Head Pastry Chef
The Executive Pastry Chef oversees all pastry kitchen operations, ensuring high-quality products, consistency, food safety, and profitability. They develop menus, manage staff, control costs, and maintain culinary standards.
Job Responsibilities:
- Design and develop dessert, pastry, bread, and bakery menus.
- Create seasonal and specialty pastry offerings.
- Supervise and train pastry chefs, bakers, and kitchen staff.
- Ensure consistency in product quality, presentation, and taste.
- Manage inventory, ordering, and supplier relationships.
- Control food costs, labor costs, and waste.
- Maintain food safety, sanitation, and hygiene standards.
- Schedule staff and oversee daily production.
- Collaborate with executive chefs and management on menuplanning and special events.
- Monitor kitchen equipment and coordinate maintenance when necessary.
- Stay current with industry trends and innovative pastry techniques.
Job Requirements:
- Formal culinary or pastry arts training preferred.
- Several years of professional pastry experience, including leadership roles.
- Strong knowledge of baking techniques, chocolate work, sugar work, and dessert presentation.
- Excellent leadership, communication, and organisational skills.
- Knowledge of food safety regulations and HACCP standards.
- Ability to work under pressure and manage multiple priorities.
- 5 day work week (44 hours per week)
Benefits:
- Medical insurance
- Dental coverage
- Annual performance bonus
- Strong growth and development opportunities
- 12 days Annual leave + 1 day Birthday leave
If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!