Total 5 cake pastry chef job vacancies in Islandwide

Job Summary:

The Executive Baker is responsible for overseeing all aspects of the bakery operations, including the development of new recipes, managing production, and ensuring high standards of quality and presentation. This role requires a blend of culinary expertise, creativity, and leadership skills to drive the bakery’s success.

Key Responsibilities:

Recipe Development: Create and refine a variety of baked goods, including breads, pastries, cakes, and specialty items. Experiment with flavors and techniques to enhance offerings.

Production Management: Plan and oversee daily production schedules to meet demand while minimizing waste. Ensure consistency and quality in all baked products.

Team Leadership: Supervise, train, and mentor bakery staff, fostering a collaborative and creative work environment. Conduct performance evaluations and provide constructive feedback.

Quality Control: Implement and maintain quality control standards to ensure that all products meet the bakery's specifications for taste, appearance, and safety.

Inventory Management: Manage inventory levels of raw materials and supplies. Order ingredients as needed and ensure proper storage and handling practices.

Health & Safety Compliance: Ensure that all operations comply with health and safety regulations, including sanitation standards and proper food handling practices.

Customer Engagement: Collaborate with sales and marketing teams to promote bakery products. Participate in customer tastings and events to gather feedback and enhance customer satisfaction.

Cost Control: Monitor production costs and work to minimize waste and maximize profitability without compromising quality.

Qualifications:

Proven experience as a baker or pastry chef, with at least 5 years in a leadership role. Culinary degree or equivalent experience in baking and pastry arts. Strong knowledge of baking techniques and ingredients. Excellent organizational and time management skills. Strong leadership and communication abilities. Creative mindset with a passion for innovation in baking. Ability to work in a fast-paced environment and adapt to changing priorities.

The Director will be responsible for overseeing the entire company, ensuring alignment with the company’s strategic goals. This role involves leading teams, managing budgets, and developing initiatives to drive growth and efficiency. The ideal candidate will possess strong leadership skills, a strategic mindset, and the ability to foster a collaborative environment.

The Bakery Operations Manager is responsible for overseeing the daily operations of the bakery, ensuring product quality, efficiency, and customer satisfaction. This role involves managing staff, inventory, budgeting, and ensuring compliance with health and safety regulations.

Key Responsibilities:

1. Operational Management:Oversee daily bakery operations, ensuring production meets quality and quantity standards.
   Develop and implement efficient processes to enhance productivity and reduce waste.
   Monitor production schedules and adjust as needed to meet demand.
   
2. Staff Management:Recruit, train, and supervise bakery staff, fostering a positive and productive work environment.
   Schedule staff to optimize labor costs while meeting production needs.
   Conduct performance evaluations and provide ongoing training and development opportunities.
   
3. Inventory and Supply Chain:Manage inventory levels of raw materials and finished products, ensuring sufficient stock while minimizing waste.
   Coordinate with suppliers to order ingredients and supplies, negotiating contracts and prices as necessary.
   
4. Quality Control:Ensure all products meet company quality standards and health regulations.
   Implement and monitor quality control processes, addressing any issues promptly.
   
5. Financial Management:Develop and manage the bakery budget, monitoring expenses and revenues.
   Analyze financial reports to identify areas for improvement and growth.
   
6. Customer Relations:Engage with customers to gather feedback and ensure satisfaction.
   Handle customer complaints and resolve issues efficiently.
   
7. Health and Safety Compliance:Ensure all bakery operations comply with health and safety regulations.
   Train staff on safety protocols and maintain a clean, safe work environment.
   

The Director will be responsible for overseeing the entire company, ensuring alignment with the company’s strategic goals. This role involves leading teams, managing budgets, and developing initiatives to drive growth and efficiency. The ideal candidate will possess strong leadership skills, a strategic mindset, and the ability to foster a collaborative environment.

Job Summary:

The Head Pastry Chef will lead the pastry department in creating high-quality, innovative desserts and baked goods that meet the standards and vision of our establishment. This role requires a blend of culinary creativity, leadership skills, and extensive pastry experience. The Head Pastry Chef will oversee all aspects of the pastry kitchen, including menu development, ingredient sourcing, staff management, and maintaining high standards of cleanliness and organization.

Key Responsibilities:

Menu Development:

Design and create an innovative and seasonal pastry menu that aligns with the overall concept of the establishment. Develop new recipes and refine existing ones to ensure high quality and consistency. Stay updated on industry trends and incorporate new techniques and ingredients into the menu. Kitchen Management: Supervise and train pastry kitchen staff, including junior pastry chefs, bakers, and apprentices. Allocate tasks and manage workflow to ensure efficient and timely production. Maintain a positive and productive work environment, fostering teamwork and professional growth.

Quality Control:

Ensure all pastries and desserts meet the highest standards of taste, presentation, and quality. Monitor inventory levels and ingredient quality, making adjustments as necessary. Implement and uphold hygiene and safety standards in compliance with local health regulations.

Cost Management:

Manage the pastry kitchen budget, including ingredient costs and labor expenses. Develop and maintain inventory controls to minimize waste and optimize profitability. Source high-quality ingredients while balancing cost considerations.

Customer Experience:

Collaborate with front-of-house staff to ensure a seamless integration of pastry offerings with the overall dining experience. Respond to customer feedback and make adjustments to menu items as needed. Participate in special events and promotions, showcasing signature creations.

Administrative Duties:

Create and maintain recipes, production schedules, and other documentation related to pastry operations. Oversee equipment maintenance and ensure proper functioning of all kitchen tools and appliances. Prepare reports on pastry kitchen performance and contribute to overall business strategy.