About the role

Leads the pastry & bakery section, producing breads, viennoiseries, plated desserts, wedding cakes and chocolate showpieces of consistently luxurious quality.

Key duties & responsibilities

• Plan daily pastry, bakery and dessert production.
• Develop seasonal dessert menus, afternoon tea and amenities.
• Design and produce wedding and event cakes.
• Manage chocolate, sugar and showpiece work.
• Control pastry food cost and shelf life.
• Train pastry commis; mentor apprentices.
• Maintain allergen segregation (gluten/nuts).
• Source specialty ingredients; manage cold-chain logistics.

What you'll need

• Pastry / Patisserie diploma or HND Catering with pastry specialization.
• Minimum 7 years pastry experience, 2 as Pastry Chef de Partie or above.
• HACCP Level 3, Allergen Management, NAFDAC Food Safety, First Aid.

Technical skills

Soft skills

Certifications

• HACCP Level 3, Allergen Management, NAFDAC Food Safety, First Aid.

Key performance indicators

• Pastry food cost ≤ 28%.
• Zero allergen incidents.
• Wedding/event cake on-time delivery 100%.
• Dessert score ≥ 90% in guest reviews.

Working conditions

Cool to hot environments; early-morning shifts for bakery; standing-intensive.

Career path

Executive Pastry Chef → Corporate Pastry Chef.