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Pastry Chef - Specialty Coffee Shop & Restaurant

HUNDRED GROUP
Dubai, UAE
fulltime
Senior
2 days ago
Culinary ArtsMenu PlanningFood CostingHygiene and SafetyKitchen ManagementGourmet Cooking
Free

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1. POSITION OVERVIEW

  • We are seeking an **experienced and highly skilled Pastry Chef** to join our specialty coffee shop and restaurant group in Qatar.
  • The Pastry Chef will be responsible for creating, preparing, and presenting high‑quality pastries, desserts, baked goods, and specialty items that align with our brand standards.
  • This role requires creativity, precision, consistency, and the ability to support multi‑branch operations.
  • 2.
  • KEY DUTIES & RESPONSIBILITIESA.
  • Pastry Production & Menu Execution
  • Prepare and produce a wide range of pastries, cakes, desserts, and baked goods.
  • Develop new pastry items, seasonal specials, and signature desserts.
  • Ensure consistency in taste, texture, presentation, and portioning across all branches.
  • Follow standardized recipes and maintain accurate measurements.
  • Oversee daily mise en place for pastry and dessert sections.

B. Quality Control & Standards

  • Conduct regular quality checks on all pastry items.
  • Ensure all products meet brand standards before dispatching to branches.
  • Maintain freshness, proper storage, and rotation of ingredients (FIFO).
  • Monitor baking times, temperatures, and production accuracy.

C. Kitchen Operations & Production Management

  • Plan daily and weekly production schedules based on branch requirements.
  • Manage batch production for efficiency and consistency.
  • Coordinate with the Head Chef and Operations for menu updates and production planning.
  • Ensure timely delivery of pastry items to all branches.

D. Hygiene, Safety & Compliance

  • Ensure full compliance with Qatar Municipality food safety regulations.
  • Maintain strict hygiene and sanitation standards in the pastry section.
  • Monitor temperature logs, storage conditions, and cleanliness.
  • Follow HACCP‑aligned procedures and documentation.

E. Inventory & Cost Control

  • Monitor ingredient usage and minimize wastage.
  • Ensure proper storage, labeling, and stock rotation.
  • Assist in inventory counts and report shortages to Procurement.
  • Maintain cost‑effective production without compromising quality.

F. Team Collaboration & Training

  • Work closely with the Head Chef, Sous Chef, and kitchen team.
  • Train junior pastry staff and kitchen helpers when required.
  • Support cross‑branch coordination for pastry supply and quality consistency.
  • Assist in onboarding new pastry team members.

3. WORKFLOW PROCESSDaily Workflow

  • Review production list and branch orders.
  • Prepare mise en place for pastries and desserts.
  • Execute baking, decorating, and finishing tasks.
  • Conduct quality checks before dispatch.
  • Clean and sanitize pastry workstations.

Weekly Workflow

  • Review sales trends and adjust production quantities.
  • Test new recipes and propose menu improvements.
  • Conduct inventory checks and coordinate with Procurement.
  • Review hygiene and compliance logs.

Monthly Workflow

  • Participate in menu planning and seasonal item development.
  • Conduct training sessions for pastry staff.
  • Review cost performance and wastage reports.
  • Present pastry performance updates to management.

4. TARGETED KPIsQuality KPIs

  • Pastry Quality Score: **90%+**
  • Recipe Compliance Rate: **95%+**
  • Customer Dessert Complaints: **\<3% per month**

Operational Kpis

  • On‑Time Production & Delivery: **100%**
  • Prep Completion Accuracy: **100% before service**
  • Batch Production Efficiency: **Improved month‑on‑month**

Cost Kpis

  • Ingredient Wastage: **Reduced by 10–15% per quarter**
  • Inventory Variance: **\<2%**
  • Cost‑per‑unit consistency: **Within approved budget**

Hygiene & Compliance Kpis

  • Hygiene Audit Score: **90% minimum**
  • Municipality Violations: **0**
  • Temperature Log Accuracy: **100%**

Collaboration Kpis

  • Coordination with Head Chef & Operations: **90%+**
  • Training Completion for Pastry Staff: **100%**
  • Cross‑branch pastry consistency score: **95%+**

5. MINIMUM QUALIFICATIONSEducation & Experience

  • Minimum **3–5 years** experience as a Pastry Chef, Baker, or Dessert Specialist.
  • Experience in specialty coffee shops, restaurants, or boutique bakeries preferred.
  • Strong knowledge of pastry techniques, baking methods, and dessert presentation.

Technical Skills

  • Expertise in doughs, creams, fillings, glazes, and decorative techniques.
  • Ability to develop new recipes and innovate.
  • Strong understanding of food safety and hygiene standards.
  • Knowledge of temperature control, baking equipment, and production tools.

Soft Skills

  • Creativity and attention to detail.
  • Strong time management and organizational skills.
  • Ability to work under pressure and meet deadlines.
  • Team player with strong communication skills.

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