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. - Monitor quality parameters : texture, taste, appearance, and shelf-life. - Identify and reduce wastage while maintaining high-quality standards.

3. Team Training & Supervision - Train junior pastry chefs and assistants in pastry preparation and baking techniques. - Ensure the team follows SOPs, hygiene, and safety standards in the kitchen.

4. Collaboration & Innovation - Work closely with R&D / NPD team to launch new pastry flavors or limited-edition variants. - Coordinate with procurement and inventory to ensure ingredient availability. - Provide feedback to management on ingredient quality, process improvements, or equipment needs.

5. Reporting & Documentation - Maintain production logs, including batch sizes, wastage, and deviations from SOP. - Share weekly reports on quality, production efficiency, and new product trials.