Pastry at G.O.A.T. is not decoration. It's engineering pleasure. As a Pastry Chef, you will be responsible for creating sauces, fillings, creams, custards, inclusions, plated elements, and dessert components that feel indulgent, balanced, and production-ready.
We're looking for a Pastry Chef who thrives at the intersection of creativity and control. Someone who understands that flavour, mouthfeel, and shelf life must coexist — and that the best pastry work feels effortless only because the thinking behind it wasn't.
Responsibilities -
- Develop and execute pastry components: sauces, ganaches, creams, custards, curds, mousses, crunches, and inclusions
- Create indulgent dessert elements that integrate seamlessly with gelato and bakery products
- Control emulsions, stabilisation, and texture behaviour while balancing flavour profiles
- Work closely with the pastry and gelato teams to build hybrid desserts (brioche + gelato, brownie bases, baked inclusions)
- Design components that are scalable, stable, and repeatable across batches
- Test shelf life, refrigeration and freezing behaviour
- Implement and enforce strict hygiene and safety protocols to guarantee a clean and safe working environment
- Monthly reporting, KPIs, and data analysis - track production efficiency, waste, and product performance. Help us continuously improve and push for that greatness
Requirements -
- 2+ years of experience as a Pastry Chef, Baker, or in a similar role (F&B, dessert, or production kitchens preferred)
- Fresh grads from top culinary institutions welcome — if you've got the passion, we've got the platform
- Strong technical pastry foundation with clarity on process, ratios, and structure
- Comfort with chocolate, dairy, sugars, stabilisers, and hydrocolloids
- Ability to follow SOPs and question them intelligently when optimisation is possible
- Understand shelf life, water activity, and packaging impact
- You'll need to bring your own device
- We work 6 days a week
- This is a hands-on, high-ownership role — not a spectator seat
If emulsions excite you, balance matters more than sugar, and process sharpens creativity — you'll fit right in. Apply now!
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