Pastry Chef

La Crema

The Pastry Chef is responsible for overseeing the pastry section of the café and its potential other outlets and supplies, and creating high-quality, consistent baked goods and desserts that reflect the café’s style and brand. This includes daily production, seasonal menu development, and maintaining the highest standards of hygiene, presentation, and creativity.

Key Responsibilities, but not limited to:
Plan, develop, and execute a range of pastries, baked goods, and desserts for breakfast, brunch, lunch, tea and any other service required, in line with the café’s culinary vision.

Ensure all products are prepared to consistent quality, taste, and appearance standards.

Manage the daily production and prep schedule to ensure efficient service and minimal waste.

Innovate and refresh the pastry menu seasonally or as directed, incorporating local/seasonal ingredients where appropriate.

Maintain full responsibility for ordering, stock rotation, and inventory of pastry ingredients and supplies.

Ensure cleanliness and organisation of the pastry area in compliance with health and safety regulations.

Collaborate with other chefs, the Owners or the consultants on menu development, portion sizes, pricing, and production planning.

Supervise and train other staff members.

Participate in special events, photo shoots, or marketing initiatives related to the pastry offering.

Ensure that all recipes are well documented (ingredients, methods, images, costs) and made available to the Owners.

When required, engage with clients to provide a more positive experience for guests.

When required, assist the other members of staff in the kitchen to ensure a smooth operation.

Qualifications

Minimum 3 years of experience as a Pastry Chef or Senior Pastry Cook in a high-volume café, bakery, or restaurant environment.

Strong skills in classic and modern pastry techniques.

Excellent sense of aesthetics and presentation.

Proven ability to work efficiently in a fast-paced kitchen, managing multiple production tasks simultaneously.

Creative mindset with the ability to develop recipes and seasonal menus.

Solid understanding of food safety and kitchen hygiene standards.

Fluent in English; additional languages are a plus.

A professional, team-oriented attitude and a passion for food and hospitality.