Executive Pastry Chef

Responsible for managing all aspects of desert & pastry in ISMAYA Group including the FLOR and kitchen workers in a manner to provide ultimate customer satisfaction.

The ideal candidate will oversee the kitchen to ensure consistent and high-quality desert & pastry is prepared, as well as impeccable sanitation and food standards are achieved.

Qualifications

• Diploma/Bachelor Degree in Culinary, Pastry or related field.

• Minimum 3-5 years of experience as an Executive Pastry Chef or a similar role in a high-volume F&B establishment.

• Proven track record of leading and developing culinary teams.

• Deep knowledge of various cuisines and cooking techniques.

• Strong understanding of food trends and industry best practices.

• Ability to manage multiple projects and prioritize tasks effectively.

• Passion for food and a commitment to culinary excellence.

Technical Skills

• Culinary pastry skills and culinary techniques.

• Knowledge of food safety and hygiene practices.

• Ability to work with various baking equipment.

• Experience with menu development, costing, and inventory management.

• Understanding of procurement processes and supplier evaluation.

Soft Skills

• Excellent communication and interpersonal skills.

• Creative and innovative thinking.

• Strong problem-solving and decision-making abilities.

• Adaptability and willingness to learn new things.

• Positive attitude and a commitment to excellence.

• Excellent negotiation and vendor management skills.

Job Desc

• Develop and implement a creative and innovative dessert menu that aligns with the FLOR concept.

• Oversee the production of all desserts, pastries, and cakes, ensuring consistency in quality, taste, and presentation.

• Manage and mentor a team of pastry chefs and bakers.

• Research and develop new dessert trends and techniques.

• Collaborate with the Executive Chef and other culinary team members.

• Ensure adherence to food safety and hygiene regulations.

• Oversee inventory, including make sure smooth ordering, sufficient supplies and minimum waste.

• Evaluate and select vendors for ingredients and supplies.

• Ensure consistency in ingredient quality and adherence to recipes.

• Manage food costs and inventory control (COGS).

• Represent Ismaya Group at industry events and conferences.