Pastry Chef at Domeo Resources International (DRI)

Reports to: Outlet Manager, Regional Trainee Manager

Job Summary

• The Pastry Chef is responsible for preparing, producing, and presenting high-quality pastries, desserts, and baked goods in line with the company’s standards and recipes.
• The role ensures consistency, creativity, food safety, and efficient production operations while contributing to customer satisfaction.
• The Pastry Chef will combine technical skill with creativity, maintain high hygiene standards, manage ingredients and production schedules, and support the overall kitchen team in delivering excellent culinary experiences.

Role Responsibilities
Pastry & Dessert Production:

• Prepare and produce a wide range of pastries, desserts, cakes, breads, and baked goods.
• Ensure consistent quality, taste, and presentation of all pastry items.
• Follow standardized recipes while also contributing creative ideas for new items.
• Decorate and present desserts to a high professional standard.
• Plan daily and weekly production schedules to meet business needs.

Kitchen Operations & Standards:

• Ensure compliance with food safety, hygiene, and sanitation standards at all times.
• Maintain a clean, organized, and efficient pastry section.
• Monitor stock levels of ingredients and place requisitions as required.
• Minimize waste and control food costs through proper planning and storage.
• Ensure proper use and maintenance of kitchen equipment.

Quality Control & Consistency:

• Check the quality of ingredients and finished products before service or delivery.
• Ensure consistency in portion sizes, presentation, and taste.
• Address quality issues promptly and implement improvements where needed.

Teamwork & Support:

• Work closely with the Head of Team and other pastry staff to ensure smooth operations.
• Train and supervise junior kitchen or pastry staff where applicable.
• Support other kitchen sections during peak periods or special events when required.
• Communicate effectively with service staff regarding menu items and special orders.

Menu Development & Innovation:

• Assist in developing new dessert and pastry items for menus and special events, when needed.
• Keep up with trends in pastries, desserts, and baking techniques.
• Cost and test new recipes in collaboration with the Head of Team and other staff involved.
• Adapt recipes to suit seasonal ingredients and customer preferences.

Qualifications and Requirements
Education and Certifications:

• Diploma or certificate in Pastry, Baking, Culinary Arts, or related field is an advantage.

Experience:

• Minimum of 3–5 years’ experience as a Pastry Chef or in a similar pastry/baking role.
• Strong knowledge of baking techniques, dessert production, and pastry presentation.
• Experience in a hotel, restaurant, bakery, or catering environment is preferred.
• Knowledge of food safety and hygiene standards.

Skills:

• Strong pastry and baking skills with attention to detail.
• Creativity and passion for desserts and presentation.
• Good time management and ability to work under pressure.
• Strong organizational and planning skills.
• Ability to work both independently and as part of a team.
• Basic cost control and inventory management skills.

Behavioural Qualities / Other Competences:

• High level of discipline, cleanliness, and professionalism.
• Strong work ethic and reliability.
• Calm and focused in a fast-paced kitchen environment.
• Willingness to learn, improve, and accept feedback.
• Positive attitude and strong team spirit.