Executive Pastry Chef directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Tests and develops recipes. Being an Executive Pastry Chef monitors customer satisfaction. May be responsible for the creation of dessert menus to maximize profits and minimize loss. Additionally, Executive Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor’s degree. Typically reports to an Executive Chef. The Executive Pastry Chef manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be an Executive Pastry Chef typically requires 5 years experience in the related area as an individual contributor. 1 – 3 years supervisory experience may be required. Extensive knowledge of the function and department processes.
Executive Pastry Chef Job Description Template
Our company is looking for a Executive Pastry Chef to join our team.
Responsibilities:
- Ensure compliance with food hygiene and Health and Safety regulations;
- Supervise and coordinate all pastry and dessert preparation and presentation;
- Manage food cost controls to contribute to Food and Beverage revenue;
- Assist running the pastry section of the kitchen;
- Develop appropriate seasonal menu offerings;
- Bring creativity to the pastry offerings;
- Plan production to facilitate daily requirements;
- Ensure excellent quality throughout the dessert offerings.
Requirements:
- Excellent grooming standards;
- Good communication skills;
- Strong supervisory skills;
- Excellent planning and organising skills;
- Committed to delivering a high level of customer service;
- Approaches pastry in a creative way;
- Dedicated to the delivery of exceptional service and continuous improvement;
- Positive attitude;
- A current, valid, and relevant trade qualification (proof may be required);
- A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production;
- A minimum of 2 years as an Executive Pastry Chef Experience with high volume food production.