Eat'N'Go is a restaurant group on a mission to become the premier food operator in Africa. We bring Africans the best brands of:
QSR (Quick Service Restaurant)
Fast Casual
Casual Dining
Fine Dining
Coffee Shops
We develop world class brands that address the needs of the African market by serving up a tasty portion of:
Foods and Drinks
Pizza, bur...
Read more about this company
We are seeking a highly skilled and creative Pastry Chefto lead the development and innovation of pastry recipes and dessert offerings across our local brands.
This role requires a visionary culinary professional with strong expertise in pastry arts, grounded culinary knowledge, and a passion for crafting exceptional and consistent products that embody our brand identity.
Key Responsibilities
Lead the conceptualization, development, and execution of innovative, high-quality pastry menus and concepts that reflect the brand’s vision and values.
Create, test, and standardize recipes for pastries and baked goods to ensure consistency, scalability, and premium quality across all outlets.
Ensure all pastry items meet the highest standards of taste, texture, presentation, and freshness.
Work closely with Procurement and Operations to optimize ingredient sourcing, cost efficiency, and supply chain reliability for pastry production.
Train, mentor, and guide pastry teams on brand recipes, presentation standards, and preparation techniques.
Stay informed on global and local Pastry trends and integrate innovative ideas to maintain a competitive edge.
Enforce food safety, hygiene, and regulatory compliance in all pastry operations.
Manage pastry production budgets, ensuring effective cost control, minimal wastage, and resource optimization.
Qualifications
Bachelor’s Degree or Diploma in Culinary Arts, Pastry & Bakery, or Hospitality Management.
Minimum of 5 years of progressive culinary experience, with at experience in head pastry chef role.
Proven track record in recipe creation, product innovation, and pastry menu development within multi-brand or large-scale operations.
Strong grounding in culinary fundamentals, with the ability to integrate pastry excellence into overall menu concepts.
Exceptional creativity and attention to detail in presentation, flavor balance, and product quality.
Excellent leadership, communication, and team development skills.
Certification in Food Safety and Hygiene (HACCP or equivalent) is an advantage.
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