Executive Chef

Pastry & Bakery Operations

• Oversee the daily operations of the pastry and bakery kitchen.
• Plan and supervise the production of cakes, pastries, breads, desserts, cookies, and other baked goods.
• Ensure all products meet the company's quality, taste, and presentation standards.
• Maintain consistency in recipes, portion sizes, and plating.

Menu Development & Innovation

• Design and develop new desserts, pastries, seasonal specials, and signature menu items.
• Research market trends and introduce innovative products to enhance the café menu.
• Standardize recipes and create detailed recipe cards and production procedures.
• Conduct product testing and quality evaluations before launching new items.

Team Leadership

• Lead, supervise, and motivate the pastry kitchen team.
• Recruit, train, coach, and evaluate pastry chefs and bakery staff.
• Prepare work schedules and allocate manpower effectively.
• Foster teamwork and maintain a positive working environment.

Inventory & Cost Control

• Manage inventory levels and ensure timely ordering of ingredients and supplies.
• Monitor food costs, labour costs, and wastage to achieve budget targets.
• Maintain accurate inventory records and conduct regular stock checks.
• Source quality ingredients while maintaining cost efficiency.

Food Safety & Quality Assurance

• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Implement and monitor HACCP and FIFO procedures.
• Ensure all equipment and workstations are clean, organized, and well maintained.
• Conduct routine quality inspections to maintain high production standards.

Operational Management

• Coordinate pastry production with kitchen and service teams to ensure smooth daily operations.
• Manage production schedules to meet business demand.
• Monitor equipment performance and arrange maintenance or repairs when necessary.
• Ensure timely preparation for catering, events, and seasonal promotions.

Requirements

• Diploma or Degree in Pastry Arts, Culinary Arts, or a related field is preferred.
• Minimum 8–10 years of professional pastry experience, with at least 3–5 years in a leadership role.
• Strong expertise in cakes, pastries, artisan breads, viennoiserie, plated desserts, and modern pastry techniques.
• Experience in café, bakery, or hotel pastry operations is highly preferred.
• Strong leadership, organizational, and communication skills.
• Good knowledge of food costing, inventory management, and production planning.
• Thorough understanding of food safety, HACCP, and hygiene regulations.
• Ability to work efficiently in a fast-paced environment.

Key Competencies

• Advanced Pastry & Baking Skills
• Product Development & Innovation
• Leadership & Team Management
• Food Cost Control
• Inventory Management
• Quality Assurance
• Food Safety & Hygiene
• Time Management
• Problem Solving
• Attention to Detail

Key Performance Indicators (KPIs)

• Product quality and consistency.
• Customer satisfaction and dessert sales performance.
• Successful development of new menu items.
• Food cost maintained within budget.
• Reduction in product wastage.
• Compliance with food safety and hygiene standards.
• Team productivity, training, and retention.
• Inventory accuracy and production efficiency.