Job Summary

The Senior Pastry Chef is responsible for supporting daily pastry production, maintaining product quality and consistency, and ensuring all pastries and desserts are prepared according to the company's recipes, standards and food safety requirements. The role also involves supervising junior pastry team members, coordinating production activities and ensuring smooth daily operations within the pastry department.

Key Responsibilities

A. Pastry Production & Operations

Prepare and produce pastries, cakes, desserts, breads and other bakery products according to company recipes and standards.
Ensure consistency in product taste, texture, appearance, portion size and presentation.
Oversee daily preparation, baking, finishing, decorating and packing activities.
Ensure production is completed according to the assigned schedule and outlet requirements.
Monitor ingredient usage, stock levels and product wastage to maintain cost efficiency.
Assist in developing new products, improving existing recipes and conducting product testing when required.

B. Quality Control & Food Safety

Maintain high standards of product quality, freshness and presentation.
Ensure proper food handling, storage, labelling, stock rotation and temperature control.
Comply with food safety, hygiene, sanitation and company operating procedures.
Conduct regular checks on raw materials and finished products.
Ensure all equipment, utensils and workstations are clean, properly maintained and used safely.

C. Team Supervision & Training

Guide and supervise junior pastry chefs, commis chefs and trainees during daily production.
Provide on-the-job training on pastry techniques, recipes, production methods and hygiene practices.
Monitor team performance, productivity and compliance with department standards.
Assist in allocating daily tasks and ensuring sufficient manpower for production.
Promote teamwork, discipline and a positive working environment.

D. Inventory & Cost Control

Monitor ingredient usage and report low stock, shortages or quality issues to the supervisor.
Assist with stocktaking, inventory records and ingredient requisitions.
Minimise wastage through proper production planning, portion control and storage practices.
Ensure ingredients and supplies are used efficiently and within the approved budget.

E. Coordination & Reporting

Coordinate with the pastry team, production department and outlet operations to fulfil orders and delivery schedules.
Report production issues, equipment breakdowns, product defects and operational concerns to the immediate supervisor.
Maintain accurate production records, wastage reports and other required documentation.
Support special orders, seasonal products, promotional campaigns and other assigned projects.

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