The Pastry Chef will be responsible for the research, development, and standardization of high-quality cakes, breads, and pastries for Mary Grace. This role requires strong technical expertise, creativity, and the ability to translate concepts into scalable, cost-efficient, and consistent products suitable for commercial production.
Product Development & Innovation
- Handle the R&D of cakes, breads, pastries, and laminated pastries
- Develop new recipes aligned with brand standards and customer preferences
- Continuously improve existing products through reformulation and innovation
Product Costing & Documentation
- Prepare accurate product costing for all developed items
- Create detailed and standardized recipe documentation
- Ensure all formulations are scalable for production use
Process Standardization & Quality Control
- Establish clear processes for consistent product execution
- Standardize baking procedures across production teams
- Troubleshoot issues related to product quality, texture, and consistency
Qualifications
- At least 5 years of professional experience in pastry, baking, or related field
- Must have completed formal pastry or baking education (in Manila or abroad)
- Strong expertise in cakes, breads, pastries, and laminated doughs
- Experience in R&D, product costing, and kitchen process standardization is an advantage
- Detail-oriented with strong problem-solving skills
Staging Phase (Assessment Process)
Candidates will undergo a practical staging session in a test kitchen, where they will:
- Prepare three (3) products live (e.g., cake, bread, laminated pastry)
- Demonstrate technical skills, efficiency, and product quality
