Job ObjectiveTo oversee the complete operations of the pastry and bakery kitchen, ensuring the production of high-quality products that reflect the brand’s identity. Responsible for managing the kitchen team, controlling resources efficiently, and maintaining the highest standards of food safety, hygiene, and consistency.
Key Responsibilities- Lead and supervise the entire kitchen team (assistant chefs, production staff, and cleaners), delegating daily tasks effectively.
- Plan, organize, and monitor daily and weekly kitchen operations.
- Develop and innovate pastry, bakery, and donut recipes aligned with the café’s brand identity.
- Ensure quality control in all stages of preparation, baking, decoration, and presentation.
- Manage inventory of raw materials, supplies, and equipment; place procurement orders as needed.
- Establish and implement Standard Operating Procedures (SOPs) and train staff accordingly.
- Monitor and enforce food safety, hygiene, and cleanliness standards in the kitchen.
- Supervise maintenance and readiness of kitchen equipment and tools.
- Prepare regular reports for management on production output, costs, wastage, and efficiency.
- Collaborate with other departments (service staff, baristas, and management) to ensure smooth operations.
- Control kitchen costs and optimize operational efficiency.
Qualifications- Proven experience (minimum of [3 years]) in pastry/bakery production with strong background in kitchen management.
- Strong leadership skills and ability to manage a diverse team.
- Creativity and innovation in developing new pastry and donut recipes.
- Solid knowledge of food safety and hygiene standards.
- Excellent organizational and analytical skills for managing production and inventory.
