Employer Overview
Founded in 2019, our bakery has grown from a small shop into a fully operating brand supported by a central kitchen. We are dedicated to delivering high-quality bakery and pastry products made with passion, precision, and fresh ingredients. With a commitment to consistency, creativity, and excellent customer experience, our central kitchen enables us to maintain premium standards while supporting the expansion of our retail operations.
Job Summary:
The Executive Chef (Bakery/Pastry) is responsible for leading and managing all bakery and pastry operations, ensuring the delivery of high-quality products that meet the brand's standards. This role oversees recipe creation, daily production, food safety, and staff development, while maintaining efficient kitchen operations. The Executive Chef plays a key role in menu innovation, quality control, and optimizing production processes to support business growth. They ensure consistency, creativity, and operational excellence across all bakery and pastry items.
Key Responsibilities:
- Lead and manage the bakery/pastry kitchen team to deliver high-quality products.
- Develop new bakery and pastry recipes that match the brand identity.
- Ensure consistent product quality, taste, presentation, and portion control.
- Oversee daily production planning and workflow for maximum efficiency.
- Maintain high standards of hygiene, food safety, and kitchen organization.
- Train and develop kitchen staff on baking techniques and production standards.
- Manage inventory, control waste, and ensure proper storage of ingredients.
- Collaborate with management on menus, seasonal offerings, and new product launches.
- Monitor costs, optimize operations, and support overall business growth.
Minimum Qualification:
- Proven experience as an Executive Chef or Senior Pastry/Bakery Chef.
- Strong knowledge of bakery and pastry production (artisan bread, cakes, doughs, desserts, etc.).
- Excellent leadership, communication, and team management skills.
- Ability to create innovative recipes and maintain product consistency.
- Strong understanding of food safety and hygiene standards (HACCP is a plus).
- Experience in a bakery, pastry shop, caf, or F&B production environment.
- Culinary degree or pastry specialization is an advantage.
- Experience in startup or high-volume bakery operations is a plus.
- Creativity, attention to detail, and passion for quality.
