Head Pastry Chef
Supervise daily production of cakes, pastries, breads, cookies, and other bakery items.
Manage overall bakery operations, including staff coordination and workflow planning.
Develop and standardize recipes to maintain consistent taste, quality, and presentation.
Lead, train, and schedule pastry cooks, bakers, and bakery assistants.
Monitor inventory levels and handle purchasing of baking ingredients and supplies.
Ensure cleanliness, hygiene, and food safety standards are maintained throughout the bakery.
Create new pastry items and seasonal products to increase customer satisfaction and sales.
Control food costs, minimize wastage, and improve production efficiency and profitability.
Oversee maintenance and proper usage of bakery equipment, tools, and storage areas.
Skills/Requirements:
Strong knowledge of baking and pastry preparation techniques.
Experience in managing bakery operations and supervising staff.
Ability to create and standardize recipes and bakery products.
Good leadership, team management, and communication skills.
Knowledge of food safety, hygiene, and sanitation standards.
Ability to manage inventory, purchasing, and cost control.
Creativity in cake decoration and dessert presentation.
Ability to work under pressure and meet production deadlines.
At least certification IV in Patisserie is preferred.
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
