Job Summary
We are seeking a creative, detail-oriented, and experienced Pastry Chef to lead and manage the pastry section of our kitchen. The ideal candidate will have a deep passion for baking, an eye for presentation, and the ability to produce high-quality pastries, desserts, breads, and specialty confections. This role requires technical skill, innovation, and the ability to maintain consistency under pressure in a fast-paced, high-standard culinary environment.
- Minimum Qualification : Diploma
- Experience Level : Mid level
- Experience Length : 3 years
Job Description/Requirements
Job Title; Pastry Chef
Location: Somalia
Employment Type: Full-Time
Department: Kitchen / Culinary
Reports to: Head Chef / Executive Chef
Key Responsibilities:
• Design and execute a wide range of pastries and desserts, including cakes, tarts, mousses, croissants, breads, and plated desserts
• Create and test new recipes that align with current trends and customer preferences while upholding brand identity and quality standards
• Manage the daily operations of the pastry section, including prep schedules, stock rotation, inventory control, and hygiene
• Supervise and train junior pastry staff, ensuring techniques and recipes are followed with precision
• Collaborate with the Head Chef to design dessert menus for à la carte, buffet, event catering, and seasonal offerings
• Ensure all baked goods are produced in a timely manner and presented with consistency, creativity, and excellence
• Monitor ingredient quality, order supplies, and maintain strong vendor relationships to ensure cost-effectiveness and freshness
• Ensure compliance with food safety, health, and hygiene standards in line with local regulations and internal policies
• Stay current with industry trends, seasonal ingredients, and plating styles to continually evolve the menu
Qualifications & Skills:
• Diploma or degree in Culinary Arts, Patisserie, Baking & Pastry, or a related field from a recognized institution
• Minimum of 3–5 years’ experience in a professional pastry kitchen, preferably in a high-end hotel, bakery, or fine dining restaurant
• Proficiency in French pastries, artisan breads, plated desserts, and modern pastry techniques (e.g., tempering chocolate, sugar work, etc.)
• Strong knowledge of flavor pairings, food science in baking, and presentation aesthetics
• Leadership experience with the ability to mentor and manage kitchen staff
• Excellent time management, organizational, and multitasking abilities
• Creative mindset with attention to detail and a commitment to high-quality standards
• Familiarity with kitchen safety, sanitation protocols, and inventory management systems
• Flexibility to work varied shifts, including weekends and holidays when required
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