Bakery Pastry Executive Chef
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Key skills for this role
About the Role
AMWAJ Group of Companies seeks a Bakery Pastry Executive Chef to oversee production, menu development, and team leadership in a high-volume catering environment. Requires strong expertise in bakery and pastry, previous executive chef experience, and knowledge of food safety and cost control.
Key Skills for This Role
Responsibilities
- Oversee the production of bakery and pastry items, ensuring consistency, quality, and adherence to food safety and hygiene standards
- Design and update menus, develop new bakery and pastry recipes, and standardize production processes
- Supervise day to day operations in the bakery and pastry sections
- Lead, train, and schedule kitchen team members
- Control food costs and waste
- Coordinate with procurement to ensure timely availability of ingredients and supplies
- Collaborate with culinary management and client representatives to meet menu specifications
- Support large scale catering events and maintain high standards in presentation and service
Requirements
- Strong expertise in bakery and pastry production, including bread, viennoiserie, cakes, desserts, and specialty items
- Previous experience as an Executive Pastry Chef, Bakery Executive Chef, or similar senior pastry role, preferably in catering, hotels, or large institutional operations
- Proven experience in menu planning, recipe development, and standardization for high volume or contract catering operations
- Demonstrated leadership skills in supervising, training, and mentoring multicultural culinary teams
- Solid knowledge of food safety, hygiene, and HSE standards
- Experience in cost control, inventory management, and efficient use of resources
- Diploma or degree in Culinary Arts, Pastry and Bakery, or related field
- Strong communication and organizational skills
Full Job Posting
Responsibilities
- Oversee the production of bakery and pastry items, ensuring consistency, quality, and adherence to food safety and hygiene standards.
- Design and updating menus, developing new bakery and pastry recipes, standardizing production processes, and supervising day to day operations in the bakery and pastry sections.
- Lead, train, and schedule kitchen team members, controlling food costs and waste, and coordinating with procurement to ensure the timely availability of ingredients and supplies.
- Collaborate with culinary management and client representatives to meet menu specifications, support large scale catering events, and maintain high standards in presentation and service.
Qualifications
- Strong expertise in bakery and pastry production, including bread, viennoiserie, cakes, desserts, and specialty items.
- Preferably EU nationals
- Previous experience as an Executive Pastry Chef, Bakery Executive Chef, or similar senior pastry role, preferably in catering, hotels, or large institutional operations.
- Proven experience in menu planning, recipe development, and standardization for high volume or contract catering operations.
- Demonstrated leadership skills in supervising, training, and mentoring multicultural culinary teams.
- Solid knowledge of food safety, hygiene, and HSE standards, with the ability to implement and monitor compliance in daily operations.
- Experience in cost control, inventory management, and efficient use of resources to meet budget and quality targets.
- Ability to work effectively in a fast paced, large scale catering environment and to meet client and operational deadlines.
- Diploma or degree in Culinary Arts, Pastry and Bakery, or a related field; professional certifications in pastry/bakery are an advantage.
- Strong communication and organizational skills, with the ability to coordinate across departments and with client representatives.
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