Executive Chef

Pastry & Bakery Operations Oversee the daily operations of the pastry and bakery kitchen. Plan and supervise the production of cakes, pastries, breads, desserts, cookies, and other baked goods. Ensure all products meet the company's quality, taste, and presentation standards. Maintain consistency in recipes, portion sizes, and plating. Menu Development & Innovation Design and develop new desserts, pastries, seasonal specials, and signature menu items. Research market trends and introduce innovative products to enhance the café menu. Standardize recipes and create detailed recipe cards and production procedures. Conduct product testing and quality evaluations before launching new items. Team Leadership Lead, supervise, and motivate the pastry kitchen team. Recruit, train, coach, and evaluate pastry chefs and bakery staff. Prepare work schedules and allocate manpower effectively. Foster teamwork and maintain a positive working environment. Inventory & Cost Control Manage inventory levels and ensure timely ordering of ingredients and supplies. Monitor food costs, labour costs, and wastage to achieve budget targets. Maintain accurate inventory records and conduct regular stock checks. Source quality ingredients while maintaining cost efficiency. Food Safety & Quality Assurance Ensure compliance with food safety, hygiene, and sanitation regulations. Implement and monitor HACCP and FIFO procedures. Ensure all equipment and workstations are clean, organized, and well maintained. Conduct routine quality inspections to maintain high production standards. Operational Management Coordinate pastry production with kitchen and service teams to ensure smooth daily operations. Manage production schedules to meet business demand. Monitor equipment performance and arrange maintenance or repairs when necessary. Ensure timely preparation for catering, events, and seasonal promotions. Requirements Diploma or Degree in Pastry Arts, Culinary Arts, or a related field is preferred. Minimum 8–10 years of professional pastry experience, with at least 3–5 years in a leadership role. Strong expertise in cakes, pastries, artisan breads, viennoiserie, plated desserts, and modern pastry techniques. Experience in café, bakery, or hotel pastry operations is highly preferred. Strong leadership, organizational, and communication skills. Good knowledge of food costing, inventory management, and production planning. Thorough understanding of food safety, HACCP, and hygiene regulations. Ability to work efficiently in a fast-paced environment. Key Competencies Advanced Pastry & Baking Skills Product Development & Innovation Leadership & Team Management Food Cost Control Inventory Management Quality Assurance Food Safety & Hygiene Time Management Problem Solving Attention to Detail Key Performance Indicators (KPIs) Product quality and consistency. Customer satisfaction and dessert sales performance. Successful development of new menu items. Food cost maintained within budget. Reduction in product wastage. Compliance with food safety and hygiene standards. Team productivity, training, and retention. Inventory accuracy and production efficiency.