Cafe Pastry Chef jobs

Job Summary

We are looking for a passionate and creative Pastry Chef to lead and manage daily pastry production, dessert development, and kitchen operations. The candidate should have strong knowledge in modern dessert presentation, production planning, food quality control, and team management.

The role requires someone who can maintain consistency, support menu innovation, and ensure smooth operations in both service and production environments.

Key Responsibilities

Kitchen Operations

• Manage daily pastry and dessert production
• Ensure consistency, quality, and presentation standards
• Maintain cleanliness and food safety standards in the pastry kitchen
• Monitor ingredient usage, stock levels, and wastage control
• Coordinate production schedules for daily operations and events

Menu Development

• Develop seasonal desserts, cakes, pastries, and afternoon tea items
• Create visually appealing and commercially viable dessert concepts
• Improve existing recipes and presentation standards
• Work closely with management and marketing team for festive promotions and collaborations

Team Management

• Train and supervise pastry kitchen staff
• Delegate daily tasks and monitor team performance
• Ensure smooth communication between pastry, hot kitchen, and service teams
• Maintain discipline and positive kitchen culture

Cost & Inventory Control

• Control food cost and portion consistency
• Conduct stock ordering and inventory management
• Work with suppliers for ingredient sourcing and quality control
• Reduce wastage and improve production efficiency

Compliance & Standards

• Follow company SOPs and hygiene regulations
• Ensure compliance with SFA food safety standards
• Maintain proper storage and labelling procedures

Requirements

• Minimum 3–5 years of pastry kitchen experience
• Experience in restaurant, café, hotel, or production kitchen environment
• Strong knowledge of cakes, plated desserts, pastries, and bakery production
• Creative with strong plating and presentation skills
• Able to work independently and lead a team
• Good time management and multitasking ability
• Familiar with inventory and cost control
• Positive attitude and team player

Preferred Skills

• Experience in afternoon tea or floral/aesthetic dessert concepts
• Experience in high-volume production kitchen or OEM production
• Knowledge of chocolate work, sugar work, or modern pastry techniques
• Basic understanding of social media food presentation trends

Working Hours

• 5 work week
• Weekend and public holiday availability required

Benefits

• Staff meals provided
• Staff discounts
• Performance bonus (subject to company performance)
• Career growth opportunities
• Annual leave and medical benefits

Salary Range

• Based on experience and skill level