Pastry Chef (Fine Dining) at a Hospitality Company

A hospitality company situated in the heart of Victoria Island is recruiting to fill the position below:

Job Title: Pastry Chef (Fine Dining)

Location: Victoria Island, Lagos
Employment Type: Full-time

Job Purpose

• The Pastry Chef is responsible for designing, creating, and preparing high-quality desserts, pastries, and baked goods for the restaurant and event.
• This role involves a balance of creativity and consistency, ensuring that each product meets company standards for flavor, presentation, and guest satisfaction.
• The Pastry Chef will also oversee pastry staff, maintain inventory and hygiene standards, and contribute to seasonal and event-specific menu planning.
• This role is essential in upholding the quality and innovation of the company’s pastry offerings, enhancing guest satisfaction, and contributing to the overall reputation of the hospitality establishment.
• The Pastry Chef will blend culinary artistry with operational efficiency, ensuring that the pastry department consistently delivers high-quality desserts and pastries.

Key Responsibilities
Dessert and Pastry Preparation

• Design, prepare, and present desserts, pastries, and baked goods, ensuring they meet quality and presentation standards.
• Develop recipes and adjust them as necessary to maintain consistency and meet guest preferences and dietary needs.
• Create seasonal and specialty desserts for events, holidays, and private functions.

Menu Development:

• Collaborate with the Head Chef to create and update dessert menus that align with the company’s culinary direction and seasonal ingredients.
• Conduct regular tastings and adjust flavors and presentations based on guest feedback and culinary trends.

Quality Control and Consistency:

• Maintain high standards of quality, consistency, and presentation across all pastry items.
• Conduct regular checks to ensure that each item meets company standards before leaving the kitchen.

Inventory and Cost Control:

• Monitor ingredient usage and inventory to reduce waste and manage food costs effectively.
• Liaise with suppliers for fresh, high-quality ingredients, negotiating prices and sourcing unique items for menu innovation.

Team Supervision and Training:

• Train and supervise pastry staff, ensuring consistent techniques, efficient preparation, and adherence to safety and quality standards.
• Schedule and assign tasks to pastry team members, ensuring smooth kitchen operations.

Health, Safety, and Hygiene Compliance:

• Enforce sanitation and food safety standards, maintaining a clean and organized pastry kitchen.
• Ensure compliance with all food safety regulations and company policies regarding cleanliness, food storage, and kitchen operations.

Key Performance Indicators (KPIs)

• Guest Satisfaction Score: Average rating and feedback on desserts and pastries.
• Recipe Consistency and Quality: Percentage of items meeting presentation, taste, and texture standards.
• Food Cost Management: Ingredient cost savings as a percentage of sales without compromising quality.
• Waste Reduction: Percentage of reduction in pastry waste over a defined period.
• Timeliness of Service: Average time taken to complete orders, especially for events and large functions.

Objectives and Key Results:

• Objective: Enhance Guest Satisfaction and Innovation in Pastry Offerings
• Key Result 1: Achieve an average guest satisfaction score of 90%+ for pastry and dessert items.
• Key Result 2: Introduce a minimum of three new seasonal dessert items per quarter.
• Key Result 3: Increase repeat orders on signature pastry items by 15% over the next six months.
• Objective: Improve Efficiency and Cost Management in Pastry Production
• Key Result 1: Reduce ingredient costs by 10% over the next quarter through efficient purchasing and minimizing waste.
• Key Result 2: Reduce average pastry kitchen waste by 20% within the next six months.
• Key Result 3: Maintain an on-time service rate of 95% for event and à la carte dessert orders.

Performance Indicators:

• Guest Feedback and Repeat Orders: High frequency of positive guest feedback and increased repeat orders on signature pastry items.
• Consistency and Quality: High compliance with taste and presentation standards, minimizing instances of product rejection due to quality issues.
• Efficiency in Event and À la Carte Service: High on-time service rate for desserts during events and regular dining, minimizing delays.
• Ingredient and Cost Efficiency: Demonstrated ability to manage ingredient costs, minimize waste, and achieve financial goals without compromising quality.
• Employee Engagement and Training Outcomes: Positive feedback from pastry staff on training and support, as well as consistent staff performance and retention.

Required Competencies:

• Creativity and Innovation: Ability to design and execute unique desserts and pastries that appeal to guest preferences and align with culinary trends.
• Attention to Detail: Ensures the accuracy of measurements, presentation, and consistency across all pastry products.
• Culinary Expertise: Strong technical skills in baking and pastry, with a deep understanding of ingredients, flavors, and textures.
• Time Management: Capable of prioritizing tasks and managing time effectively in a fast-paced kitchen.
• Cost Management: Knowledgeable in ingredient sourcing, cost control, and inventory management to minimize waste.
• Leadership and Team Development: Ability to train and supervise pastry staff, fostering a productive and supportive work environment.
• Health and Safety Knowledge: Thorough understanding of food safety, sanitation, and hygiene best practices.

Application Closing Date
16th November, 2025.

Method of Application
Interested and qualified candidates should send their CV to: recruitment2nig@gmail.com using the Job Title as the subject of the email.