Pastry Chef

Key Responsibilities / KRAs

1. Recipe Development & Standardization - Develop, perfect, and standardize pastry recipes ensuring consistent taste, texture, and appearance.

• Innovate with seasonal or specialty pastry aligned with brand strategy and NPD.
• Document recipe SOPs including ingredient quantities, baking times, and presentation.

2. Production & Quality Control - Oversee daily pastry production, ensuring batch consistency and adherence to production schedules.

3. Team Training & Supervision - Train junior pastry chefs and assistants in pastry preparation and baking techniques.

4. Collaboration & Innovation - Work closely with R&D / NPD team to launch new pastry flavors or limited-edition variants.

5. Reporting & Documentation - Maintain production logs, including batch sizes, wastage, and deviations from SOP.