JOB SUMMARY
The Training & Development Dessert & Pastry Chef is responsible for developing and testing innovative pastry and dessert products while ensuring consistency, quality, and profitability. This role oversees kitchen trials, conducts recipe computation and costing, and leads recipe standardization to ensure scalability and operational efficiency across outlets.
KEY RESPONSIBILITIES
- Develop and innovate new pastry and dessert recipes aligned with brand standards
- Conduct kitchen tests and product trials to refine recipes and presentation
- Perform recipe computation, portioning, and food cost analysis
- Lead recipe standardization and ensure accurate documentation
- Research and source quality ingredients, including seasonal and specialty items
- Ensure desserts are scalable and feasible for multi-branch operations
- Collaborate with Operations and Marketing for product rollouts and promotions
- Supervise and guide pastry kitchen staff
- Maintain quality control, stock management, and food safety compliance
JOB QUALIFICATIONS
- Graduate of Culinary Arts, HRM, or Pastry/Culinary certification program
- Minimum 34 years of experience leading a pastry department in a restaurant or hotel
- Strong expertise in baking techniques, chocolate, and ice cream preparation
- Proven creativity in dessert development
- Strong ability to conduct kitchen testing, recipe computation, and recipe standardization
- Excellent documentation and organizational skills
- Detail-oriented with a passion for innovation and presentation
