Executive Pastry Chef

Basic Function: Oversee and direct all pastry and bread production, ensuring the highest quality standards in taste, presentation, and innovation. Lead and develop the pastry team to achieve excellence in execution, cost control, and operational efficiency.

Key Responsibilities:

1. Strategic Leadership & Culinary Innovation
   • Develop and execute creative pastry and bread menus that align with seasonal trends and guest preferences.
   • Collaborate with the Executive Chefs at Enchantment and Hummingbird to enhance dessert offerings across all outlets.
   • Drive continuous innovation, ensuring the pastry department remains competitive and cutting-edge.
2. Operations & Cost Management
   • Oversee the daily operations of the pastry department, ensuring efficiency and consistency.
   • Maintain a cost-effective inventory, reducing waste and optimizing ingredient utilization.
   • Develop and implement systems to maintain a profitable food cost, meeting or exceeding financial targets.
   • Ensure proper utilization of leftover pastry and bread items to minimize waste.
3. Team Development & Training
   • Recruit, mentor, and develop a high-performing pastry team.
   • Implement ongoing training programs to enhance skills and uphold culinary standards.
   • Foster a positive and professional kitchen culture that emphasizes teamwork and continuous improvement.
4. Quality Assurance & Guest Experience
   • Maintain impeccable quality and presentation standards for all pastry items.
   • Conduct regular tastings and quality checks to ensure consistency and excellence.
   • Work closely with front-of-house teams to gather guest feedback and refine offerings accordingly.
5. Compliance & Safety
   • Ensure strict adherence to health, safety, and sanitation regulations.
   • Maintain the highest levels of cleanliness and organization in the pastry kitchen.
   • Oversee HACCP protocols and ensure all food handling regulations are met.

Supervision Exercised:

• Directly manage a team of 4-8 employees, including pastry sous chefs, bakers, and other support staff.
• Provide leadership and guidance to 1-3 subordinate supervisors overseeing pastry operations.