The Executive Pastry Chef performs the daily execution of all assigned pastry food production and service execution while establishing and maintaining standards of operation.
Key Responsibilities - Oversee pastry production, ensuring high quality, hygiene, and consistency.
- Develop and innovate seasonal pastry menus that highlight local, fresh ingredients and adapt to diverse dietary preferences.
- Lead and supervise the pastry team, providing training and performance feedback.
- Manage inventory and stock levels, track usage, and place timely orders for ingredients.
- Maintain kitchen operations, workflow, and service timeliness.
- Ensure compliance with food safety regulations and brand standards.
- Collaborate with the head chef and other kitchen staff to align pastry offerings with the overall menu strategy.
Qualifications - Culinary diploma or degree in pastry arts or a related field.
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