Pastry Chef

 Responsibilities of the Pastry Chef

• Support the Executive Sous Chef and Chef de Cuisine in the day-to-day running of kitchen operations, with a dedicated focus on pastry and dessert creation.
• Lead the pastry section, designing and executing seasonal desserts that reflect the restaurant’s sustainability-driven philosophy.
• Ensure the consistency, quality, and presentation of all pastry items, maintaining the standards set by the Chef de Cuisine.
• Actively participate in prep and service, working side by side with the team to deliver dishes accurately and on time.
• Collaborate with the wider kitchen team to seamlessly integrate pastry into the overall menu flow and guest experience.
• Train, guide, and support line cooks and commis in pastry techniques, fostering skill development and creativity.
• Provide constructive feedback to team members and communicate key performance notes to the Executive Sous Chef.
• Monitor mise en place for pastry items, anticipating needs and ensuring smooth service flow.
• Oversee the labeling, storage, and rotation of pastry products, with a strong focus on minimizing waste and supporting sustainability goals.
• Maintain a clean, organized, and food-safe pastry section in line with sanitation standards.
• Assist with inventory management, prep sheets, and ordering specific to pastry.
• Participate in daily kitchen briefings and contribute to a collaborative, cohesive dining experience.

Requirements

• Minimum 2 years of managerial experience in a pastry leadership role.
• Strong background in pastry and dessert creation, with the ability to design and execute seasonal, sustainability-focused menus.
• Self-sufficient, with the ability to manage pastry operations independently while working collaboratively with the wider team.
• Excellent organizational and communication skills, with a focus on collaboration and efficiency.
• Commitment to sustainability, waste reduction, and food safety standards.
• Flexibility to work in a fast-paced, small-team environment.