Head Pastry Chef

Role Overview

Production Planning and Management

• Plan daily pastry and dessert production based on projected sales, customer demand, and special orders.
• Organize production schedules to ensure products are prepared and available on time.
• Monitor daily output, identify shortages, and adjust production plans when necessary.

Product Quality and Consistency

• Supervise preparation of cakes, fillings, creams, pastries, and desserts according to approved recipes, weights, and portion standards.
• Inspect flavor, texture, freshness, decoration, and final presentation before release for sale.
• Maintain consistency in quality, appearance, and portion sizes across all batches.

Food Safety, Storage, and Shelf Life

• Establish and monitor shelf-life guidelines, storage conditions, and display requirements.
• Monitor refrigeration temperatures and ensure proper handling and storage of perishable ingredients and finished products.
• Maintain compliance with food hygiene, sanitation, and food safety procedures.

Team Leadership and Training

• Assign daily responsibilities and coordinate workflow among pastry team members.
• Train, supervise, and evaluate staff performance.
• Ensure team members follow approved recipes, preparation methods, decoration standards, and cleanliness procedures.

Recipes, Documentation, and Standardization

• Develop, document, and maintain standardized recipes, preparation methods, decoration guidelines, and storage instructions.
• Maintain production records, preparation checklists, and quality control procedures.
• Ensure recipes and operating procedures are consistently followed and updated when approved changes are made.

Inventory and Cost Control

• Monitor ingredient stock, expiry dates, storage conditions, and stock rotation.
• Track ingredient usage, production waste, unsold products, and returns.
• Identify opportunities to minimize wastage, improve ingredient utilization, and control production costs.
• Communicate purchasing requirements and potential shortages to the appropriate department.

Coordination and Reporting

• Coordinate shared Danish and filled croissant production with the Head Bakery Chef.
• Communicate product availability, sold-out items, and newly prepared desserts to floor and bar teams.
• Report daily production output, stock shortages, wastage, and operational issues to management.
• Maintain a clean, organized, and efficient pastry production area and sanitized equipment.

Requirements

• Minimum 4 years of professional experience in pastry production, preferably in a bakery, café, hotel, or professional pastry kitchen.
• Proven experience supervising pastry production and leading a team.
• Strong knowledge of cakes, creams, fillings, pastries, dessert preparation, decoration, and finishing techniques.
• Experience with production planning, recipe standardization, inventory control, and waste reduction.
• Good understanding of food hygiene, safe storage, shelf-life management, and refrigeration monitoring.
• Strong organizational, leadership, and time-management skills.
• Ability to maintain high quality standards in a fast-paced production environment.
• Good communication skills and ability to coordinate with bakery, kitchen, floor, and bar teams.

Compensation

• Pay: AED 5,000.00 - AED 6,500.00 per month.