Head Pastry Chef

Key Responsibilities • Lead and oversee pastry and bakery operations across all company brands and outlets. • Drive research and development (R&D) initiatives to create innovative pastry and bakery products aligned with each brand’s identity and market positioning. • Demonstrate versatility in developing and producing a diverse range of pastry, bakery, and dessert offerings. • Lead the complete product development process, from concept creation and experimentation to recipe testing, refinement, costing, and final implementation. • Research emerging pastry trends, ingredients, techniques, and consumer preferences to identify new product opportunities. • Develop seasonal menus, signature products, and limited-time offerings that enhance brand differentiation. • Conduct product trials, tastings, and evaluations to assess flavor, texture, presentation, consistency, and commercial viability. • Collaborate with Marketing, Operations, and management to develop products that support brand campaigns and business objectives. • Establish and maintain standardized recipes, preparation methods, portion sizes, and presentation guidelines. • Ensure successful product rollouts across all outlets through proper documentation, training, and quality checks. • Continuously evaluate and improve existing products based on customer feedback, sales performance, production efficiency, and profitability. • Conduct regular outlet and production visits to monitor product quality, consistency, and compliance with company standards. • Lead, train, coach, and develop pastry teams to strengthen technical capabilities and maintain high performance standards. • Oversee production planning and ensure adequate product availability across all brands. • Monitor food costs, ingredient usage, yields, portion control, and wastage to maintain profitability. • Coordinate with Procurement to source, evaluate, and test new ingredients, suppliers, and equipment for product development. • Ensure efficient workflow, proper task allocation, and productivity within the pastry department. • Support new outlet openings by developing suitable product ranges, establishing production procedures, and ensuring team readiness. • Maintain accurate R&D records, standardized recipes, product specifications, costing sheets, and development documentation. • Ensure compliance with food safety, hygiene, sanitation, HACCP, and company SOPs. • Maintain overall accountability for pastry innovation, product quality, consistency, and operational standards across all brands. Skills & Qualifications • Strong versatility and extensive technical expertise across various pastry, bakery, and dessert disciplines are required. • Proven experience in pastry research and development, product innovation, and new menu creation. • Demonstrated ability to independently develop products from initial concept through testing, costing, standardization, and successful commercial launch. • Strong creativity with the ability to develop distinctive products suited to different F&B concepts and customer preferences. • Strong understanding of ingredient functionality, flavor development, texture, presentation, and product shelf life. Show more Show less