Head Pastry Chef

**Key Responsibilities**:
**1. Pastry Production & Menu Development**:

- Lead the creation and execution of the café/restaurant’s pastry menu, including cakes, tarts, pastries, bread, cookies, and other desserts.
- Innovate and develop new pastry items, incorporating seasonal ingredients, trends, and customer preferences.
- Ensure all pastries are prepared with attention to detail, consistency, and the highest quality standards.
- Collaborate with the Head Chef and management on special menu items, holiday offerings, and event-specific desserts.

**2. Kitchen Leadership & Team Management**:

- Lead, manage, and mentor the pastry team, including pastry chefs, assistants, and bakers.
- Assign tasks and ensure proper delegation of responsibilities within the pastry section.
- Provide training on new techniques, recipes, and standards, ensuring the team is well-prepared and motivated.
- Foster a positive and productive work environment through effective communication, team building, and leadership.

**3. Quality Control & Consistency**:

- Ensure that all pastries, desserts, and baked goods meet the café/restaurant’s standards of taste, texture, presentation, and portioning.
- Monitor the daily production to ensure consistency and quality across all products, both in taste and appearance.
- Conduct regular tasting sessions and quality control checks to ensure product excellence.
- Maintain a high level of cleanliness and organization in the pastry section, ensuring compliance with health and safety standards.

**4. Inventory & Cost Control**:

- Manage the ordering, storage, and proper use of ingredients for the pastry kitchen, ensuring mínimal waste and maximum efficiency.
- Work with the kitchen manager to develop and maintain food cost budgets for the pastry section.
- Monitor and track inventory levels of ingredients and supplies, ensuring timely orders and stock rotation.
- Ensure that all equipment used in the pastry section is properly maintained and in good working condition.

**5. Health, Safety, and Sanitation**:

- Uphold all food safety and sanitation protocols in the pastry section, including proper food handling, storage, and sanitation practices.
- Ensure compliance with local health and safety regulations, maintaining a clean and safe working environment for all pastry team members.
- Regularly inspect equipment, tools, and work areas for compliance with hygiene standards.

**6. Customer Experience & Presentation**:

- Ensure that all pastry items are presented beautifully, following the café/restaurant’s aesthetic standards.
- Take responsibility for the appearance of desserts and pastries served to customers, ensuring they meet expectations.
- Respond to customer feedback, making adjustments and improvements to the pastry offerings as needed.

**Qualifications & Skills**:

- **Experience**:

- Minimum of 5 years of experience in pastry, with at least 2-3 years in a leadership role.
- Extensive experience in pastry and dessert creation, including classic and contemporary techniques.
- Proven track record of creating and delivering high-quality pastries in a high-volume or fine dining environment.
- Experience with bread making, cake decoration, and advanced pastry techniques is a plus.