Key Responsibilities
Key Responsibilities
Lead and oversee pastry and bakery operations, ensuring quality, taste, texture, presentation and consistency.
Develop distinctive Frenchinspired ptisserie offerings for The Social House and The Living Room.
Create signature pastries and desserts associated with the brand.
Develop croissants, viennoiserie, laminated pastries, artisan breads, cakes, tarts, entremets, petits gteaux, chocolate products and plated desserts.
Balance classical French techniques with contemporary flavours and locally relevant ideas.
Develop seasonal collections, festive ranges, celebration cakes and limited edition concepts.
Explore pastry trends, techniques and leading houses locally and internationally.
Create and maintain standard recipes, specifications, yields, portion sizes and presentation standards.
Build production systems for consistent daily quality.
Plan production requirements and maintain par levels.
Monitor ingredient usage, wastage and food cost discipline.
Collaborate with Procurement on ingredient quality and supplier performance.
Lead, coach and develop pastry team members.
Build technical capability across the team.
Collaborate with Executive Chef and culinary team on menus and events.
Partner with commercial and marketing teams to create revenuegenerating pastry experiences.
Ensure compliance with food safety, hygiene and health standards.
Maintain cleanliness, organisation and discipline in pastry kitchen.
Monitor equipment condition and address maintenance concerns.
Drive continuous improvement, innovation and efficiency.
Act as role model for professionalism, teamwork and culinary excellence.French Pastry Expertise
French Pastry Expertise
Croissants and laminated doughs.
Pain au chocolat and viennoiserie.
Brioche.
Choux pastry and clairs.
Mille feuille.
Macarons.
Tarts and tartlets.
Entremets and petits gteaux.
Mousses, crmeux, ganaches and glazes.
Chocolate and praline work.
Celebration and speciality cakes.
Artisan breads and premium bakery products.
Contemporary plated desserts.The Person We Are Looking For (adsbygoogle=window.adsbygoogle||[]).push({});Inquisitive
The Person We Are Looking For
Inquisitive
Curious about craft, studies trends and experiments intelligently.Resourceful
Resourceful
Finds practical solutions with available resources.Efficient
Efficient
Understands production planning, yields, food cost and organisation.Determined
Determined
Maintains high standards, repetition and refinement.Expressive
Expressive
Communicates clearly, teaches confidently and brings energy to the kitchen.What You Should Bring
What You Should Bring
Recognised qualification in Pastry & Bakery, Culinary Arts, Hotel Management or related.
Significant experience as Executive Pastry Chef, Head Pastry Chef or Pastry Sous Chef.
Strong expertise in French ptisserie and viennoiserie.
Experience creating and launching new pastry products.
Technical knowledge of pastry, bakery, desserts and chocolate.
Experience developing recipes and standards.
Understanding of costing, portion control, inventory and waste reduction.
Experience leading and developing pastry teams.
Strong production planning and organisational skills.
Excellent knowledge of hygiene, safety and quality standards.
Exceptional eye for presentation and detail.
Strong communication and interpersonal skills.
Commercial awareness and financial performance understanding.
Ability to remain calm and consistent in demanding environments.