PASTRY CHEF

The Head Baker/Head Pastry Chef leads the Back of House (BOH), taking ownership of all things related to baking and maintaining an organized and efficient process for regular operations.

They operate with attention to detail and emotionally intelligent leadership, creating robust systems, a vibrant culture and a healthy team setting. They run the BOH in compliance with all health and safety regulations, always ensuring and
adherence to sanitary and safe food handling guidelines. 

The Head Baker/Head Pastry Chef is instrumental in fulfilling the goals of Big Chef Bakehouse, executing the
company philosophy and brand to delight our customers.

Primary Duties and Responsibilities:

 Supervise and participate in the production and presentation of baked goods to
ensure high quality and consistency.

 Oversee the savory operations

 Responsible for monthly inventory and ordering of food and supplies.

 Operate and maintain all BOH equipment and report any malfunctions.

 Ensure BOH operations adhere to the highest standards in compliance with
Occupational Health & Safety (OH&S), hygiene, and food safety regulations.

 Take and fulfill wholesale orders.

 Develop seasonal offerings and features.

 Keep up to date with new recipes and preparation techniques.

 Coach and provide leadership to all BOH staff according to the values and
culture of Big Chef Bakehouse.

 Prepare weekly BOH staff schedules and monitor staffing levels to align with the
determined budget.

 Recruit, train, and develop all BOH employees

 Participate in weekly operational meetings.

 Develop and execute innovative tactics to manage costs, minimize waste and
meet production volume targets.

 Develop menu items that enhance Big Chef Bakehouse and financial objectives.

 Make recommendations and provide input for the annual Big Chef Bakehouse
budget.

 Report accidents and sickness in the Log Book and to report any such incidents
to the Consultant Chef / Managing Director on a daily basis.

 Ensure that the daily Log Book is utilized, and complaints are immediately
reported to the Consultant Chef / Managing Director.

Required Skills, Knowledge and Experience

 Knowledge of supplies, equipment and /or services ordering and inventory
control.

 Ability to monitor and/or maintain quality control standards.

 Ability to prepare and bake a variety of pastries, rolls and/or other baked goods.

 Ability to gather data, compile information, and prepare reports.

 Ability to receive, stock and/or deliver goods.

 Knowledge of maintenance and care of culinary facilities, equipment, supplies,
and materials.

 Knowledge of food preparation and presentation methods, techniques, and
quality standards