Executive Pastry Chef

Company Description Bizu Patisserie & Bistro is one of the leading restaurant concepts in Metro Manila, offering both bistro-style dishes and an extensive selection of French pastries and desserts. Inspired by the French word Bisous, meaning kiss, Bizu is rooted in the Filipino tradition of beso-beso to express warmth, gratitude, and affection. This spirit of inspiration and creativity is reflected in Bizu's unique cakes and pastries, which are crafted to delight and uplift guests. Team members join a culinary environment that values artistry, high-quality ingredients, and memorable dining experiences for every guest.

Role Description The Executive Pastry Chef is a full-time, on-site role based in Makati, responsible for leading the pastry and bakery operations at Bizu Patisserie & Bistro. This role oversees the creation, preparation, and presentation of all pastries, desserts, and baked goods, ensuring quality, consistency, and adherence to brand standards. Day-to-day responsibilities include planning and testing new menu items, supervising kitchen staff, managing production schedules, and maintaining food safety and hygiene standards. The Executive Pastry Chef collaborates with management to control food costs, coordinate special events and seasonal offerings, and ensure an exceptional guest experience. The role also involves training and mentoring team members, optimizing workflows, and maintaining a clean, efficient, and safe kitchen environment.

Qualifications

• Strong bakery and baking skills, with focus in the field of laminated dough, with proven experience in producing high-quality pastries and desserts.
• Advanced culinary skills and food preparation expertise, preferably with a focus on French patisserie or fine dining.
• Solid cooking knowledge to support bistro menu needs and ensure coordination between pastry and hot kitchen operations.
• Experience leading kitchen teams, including staff training, scheduling, and performance management.
• Knowledge of food safety, sanitation standards, and regulatory compliance in professional kitchens.
• Ability to design and innovate pastry menus, balancing creativity with cost control and operational efficiency.
• Strong organizational and time-management skills, with the ability to handle high-volume production.
• Relevant culinary education or certification is preferred; prior experience as a Pastry Chef or Executive Pastry Chef is an advantage.