary approach. They are currently seeking a Pastry Chef to lead the pastry and bakery operations during the pre-opening phase, establish standards and workflows, drive menu innovation, and uphold the highest levels of quality, consistency, and food safety across all outlets.

Note: A pastry portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Proven experience as a Pastry Chef for at least two years.
  
• Strong expertise in pastry, bakery, and dessert production techniques, with a track record of menu innovation.
  
• Solid knowledge of kitchen hygiene, HACCP, and international food safety standards.
  
• Skilled in managing pastry kitchen operations, including production planning, cost control, and inventory management.
  
• Ability to lead, train, and inspire a team while fostering creativity and high performance.
  
• Strong organizational and time-management skills, with the ability to work efficiently in a fast-paced environment.
  
• Excellent communication and collaboration skills with culinary and front-of-house teams.
  
• High attention to detail and commitment to delivering consistently exceptional products.
  
• Flexibility and adaptability to evolving business needs and seasonal demands.
  

Key Responsibilities:

• Lead all pastry and bakery operations, ensuring quality, consistency, and presentation standards are maintained across outlets.
  
• Design and innovate dessert and pastry menus aligned with the company's artisanal and modern culinary identity.
  
• Supervise daily production, ensuring timely delivery of products to all locations.
  
• Oversee procurement, storage, and cost control for pastry and bakery ingredients.
  
• Ensure full compliance with HACCP, hygiene, and food safety standards.
  
• Train, mentor, and motivate pastry team members to enhance skills and creativity.
  
• Collaborate with management and culinary teams to develop seasonal promotions, special menus, and event offerings.
  
• Monitor kitchen organization and cleanliness, implementing regular cleaning and maintenance schedules.
  
• Drive continuous improvement in recipes, production efficiency, and overall guest satisfaction.