Pastry Head

💓Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.💓 On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts. 1. Kitchen Operations Oversee the daily operations of the pastry kitchen to ensure smooth and efficient production. Plan and organise daily production schedules based on business demands. Ensure all products are prepared consistently according to approved recipes and presentation standards. Monitor product quality and freshness throughout the day. Coordinate production and deliveries to multiple outlets where applicable. 2. Product Development Create and develop new pastries, desserts, breads, cakes, and seasonal menu items. Improve existing recipes based on customer feedback and operational efficiency. Conduct product testing and standardise recipes before implementation. Work closely with Management and Operations on menu planning and promotional items. 3. Quality Assurance & Food Safety Maintain the highest standards of food quality, taste, and presentation. Ensure compliance with SFA food hygiene regulations and company SOPs. Monitor cleanliness and hygiene within the pastry kitchen. Ensure proper food storage, stock rotation (FIFO), and temperature control. Conduct regular quality checks and corrective actions where necessary. 4. Team Leadership & Training Lead, supervise, and motivate the pastry team to achieve operational excellence. Plan staff schedules and manpower allocation. Train and coach pastry chefs and kitchen assistants on recipes, techniques, and SOPs. Conduct performance coaching and identify training needs. Foster teamwork and maintain a positive working environment. 5. Inventory & Cost Control Monitor ingredient usage and minimise wastage. Manage inventory levels and ensure timely ordering of ingredients and supplies. Conduct regular stock counts and inventory reconciliation. Control food costs while maintaining product quality. Work with suppliers to ensure quality products and competitive pricing. 6. Operational Excellence Ensure all equipment is properly maintained and report any maintenance issues. Continuously improve kitchen workflow and production efficiency. Support outlet operations during peak periods when required. Assist Management in implementing new operational initiatives and SOPs. 7. Compliance & Administration Ensure compliance with company policies, workplace safety, and food safety regulations. Maintain production records, recipe documentation, and inventory reports. Participate in management meetings and provide recommendations for operational improvements. Perform any other duties assigned by Management. Requirements Minimum 4 years of relevant experience in a pastry kitchen, with at least 1–2 years in a supervisory or leadership role . Strong knowledge of pastry, bakery, dessert, and bread production techniques.