Pastry Chef

Role Overview

The Pastry Chef leads all pastry and dessert operations for a catering company and restaurant, ensuring high‐quality, visually appealing, and consistent baked goods across dine‐in service, off‐site events, and special orders. This role blends creativity, precision, and production efficiency.

Key Responsibilities

• Menu Development — Create and update dessert menus for restaurant service, catering events, seasonal offerings, and custom orders.
• Production Management — Plan and execute daily and large‐batch pastry production, ensuring consistency across high‐volume catering and restaurant service.
• Recipe Standardization — Develop, document, and maintain standardized recipes, portion sizes, and plating guidelines.
• Quality Control — Maintain high standards for taste, texture, presentation, and freshness.
• Inventory & Ordering — Manage ingredient inventory, forecast usage, and coordinate with vendors to ensure timely supply.
• Team Leadership — Train, supervise, and mentor pastry assistants, bakers, and prep staff.
• Event Support — Collaborate with catering managers to design event‐specific dessert menus and ensure timely delivery.
• Kitchen Coordination — Work closely with culinary leadership to align production schedules, storage needs, and service timing.
• Food Safety — Ensure compliance with health codes, sanitation standards, and safe food‐handling practices.
• Cost Control — Monitor ingredient usage, reduce waste, and maintain target food‐cost percentages.

Required Skills & Qualifications

• Culinary Training in baking/pastry arts or equivalent experience
• Strong knowledge of baking techniques, pastry production, and dessert plating
• Experience in high‐volume production for catering or banquet environments
• Ability to manage multiple deadlines and shift priorities
• Proficiency with commercial kitchen equipment
• Strong leadership, communication, and organizational skills
• Creativity balanced with consistency and operational efficiency