Pastry Chef - Viennoiseries & Confectionery)

Primary Task:

To assists in the management of bakery & Confectionery operations and ensures the quality of food served.

Support the Executive Chef or Sous Chef in Cuisine development, kitchen management, Menu training and staff supervision.

You play a key role in maintaining kitchen efficiency and food standards.

Duties & Responsibilities:

Team Leadership & Development:

Lead, supervise, and inspire the bakery & confectionery team to ensure smooth daily operations and peak performance.

Train, guide, and mentor team subordinates on techniques, NC standard recipes, and adhere to SOPs.

Conduct routine team meetings to review production schedules, address challenges, and drive continuous improvements.

Product Innovation & Menu Development:

Innovate and curate new products with a focus on Viennoiseries and confectionery, aligning with market trends and customer preferences.

Experiment with flavours, textures, and contemporary baking techniques while maintaining brand authenticity.

Plan and introduce seasonal, festive, and limited-edition products to enhance the menu offering.

Improvise the existing products to achieve the highest quality of the product.

Quality Assurance & Consistency:

Uphold and maintain Consistent quality standards across all bakery and confectionery items as per our standards.

Monitor production processes, ensuring uniformity in texture, taste, and presentation.

Develop and enforce Standard Operating Procedures (SOPs) for all products to guarantee consistency.

Hygiene & Food Safety Compliance:

Ensure strict adherence to hygiene, food safety, and sanitation protocols in accordance with FSSAI and HACCP standards.

Conduct regular inspections of kitchen workstations, storage, and equipment cleanliness.

Enforce FIFO (First In, First Out) and LIFO (Last In, First Out) inventory systems.

Cost Control & Operational Efficiency:

Maintain accurate production records, food cost sheets, and wastage logs.

Implement measures to optimize raw material utilization, minimizing wastage and controlling food costs.

Collaborate with procurement to source premium-quality ingredients within budget parameters.

Inventory & Equipment Management:

Ensure the bakery section is adequately stocked with required ingredients and supplies, avoiding overstocking.

Oversee the upkeep and maintenance of bakery and pastry equipment, ensuring all tools are in optimal working condition.

Evaluate and recommend the acquisition of new equipment to enhance efficiency and output.

Production Planning & Workflow Optimization:

Plan and oversee production schedules based on demand forecasts, avoiding under- or overproduction.

Streamline production processes to maximize output while maintaining quality standards.

Manage team rosters and ensure seamless shift transitions for uninterrupted production.

Cross-Department Collaboration:

Work in synergy with pastry, Savory, and main kitchen teams for cohesive menu development.

Support marketing initiatives by contributing to product launches, promotional activities, and special events.

Collaborate with the front-of-house team to gather feedback and refine product offerings.

Customer Satisfaction & Product Enhancement:

Stay informed on consumer preferences, market trends, and emerging innovations in bakery and confectionery.

Integrate customer feedback into product development and quality improvement efforts.

Ensure product presentation, packaging, and branding align with company standards and enhance customer experience.

Documentation, Compliance & Audit Readiness:

Maintain up-to-date documentation, including recipe sheets, costing, and production records.

Ensure daily completion of quality checks, production logs, and wastage reports.

Ensure readiness for internal and external audits, maintaining compliance with food safety and operational standards.

Prerequisites:

Education:

Culinary degree or diploma Bakery & Confectionery specialization from a recognized institution is preferred.

Experience:

Previous experience in a professional kitchen, with at least 7+ years in a supervisory or senior CDP role.

Skills:

Strong culinary skills and knowledge of various cooking techniques.

Excellent leadership and communication skills.

Ability to work in a fast-paced environment and handle pressure.

Strong organizational and time management skills.

Proficiency in kitchen equipment and tools.

Passionate about cooking and delivering high-quality food.

Creative and innovative with a keen eye for detail.

Team player with a positive attitude and excellent interpersonal skills.

Adaptable and able to handle feedback constructively.