Pastry Chefs

Responsibilities:

 Production & Quality Control

• Develop, design, and execute a diverse menu of desserts, including cakes, pastries, tarts, cookies, chocolates, and specialized bread.
• Ensure all production items meet the highest standards of quality, flavor, and visual presentation before service.
• Maintain consistency in all recipes, ensuring strict adherence to standardized portion controls and preparation methods.
• Managing temperature and ingredient control (e.g., chocolate tempering, dough proofing) is critical for high-quality pastry production.

 Inventory & Operations Management

• Accurately manage inventory of all pastry ingredients, placing timely orders to prevent stock-outs while minimizing waste and spoilage.
• Oversee the maintenance and proper functioning of all kitchen equipment (mixers, ovens, freezers, etc.).
• Calculate food costs and help establish pricing strategies for pastry items to ensure profitability.

Hygiene & Safety

• Strictly adhere to all food safety and sanitation standards (HACCP principles) in the production area.
• Ensure the pastry kitchen is consistently clean, organized, and compliant with health regulations.

Requirements:

• Experience: Minimum of 3 years of demonstrable, hands-on experience working as a Pastry Chef or Baker in a reputable establishment (hotel, restaurant, or commercial bakery).
• Education: Relevant culinary certification or diploma in Pastry Arts is highly desirable.
• Creativity: Proven ability to create visually stunning and delicious custom desserts.
• Technical Proficiency: Expert knowledge of baking techniques, mixing methods, frosting and glazing techniques, and handling of specialized ingredients.
• Residency: Must currently reside within the Lekki-Ajah axis of Lagos State.
• Soft Skills: Strong leadership, time management, organizational, and communication skills. Ability to work calmly and efficiently under pressure.

What We Offer

• Competitive salary and benefits package.
• A collaborative and supportive kitchen environment.
• Opportunity for creative freedom and menu development.